Food safety self-monitoring in food businesses

The course on self-monitoring in food businesses offers specialised training in implementing and applying the Hazard Analysis and Critical Control Points system (HACCP, known in Spain as APPCC). This system is essential for controlling and preventing microbiological, physical and chemical hazards throughout the food production chain, ensuring food hygiene and safety in all kinds of companies and establishments.

On this course you will gain the knowledge needed to put in place preventive measures that reduce food contamination, from the receipt of raw materials to the delivery of the final product. It is aimed at professionals who work in direct or indirect contact with food and who must comply with current regulations on food safety self-monitoring plans to guarantee food quality and safety.

The online format lets you study at your own pace over 60 hours, making it easy to fit around your work and personal commitments. The price is also kept affordable, so you can train efficiently in one of the key areas of hospitality and food.

In short, this course prepares you to play an essential role in preventing health problems, contributing to excellence and regulatory compliance in the food sector.

Duration: 60 hours
Format: Online
Price: 90 €

On completing this course, learners will be able to apply the principles of the HACCP system and manage food self-monitoring plans tailored to different sectors. The specific objectives are:

• Apply the hazard analysis and critical control points system in food businesses.
• Design and implement prerequisite programmes to guarantee food hygiene and safety.
• Identify and manage critical control points at the different stages of the production process.
• Set up monitoring, documentation and record-keeping systems to track self-monitoring.
• Implement specific plans for water control, cleaning, pest control, suppliers and traceability.
• Adapt the HACCP system to a range of sectors, from catering to markets and small businesses.
• Choose suitable products and protocols to prevent food contamination.
• Ensure compliance with current food safety regulations.

Module 1. Designing and applying a HACCP system

Part I

Introduction to the HACCP system

The fundamentals of the HACCP system and why it matters for food safety.

Setting up the HACCP team and describing activities and products

You will learn to build a multidisciplinary team and define the tasks and products involved.

Drawing up and validating the flow diagram

How to map the production process graphically and check that it is accurate.

Hazard analysis and preventive measures

Identifying possible microbiological, physical and chemical hazards and the measures to prevent them.

Determining critical control points (CCPs)

Pinpointing the stages where hazards must be strictly controlled.

Setting critical limits and monitoring systems for each CCP

Defining limit parameters and how to monitor compliance with them.

Taking corrective action

What to do when deviations are detected at critical points.

Verifying the system

Ongoing evaluation and verification of how the HACCP plan is working.

Establishing documentation and records

Keeping orderly records of all actions and checks to guarantee traceability.

Part II

Designing and applying prerequisite programmes

Implementing plans that support food safety, such as cleaning and training.

Water control plan

Managing water as a key resource and a potential source of contamination.

Cleaning and disinfection plan

Procedures for maintaining a safe, hygienic environment.

Plan for controlling pests and other unwanted animals

Preventing and controlling infestations on the premises.

Food safety training plan

Training staff in safe practices and regulations.

Supplier control plan

Guaranteeing the quality of the raw materials received.

Traceability plan

Tracking and controlling products throughout the supply chain.

Temperature control plan

Controlling temperature in critical processes to avoid risks.

Glossary

Definitions of key terms for understanding the HACCP system.

Module 2. Sector-specific control plans in food businesses

Catering and restaurant sector

Adapting the HACCP system to restaurants and food services.

Food shops and market stallholders

Implementation according to the specific features of different points of sale.

HACCP for small businesses and simplified food safety self-monitoring plan

Systems adapted to small companies with limited resources.

Street and travelling markets

Specific measures for mobile stalls and traditional markets.

Module 3. Requirements for establishing HACCP plans

Hygiene and health requirements by product

Specific regulations to comply with depending on the nature of the food.

Practices for establishing self-monitoring plans in sales and preparation

Practical procedures to ensure HACCP is applied correctly.

Choosing suitable cleaning products

Selecting safe, effective products to prevent cross-contamination.

This course is essential for professionals who work, or want to work, in contact with food in compliance with current food safety legislation. It is aimed at people working at any point in the food chain, from preparation to the sale and distribution of food.

• Food quality and safety manager in hospitality and food businesses.
• Self-monitoring technician in restaurants and catering companies.
• Health control supervisor in supermarkets and food shops.
• Management and control staff in markets and food stalls.
• Process controller in small food manufacturers and food businesses.

Sectors and companies:

• Catering and restaurants
• Food manufacturing and processing
• Food distribution and logistics
• Retail and markets
• Catering and food supply companies