Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

HACCP

No description
by

Lorraine Green

on 12 February 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of HACCP

Lorraine Green
What issues
Delivery
Timing
Maintaining control
Interaction
Enthusiasm
Environment
Field Visits
Seating
Use of ICT
Venue

Audience
Target Audience
Language
Specific needs

Assessment
Ongoing Assessment

Schedule
Introduction and overview of course content
Adhere to times allocated for specific tasks

How can this be achieved
maintain pace
help guide group discussions if necessary
control interruptions and digressions
provide additional material to challenge the more advanced
Timing / Maintaining control


Make course relevant –
clear objectives
consequences if food is not safe for consumption
relate HACCP to their individual experiences
use case studies appropriate to product range
use examples of HACCP plans as references

Variety of tasks (~20 min concentration span)

Manner in which course is delivered
Enthusiasm
Interaction
How to encourage a participatory training approach
engage participants
vary techniques to draw out their understanding
inclusion (manage dominant and quiet participants, involve all).

Assist participants on risk assessment
Give advice but be sensitive to the fact that by not actually seeing the problem you can not fully judge the severity of a risk.
Awareness that the application of the HACCP system may vary depending on circumstances of food production
Venue
Minimise interruptions –
Introduction state:
where amenities can be found
what to do in the event of fire alarm
in consideration of others turn phones off
outline plan of day

Technical errors
Be prepared to continue a course without modern technology !
Ongoing Assessment
Field visits
If possible incorporate a visit to plant/pilot plant or other food operation to apply knowledge in a practical environment

Seating
Where practical arrange seating to suit activities individual / paired /group work

Use of ICT
Use visual aids and video clips to assist understanding of HACCP i.e. testimonials from individuals who are successful in implementing HACCP.
Target Audience
Prior knowledge of the company/ies commodity, size , their inspection responsibilities, sectors of the industry covered, skill level

Language
If applicable provide training material in local languages, consideration and awareness of local cultures
Communicate at an appropriate level when interacting with clients, for instance rephrase sentences, explain terminology such as the Codex Principles, prerequisites to those with non-specialist knowledge.

Specific needs
Disabilities (wheelchair, colour blindness, dyslexia)

Respond to any misconceptions
Minimise confusion (ISO, HACCP, verification, GMP etc)
Sensitively challenge their knowledge to develop understanding
Summary


To overcome problems in training personnel in HACCP

Careful planning - consideration of all points discussed

Monitor – evaluate, respond to feedback


In addition

Encourage networking – supports understanding

Promote further courses as part of ongoing personal development
Full transcript