Food safety risk assessment (HACCP) for farmers
Farmers, Farm Managers, Technical and Quality members of staff who are required to undertake food safety risk assessments as part of assurance, third party certification schemes and customer protocols. The course is also suitable for those wishing to further their knowledge of the factors affecting food safety of primary products.
Able to demonstrate practical experience
Dates and locations
£225 + VAT
A one day classroom-based course
6 BASIS points. 1 NRoSO point
Richard Binks, Independent Technical Consultant
Classroom Module 1 (half day) –
- Introduction to food safety and recent food safety outbreaks within the primary production sector.
- Risk assessment requirements of assurance and third party certification schemes, such as Red Tractor Assurance, TPPS and BRC, as well as customer protocols.
- Hazard classification – chemical, physical, microbiological and allergenic hazards, their sources and their effects on food. This will include emerging food safety hazards such as viruses and pathogen adaptation.
- A ‘top line’ overview of risk assessment methodologies and emerging trends, e.g. TACCP.
Classroom Module 2 (half day) –
- An overview of HACCP – using a case study to illustrate a food safety management system for a given primary product. This will be based on the Codex Alimentarius Guidelines.
- Practical examples for appropriate crops provided (e.g. cereal / veg / fruit).
- What good looks like ref. traceability exercise, i.e. set up a template for expectations. What level of detail is expected for, e.g. BRC and Red Tractor?
- How to manage an incident, i.e. set up a protocol for expectations of how to manage and how to document, who to involve and when and how to escalate?
- Group task of completing a risk assessment for a chosen crop, ideally supplied by participants of the course, 2 weeks prior to the course running.
Trainers are accredited by ARTIS
Participants receive an ARTIS Accredited Certificate