Any operation that produces food, needs to ensure that the food being made and handled is safe to eat. To this end HACCP which stands for Hazard Analysis and Critical Control Points, is a food safety system that is comprised of 7 guiding principles which ensures that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.

Aims and Objectives

The aim of the programme is to enable the delegate to:

  • Have an in-depth understanding of facility management.

  • Identify the essential functions of the facility manager’s role

  • Develop a maintenance strategy for premises and services

  • Focus on managing expenses

This course is ideal for

  • Industry professionals who would like to gain an insight into facility management 

  • Facility management teams who wish either to sharpen or refresh their skills

Course Content 

  • Introduction to facility management 

  • The strategic importance of facilities management

  • Developing a facility management plan

  • Identifying and reviewing support service requirements

  • Establishing control of support services

  • Understanding customer business needs and objectives

  • Customer engagement 

  • Customer service management

  • Managing the budget

  • Budget plan

  • Budget maximisation

  • Understanding service contracts

  • The tender process

  • Tender negotiation techniques

  • Managing change

  • Implementation programme

  • Briefings and site familiarisation

  • Lines of communication

  • Handover arrangements for service contracts

  • Building successful contract management relationships

  • Contract review process

  • Disputes and contract termination

  • Developing a safety policy

  • Managing safety

  • How to carry out a risk assessment

  • Permits to work

  • Project management

Delegates Pre-requisites 

No prerequisites are needed for this course, however prior to the course we will set a short pre-course assignment to help candidates achieve the standard required for this advanced level course.

Course Methodology

This course is an instructor led classroom based environment, conducted by an facility management. The classes will be conducted over 2 days. The course consists of a blend of lectures, application and exercises. All other materials will be provided to the attendees in the classroom environment. At the conclusion of the course, there will be an exam and a certification can be obtained upon attaining the passing grade.

Facilities Management 

Understanding the 7 principles that make up the HACCP framework