Level 3 Award in HACCP for Food Manufacturing

WHO IS THE COURSE FOR ? 

Since 1 January 2006, food businesses are required to implement a documented food safety management system based on HACCP principles.  This course is aimed at managers and owners of small to medium sized businesses, with a good understanding of basic food safety. 

This course promotes practical understanding of HACCP and the day-to-day controls required in a food manufacturing environment.

COURSE PROGAMME 

•   Food Safety Management – food hazards and legal requirements

•   Preliminary processes for HACCP-based procedures - policies, controls and standards to protect the safety of food

•   The development of HACCP-based procedures – identifying hazards, critical control points, limits and targets and methods of implementing a HACCP system

•  Monitoring and evaluating HACCP procedures

 ADDITIONAL INFORMATION 

• Registration, certification and course materials are included in the cost

• Assessment is by the completion of an assignment – to devise a HACCP Plan.

• Courses can be arranged “in house” or at our venue

• Courses can be arranged to suit company timetable

This course is certified by the Chartered Institute of Environmental Health, (CIEH) and the Highfield Awarding Body for Compliance, (HABC), or Royal Society for the Promotion of Health RSPH