RSPH Level 3 HACCP for Manufacturers Course

This course explains the principles of HACCP and their implementation to technical teams as well as HACCP Team Members. The aim is to develop an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.

Course Content
• Introduction to HACCP
• Prerequisite programs
• Describing the product
• Intended use of products
• Process flow diagrams
• Hazard analysis
• Determining Critical limits
• HACCP Monitoring
• Corrective actions
• Verification and validation
• HACCP Documentation
• HACCP Review
• Determining Critical control Points

This qualification is primarily aimed at supervisors/managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.

Prior Knowledge
The possession of a Level 2 qualification in HACCP, such as those offered by RSPH would be advantageous but is not essential. It is recommended that candidates have knowledge of food hygiene and safety equivalent to that contained in the RSPH Level 3 Awards in Food Safety.

On successful completion, delegates will have a good awareness of HACCP legislation and principles. Delegates will also be able to identify any current weaknesses in their HACCP Systems and upgrade these appropriately.
Delegates successfully completing the course and examination will be awarded an RSPH Certificate.