Brew Safe Training

Approx 3 hours Duration

HACCP for Distilling and Spirit Drinks Production e-Learning

£30.00

HACCP for Distilling and Spirit Drinks Production e-Learning (Level 2 Foundation) is designed specifically for those working in the spirit drinks sector wishing to learn about HACCP (Hazard Analysis Critical Control Point) in the context of this production process. Invaluable for management and operatives within gin, rum, whisky, vodka and other spirit drink types including infused spirit drinks and liqueurs manufacturing. The course outlines each essential step of the HACCP process and uses examples in distilling, blending, mixing and bottling of spirit drinks 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 the key stages of the process. The key physical, chemical, biological and allergenic hazards associated with the production process are outlined in the course. Following completion of HACCP for Distilling and Spirit Drinks Production course you will be able to apply the 7 principles of HACCP to your 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 distillery 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 drinks sector. A HACCP template pack is provided within the course content.

Ideal Candidates:

HACCP team members

Production Staff

Engineers

EHO's / Health Inspectors

Auditors

Food Technologists

Learning Outcomes

Introduction to Craft Distilling:

Background to distillation and outline of different craft spirit types e.g. Gin, Whisky, Rum, Vodka, Tequila, and liqueurs

Introduction to HACCP:

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 distillery and spirit drinks production site
Gain a better understanding of what measures are required within a distillery / spirit drinks production site to ensure a safe and high-quality spirit drink
Assist you with documenting your Pre-requisite control measures

Section 2 HACCP Preparation and Development

Take you through the preparation stages of HACCP
Give examples that will aid you in completing your HACCP plan such as completing process flow diagrams for different processes within a distillery / sprit drinks production site

Section 3 Principle 1 of HACCP

How to apply Principle 1 of HACCP in a distillery / spirit drinks production site
Outline key physical, chemical, biological, and allergenic hazards associated with the spirit drinks production process
How to conduct a hazard analysis within your site 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 distillery / spirit drinks production site
How to identify Critical Control Points (CCPs) within the process
Application of the Codex Alementarius in determining CCP’s at key process steps in the spirit drinks production 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 distillery / spirit drinks production site
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 spirit drinks production process

Section 6 Final Stages of HACCP

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

Summary

Summarisation of course

Course Screenshots (click to scroll through)

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