RSPH Level 3 Award In HACCP For Food Manufacturing

Verner Wheelock Associates

Short course

In Skipton

£ 680 + VAT

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Description

  • Type

    Short course

  • Level

    Intermediate

  • Location

    Skipton

  • Duration

    2 Days

  • Start date

    11/05/1970

Suitable for: This course provides the necessary skills to ensure a good understanding of the principles of HACCP, essential for all HACCP team members

Facilities

Location

Start date

Skipton (North Yorkshire)
See map
4 Stable Courtyard, Broughton Hall Business Park, BD23 3AE

Start date

On request
Skipton (North Yorkshire)
See map
4 Stable Courtyard, Broughton Hall Business Park, BD23 3AE
Timetable: 2 Day Course

Start date

11 May 1970Enrolment now open

About this course

To gain the skills and understanding to design and implement an effective HACCP system.

Managers and key supervisors within the food industry.

A 2-day Level 3 HACCP training course leading to the RSPH Level 3 Award in HACCP for Food Manufacturing.
This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.

RSPH Level 3 Award in HACCP Management

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Reviews

Subjects

  • HACCP
  • Food safety
  • Critical Control Ponts
  • Food Manufacturing
  • HACCP Plan
  • Hazards
  • Temperature control
  • Implementation of HACCP system
  • Training
  • Yorkshire

Teachers and trainers (3)

Dale Slinger

Dale Slinger

Trainer

Nigel Robertshaw

Nigel Robertshaw

Trainer

Peter Clarke

Peter Clarke

Course programme

A 2-day Level 3 HACCP training course leading to the RSPH/HABC Level 3 Award in HACCP for Food Manufacturing.

This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.
Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector.

Additional information

Course Structure & ContentSection 1 The Importance of Food Safety The Role and Benefits of HACCP Legal Obligations The Principles of HACCP The Practical Application of HACCP Designing the Plan (including group exercises) The Team Approach Hazard Analysis Methodology Identification of Critical Control Points Monitoring Procedures Implementation The Codex CCP Decision Tree Section 2 A short, work based assignment to be completed prior to the course. Section 3 Presentation by participants of work-based assignments and group discussion Verification and maintenance of HACCP systems Management of HACCP systems Examination - RSPH/HABC Level 3 Award in HACCP for Food Manufacturing (also suitable for caterers)  The exam is taken at the end of Day 2

See related categories

RSPH Level 3 Award In HACCP For Food Manufacturing

£ 680 + VAT

The best Manufacturing courses

See all

See all