Introduction to HACCP and Hazard Analysis

Course Content & Certificate

This course will enable social care organisations involved in the handling of food to implement appropriate and acceptable procedures in their work settings. It is recommended for members of the HACCP team and staff who handle “high risk” food.
Please note: Course participants must hold a current (within the preceding 5 years) Elementary Food Hygiene certificate recognised by REHIS.
Content: the meaning of hazard analysis and use of the seven principles of HACCP to control potential food hazards - verification and appropriate documentary evidence - examples of good practice to implement basic requirements - national legislative requirements and their relationship to HACCP and hazard analysis systems
This includes a written multiple choice assessment (your employer will have been asked to notify us if you require and of the following to complete the assessment – a foreign language version of the course booklet and assessment paper, an interpreter, oral assessment).
Successful completion of the course gives the Royal Environment Health Institute of Scotland “Introduction to HACCP and Hazard Analysis” certificate.