Food businesses are required by law to implement and effectively maintain a food safety management system based on the principles of HACCP.
Regulation (EC) No.852/2004 on the Hygiene of Foodstuffs also requires those responsible for the development and maintenance of HACCP systems to have received adequate training in the application of its principles.
Who Should Attend?
This accredited course is delivered on 2 consecutive days (RQF) and is aimed at supervisors, managers, owners and anyone else responsible for HACCP. Candidates will a gain a practical understanding of HACCP based on industry best practice, current legislation and real-life case studies. The course materials also include a comprehensive level 3 textbook.
We recommend that you have completed a level 3 food safety course prior to enrolment although this is not essential.
The assessment method for this qualification is a 1 hour examination, consisting of 30 multiple choice questions. To pass 18 or more questions must be answered correctly. A merit will be awarded for 24 or more questions answered correctly.
- Introduction to food safety management
- Common food safety hazards
- Pre-requisite programmes
- The legal requirements for HACCP
- Preparing for the implementation of HACCP
- Hazard analysis and control measures
- Critical control point
- Critical limits, target levels and tolerances
- Corrective actions
- Verification vs validation
- Documentation and records
- HACCP Preview
The course / webinars will commence as follows:
Dates: 2nd & 9th November
Day 1: 9:15am – 3:15pm, Day 2: 9:15am – 5:00pm (includes exam at 4:00pm)
Prices: Member – £332 , Non-Member – £464, all plus VAT
Course Book – £18, (Inc P&P) plus VAT
Exam Fee – £60 + VAT