RSPH Level 3 HACCP for Manufacturers Course
Course
Inhouse
Develop your ability to apply HACCP principles practically!
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Type
Course
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Methodology
Inhouse
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Class hours
8h
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Duration
2 Days
Do you need to develop an understanding of food safety management based on HACCP? Emagister added to its catalog just what it needs!
With the RSPH Level 3 HACCP course for manufacturers, you can understand the principles of HACCP and its implementation for technical teams and members of the HACCP team.
The objective of this training is to develop an understanding and the ability to apply HACCP principles practically in food and food related businesses to ensure effective food security.
Thanks to this qualification, you will receive the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a system based on HACCP in the work environment.
Upon successful completion of this course, participants will have a good awareness of the legislation and principles of HACCP. Participants will also be able to recognize any current weaknesses in their HACCP systems and update them accordingly. Students who successfully complete the course and the exam will receive an RSPH Certificate.
Although it is primarily designed for employees in the food manufacturing industry, this qualification will also be beneficial for catering and retail service providers. Are you interested in this opportunity? Visit emagister.com for more information!
Facilities
Location
Start date
Start date
About this course
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.
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Subjects
- Retail
- Management
- Supervisor
- Food Hygiene
- Food Handling
- Food Preparation
- Food Service
- Product Development
- Food safety
- Team Training
- Product Quality
- Production
- HACCP
- HACCP monitoring
- Programs
- Manufacturers
- Product Analysis
- Prerequisite
- Hazard Analysis
- Introduction to HACCP
Teachers and trainers (1)
TBC TBC
To Be Confirmed
Course programme
- 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
RSPH Level 3 HACCP for Manufacturers Course