INTERMEDIATE HACCP TRAINING
THE LEVEL 3 AWARD IN HACCP
FOR FOOD MANUFACTURING
A Three Day Course
HACCP team leaders and team members involved in the implementation and maintenance of HACCP systems.
To provide course members with a knowledge and understanding of HACCP principles and how these are applied to control food safety.
The Royal Society for Public Health
- The importance of food safety
- European and U.K. legal requirements for HACCP
- Codex Alimentarius and the principles of HACCP
- Prerequisite systems
- Planning and preparing for HACCP
- The stages for the practical application of HACCP in food businesses
- HACCP case study – group practical exercise and presentation
- HACCP records and documentation
- Implementing HACCP
- Verifying and validating HACCP systems
- Maintaining HACCP systems
- HACCP reviews
- The benefits of HACCP
Recommended Prior Learning
It is recommended that course members have a knowledge of food hygiene that is equivalent to a Level 3 (Intermediate) food safety qualification. A basic knowledge of HACCP principles would also be an advantage.
Candidates who successfully complete the two hour multiple choice course examination are awarded the Royal Society for Public Health Level 3 Award in HACCP for Food Manufacturing. (formally the RIPH Intermediate Certificate in Applied HACCP Principles).
Comprehensive course material is provided for each course member.
The course is arranged to meet the needs of the client, it is normally run over three consecutive days with the examination at the end of the third day.