RSPH

Local authority food safety inspections have come under scrutiny following both the ‘Barr’ and ‘Tudor’ E.coli outbreaks. The 2009 public inquiry into the South Wales ‘Tudor’ Outbreak recommended that the inspection of HACCP plans be audit-based. This workshop has been developed to provide inspecting officers with the practical skills they will need to effectively audit a range of different types and styles of HACCP plan.

Using Accelerated Learning techniques, the workshop will be interactive, memorable and fun. Workshop exercises will concentrate on the practical application of HACCP in catering, manufacturing and retail situations, enabling Practitioners to move from a theoretical knowledge of HACCP to a full practical understanding.

Course content:

The course will examine the many different aspects of HACCP. We will begin by looking at the seven basic principles of HACCP, which will refresh more experienced EHOs and create a clear starting point to the day for everyone. The course will focus on the suitability of HACCP plans for different businesses and how best to design a plan for different requirements. We will look at the development and writing of HACCP plans, as well as teaching best  practice in inspection. The day will feature a number of different activities, so that delegates can put what they learn throughout the day into practice.

Highlights of the day will include:

• Welcome: Setting the scene, explaining the day and introductions.
• Preventing Pennington 3: An insight into how it can all go horribly wrong and how to make sure you are not the
  next EHP implicated in a public inquiry.
• Practice what you preach: You need to be able to develop a HACCP plan if you are to assess whether a food business has done its job properly. This activity will require delegates to identify hazards and put together a suitable HACCP plan.

Please note: places can only be reserved on receipt of a completed booking form. Download the    HACCP in Practice booking form 2010  Places are only guaranteed upon receipt of payment.

For more information, please contact Jennifer Tatman, Conference and Event Officer on 020 3177 1614 or jtatman@rsph.org.uk  

 

Venue:

The course will take place at 28 Portland Place, London W1. Nearest underground stations are Great Portland St and Oxford Circus; both are within easy walking distance.

Programme information:

Registration from 9.30am. Meeting starts at 10.00am. Close at 4.50pm.

Enquiries: 

Please contact Jennifer Tatman on 020 3177 1614 or at jtatman@rsph.org.uk

Continuing Professional Development:
CPD credits are currently being sought for this meeting.

Fees: 

RSPH Members: £140
Public Sector and Charities: £165
Private Sector (Non-Members): £205

Cheques must be made payable to RSPH. Please note, places are guaranteed only upon receipt of payment and payments must be received by the RSPH four weeks prior to the course.

Cancellation:

Substitutions can be made at any time.
If notification is received 8 weeks prior to the course, a full refund will be made minus an administration charge of £40. Cancellations received after this time will receive no refund. Please note that notification of cancellation must be made in writing. The organisers reserve the right to change the timings and/or identity of the speakers.

Please note: places can only be reserved on receipt of a completed booking form. Download the   HACCP in Practice booking form 2010  Places are only guaranteed upon receipt of payment.

For more information, please contact Jennifer Tatman, Conference and Event Officer on 020 3177 1614 or jtatman@rsph.org.uk