Help with HACCP.

Abstract

An evaluation of a new short HACCP course is presented as a case study involving a group of representatives from Residential Homes. HACCP awareness was assessed before and after the course. Following the course, participants were encouraged to collaborate to produce a generic HACCP model suitable for their industry sector. Work was co-ordinated by the course tutor and support was provided for participating businesses who wished to customize the model and implement their own HACCP system. The course was judged favourably by the participants and the tutor, but all recommended that an elementary knowledge of food hygiene be a pre-requisite for participation on the course. The course increased HACCP awareness and the practical exercise increased the confidence of the participants to apply the HACCP principles. By working together the group produced a model, which half have since employed as the basis of their own HACCP system.