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Transcript of HACCP
Use of ICT
Introduction and overview of course content
Adhere to times allocated for specific tasks
How can this be achieved
help guide group discussions if necessary
control interruptions and digressions
provide additional material to challenge the more advanced
Timing / Maintaining control
Make course relevant –
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
How to encourage a participatory training approach
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
Minimise interruptions –
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
Be prepared to continue a course without modern technology !
If possible incorporate a visit to plant/pilot plant or other food operation to apply knowledge in a practical environment
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.
Prior knowledge of the company/ies commodity, size , their inspection responsibilities, sectors of the industry covered, skill level
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.
Disabilities (wheelchair, colour blindness, dyslexia)
Respond to any misconceptions
Minimise confusion (ISO, HACCP, verification, GMP etc)
Sensitively challenge their knowledge to develop understanding
To overcome problems in training personnel in HACCP
Careful planning - consideration of all points discussed
Monitor – evaluate, respond to feedback
Encourage networking – supports understanding
Promote further courses as part of ongoing personal development