Brew Safe Training

Approx 3 hours Duration

HACCP for Brewing e-Learning

£30.00

HACCP for Brewing e-Learning (Level 2 Foundation) is designed specifically for those working in the Brewing sector wishing to learn about HACCP (Hazard Analysis Critical Control Point) in the context of brewing. Designed in collaboration by Environmental Health Officers, Auditors and Brewing Professionals the course allows learners to gain an understanding of what HACCP is and how to use it to implement and apply a successful food safety management system within a brewery. The course outlines each essential step of the HACCP process and uses examples in brewing to aid you to gain an understanding of how to apply it to this sector. The course also gives examples and demonstrates on how to document a HACCP plan at key stages of the brewing process. The key physical, chemical, biological and allergenic hazards associated with brewing are outlined in the course. Following completion of HACCP for Brewing course you will be able to apply the 7 principles of HACCP to your brewing operations and document a HACCP plan. On successful completion of the course you will be awarded a certificate which can be used to demonstrate training compliance and continual professional development (CPD).

On demand fully online course

Access course on desktop, laptop, mobile, tablet

Certificate on successful completion

HACCP template pack included

Course duration approx 3 hours

Multiple choice questions at end of each course section

CPD Learning tool

Recommended to drinks producers by EHO's and accreditation auditors

The course is delivered through a digital platform, hosted by LMS provider Digital Chalk. The course includes presentational reading material as well as voice over narration and HACCP demonstration videos. Each course section ends with a serious of multiple choice quiz type questions which are designed to ensure the learner has captured the invaluable information included within the section. On successful completion of the course the learner will be able to download a CPD certificate with their name and date of course completion. A copy of the certificate will also be emailed out instantly to the delegate.

The course is suitable for employees at all levels within a brewery or similar drinks producer who are looking to gain knowledge on HACCP and food safety practices specific to this industry. It is ideal for those people responsible for developing and implementing a HACCP plan as well as other production staff who will will be responsible for day to day operations. This includes full-time, part-time and temporary workers . The course aims to provide a comprehensive introduction to HACCP and teaches learners about what they can do to help their business implement the system and comply with the law. In addition the course is very useful for food safety professionals such as EHO's, auditors and food technologists wishing to gain further knowledge on food safety hazards / HACCP provisions specific to the brewing sector. A HACCP template pack is provided within the course content.

Ideal Candidates:

Brewery HACCP team members

Brewery Production Staff

Engineers

Home Brewers looking to start selling their product and wish to ensure legal compliance

EHO's / Health Inspectors

Auditors

Food Technologists

Learning Outcomes

Introduction:

What is HACCP?
Why use HACCP?
Where HACCP comes from?
Legislation around HACCP

Section 1 Pre-requisite Programmes

What are pre-requisite programmes / Good Manufacturing Practice
Application of good manufacturing practice examples throughout a brewery
Gain a better understanding of what measures are required within a brewery to ensure a safe and high quality beer
Assist you with documenting your Pre-requisite control measures

Section 2 HACCP Preparation and Development

Take you through the preparation stages of HACCP in a brewery
Give examples that will aid you in completing your HACCP plan such as completing process flow diagrams for different processes within a brewery

Section 3 Principle 1 of HACCP

How to apply Principle 1 of HACCP in a brewery
Outline key physical, chemical, biological and allergenic hazards associated with the brewing process
How to conduct a hazard analysis within your brewery i.e. determine significant hazards
Examples of control measures
Demonstrate how to document hazard identification, hazard analysis and control measures to aid you in completion of your HACCP plan

Section 4 Principle 2 of HACCP

How to apply Principle 2 of HACCP in a brewery
How to identify Critical Control Points (CCPs) within the brewing process
Application of the Campden BRI Decision Tree and the Codex Alementarius in determining CCP’s at key process steps in the brewing process
Examples and demonstrations on how to identify and document CCPs

Section 5 Principles 3 – 7 of HACCP

How to apply Principles 3 (Critical limits), 4 (Monitoring), 5 (Corrective Action), 6 (Verification) and 7 (Recording – documentation) in a brewery
Examples and demonstrations on how to identify and document your critical limits, monitoring methods, corrective actions and verification methods within the key food safety control stages in the brewing process

Section 6 Final Stages of HACCP

The steps you need to take within your brewery to ensure the HACCP system works effectively and continually produces a safe finished beer
How to validate your HACCP plan by giving examples for the brewing process
The requirement to review your HACCP plan and outline how to record HACCP review
How your HACCP plan can fail within your brewery and the steps to take to ensure this does not occur

Summary

Summarisation of course

Course Screenshots (click to scroll through)