RSPH Level 2 (Foundation) Certificate in HACCP
Short course
Inhouse
Description
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Type
Short course
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Methodology
Inhouse
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Duration
1 Day
To raise awareness of knowledge and understanding of basic principles of Hazard Analysis Critical Control Points (HACCP). Suitable for: An ideal course for food business operators, managers and employees working in food businesses. This course is especially suitable for those responsible for the maintenance of a food safety management procedure, as required by EU Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs. It is suitable for supervisors and mangers that hold the Level 3 Award in Supervising Food safety or the Intermediate Certificate in Food Safety. Some candidates, who have passed the Advanced Certificate in Food Safety or level 4 Award in Managing Food Safety in Catering have found this an ideal course for revision purposes.
Reviews
Course programme
This course aims to raise awareness of knowledge and understanding of basic principles of Hazard Analysis Critical Control Points (HACCP). The awarding body is The Royal Society for Public Health.
It will help with the development of a food safety management procedure based on the principles of Hazard Analysis Critical Control Points.
Course programme - The qualification covers the following topics:
- Importance and benefits of HACCP
- The role of HACCP
- HACCP terminology
- Basic application of HACCP principles
- Use of HACCP in small and medium sized hospitality ad food retail businesses
- Food safety legislation
Assessment Method
Multiple-choice examination (20 questions, 30 minutes).
Additional information
Exam fee per person: £25
RSPH Level 2 (Foundation) Certificate in HACCP