GSFIN Level 1 International Award in CODEX HACCP for Food Manufacturing (CPD)

Course Overview

This introductory course provides a fundamental understanding of CODEX HACCP principles for food manufacturing. Participants will learn essential concepts in food safety and basic HACCP framework, preparing them for entry-level roles in food safety management.

Learning Objectives:

By the end of the course, participants will be able to:

1. Recognize the importance of HACCP in food safety.
2. Understand basic CODEX HACCP principles.
3. Identify common food safety hazards.
4. Outline the preliminary steps of a HACCP plan.
5. Understand Critical Control Points (CCPs) basics.
6. Recognize the role of monitoring and documentation.
7. Identify corrective actions for non-compliance.
8. Gain awareness of verification and record-keeping basics.
9. Understand the significance of continuous improvement.
10. Recognize the role of HACCP in regulatory compliance.

Course Outcomes:

Participants will gain foundational knowledge of HACCP, enabling them to support food safety practices in manufacturing environments.

Target Audience:

Entry-level food industry staff, new hires, and those interested in foundational food safety knowledge.

Prerequisites:

No prior food safety experience is required.

Course Content / Syllabus Outline:

1. Introduction to HACCP
2. Basic Food Safety Hazards
3. Preliminary HACCP Steps
4. Introduction to CCPs
5. Monitoring and Documentation Basics

Assessment and Evaluation Methods:

Participants will complete quizzes and a basic final assessment.

Certification / CPD Points:

Completion awards a Level 1 CPD certificate with associated CPD points.

Course Duration:

The course is 6 hours, covering training and assessment.