Meat Managers Hygiene and HACCP Course
It is certificated by Meat Training Council and the content is specific to the retail butcher operation.
These HACCP Courses held throughout Scotland have proven to be very popular with good reports about the delivery of these courses by Paul Bache on SMT`s behalf.
These courses are held as demand dictates in venues best suited to the candidates` location.
If you have candidates for these please register an interest now.
Contact Claire on 01738 637785.
Legislation sets out general rules that make clear that primary responsibility for food safety within a food business lies with the operator. It is therefore necessary to ensure that food safety procedures prevail in the business and are being carried out effectively.
Food safety management using HACCP provides the best way to achieve this.
This course is intense but delivered over just one day.
It is certificated by Meat Training Council.
Course can be delivered on site to individuals or small groups.
The content is specific to the retail Butcher/farm shop operation.
Course content outlines:
• Overview to Principles of Food Safety and Hygiene
• Understanding HACCP Terminology
• The Seven HACCP Principles
• Identifying Hazards
• Identifying Controls and CCPs
• The HACCP Template
• Monitoring Procedures and Corrective Actions
• Validation, Verification and Review Procedures
• Group Workshop
• Multiple-Choice Paper and Work Based Assessment
A training pack is provided for each business.
The pack contains:
• Guidance notes.
• Blank HACCP template.
• Example cooked meat HACCP Plan
• CD ROM containing blank HACCP template and forms
Paper Master copies of blank HACCP template and forms
“The MMH&HACCP course was and still is a bespoke course for retail butchers/Farm Shops, etc., it was specifically put together by the Meat and Livestock Commission (and now the Meat Training Council) for the training in food hygiene and the production and implementation of HACCP for this sector, the Department of Health commissioned it under a Government funded project. The FSA have endorsed it and have funded in the past projects to deliver this course in Wales.
“It is recognised throughout the UK and has been delivered (and still is being delivered) throughout this sector, indeed many Local Authorities have asked for this course to be delivered to their butchers, as it is meat and meat product specific. it is the course of choice.”
Paul Bache, Course Tutor