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Food Process Safety
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prads  
#1 Posted : 30 July 2012 09:04:01(UTC)
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prads
Can I seek help in preparing a training program on 'food process safety'? Appreciate if someone can share any training material on this. Regards, Prads
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bob youel  
#2 Posted : 30 July 2012 09:14:57(UTC)
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bob youel
please define what you mean by the word 'process'
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prads  
#3 Posted : 30 July 2012 09:17:50(UTC)
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prads
I thought that was self-explanatory. Food preparation process.
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jay  
#4 Posted : 30 July 2012 10:53:30(UTC)
Rank: Super forum user
jay
Search HACCP--it will provide you with all you need Hazard Analysis and Critical Control Point (HACCP) is used to describe an internationally recognised way of managing food safety and protecting consumers. The England Food Standards Agency Information etc on HACCP is at:- http://tna.europarchive....g/hyglegresources/haccp/
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martinw  
#5 Posted : 30 July 2012 12:44:19(UTC)
Rank: Super forum user
martinw
http://cieh.org/uploaded...ining/L4_fs_syllabus.pdf Prads, have a look at the link above which takes you to the course content for Level 4 Food Safety in Catering. That will give you an idea regarding the types of control and levels of management required. I did this course last week - over 5 days - and as I do not have a catering background, it was tough. As regards HACCP, the course trainer made it clear that you have competency with regards to writing a HACCP process in the same way that you need competence in H&S and Fire matters. PM me if you wish, it is still fresh and I have some documents that I would be happy to share if it helps, with no copyright issues. regards Martin
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HSSnail  
#6 Posted : 30 July 2012 15:05:44(UTC)
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HSSnail
The replays so far seem to assume you are talking about the safety of the customer not the people "processing" the food. Like bob says more info needed "processing" could mean making a few sandwiches to some quite complex industrial; processes with very different equipment.
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chris.packham  
#7 Posted : 30 July 2012 16:46:07(UTC)
Rank: Super forum user
chris.packham
I agree with Brian. Are you concerned with protecting the food so that the consumer is kept safe, or is your concern more with ensuring that those working with the food do not come to harm? You might also find taking a look at the SOFHT website useful. Chris
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