This one day course is primarily a "workshop activity" dealing with the issues involved in the management of Food Safety, particularly from the point of view of Veterinarians involved in Food Safety.

The aim is to enable participants to obtain a full understanding of the issues involved in Risk Assessment and Risk Management in modern regulatory systems.

Course Content

  • Introduction
  • History (the origin of Quality Management) & Evolution of HACCP
  • Principles and Terminology
  • Good Manufacturing Practice as the fundamental foundation of a HACCP bases Food Safety Management System
  • The significance of Globalisation of the Food Industry
  • The prevailing Neo-Liberal Agenda versus a Social Democratic Agenda
  • Public Policy, Science & Risk
  • Risk Assessment, Risk Management, Risk Communication, Risk Attenuation and Risk Amplification Factors
  • Hazard identification
  • Risk Rating
  • CCP Identification
  • Critical Limit establishment
  • Monitoring procedures
  • Corrective Action
  • Verification
  • Review
  • Revision & Examination
12

Successful completion of this HACCP Course will entitle participants to 12 continuing Veterinary Education (CVE) points under the Veterinary Council of Ireland registration system. (There is an annual requirement of 20 CVE points to maintain registration)

To Book, Contact

 0035314577976 or email hq@vetireland.ie