RSPH Level 3 Award in HACCP for Food Manufacturing
Training
Inhouse
Description
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Type
Training
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Methodology
Inhouse
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Duration
2 Days
Suitable for: This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.
Reviews
Course programme
The aim of this qualification is to develop an understanding of HACCP-based food safety management. This qualification will equip with the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment. By the end of the course the holder will be able to:
• State the importance of HACCP-based food safety management systems
• Explain the preliminary processes for HACCP-based procedures
• Outline the development of the HACCP-based procedures
• Describe procedures for ensuring food safety
• Evaluate HACCP-based procedures
RSPH Level 3 Award in HACCP for Food Manufacturing