RSPH Level 4 Award in HACCP Management for Food Manufacturing *
Training
Inhouse
Description
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Type
Training
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Methodology
Inhouse
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Duration
4 Days
Suitable for: This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.
Reviews
Course programme
The aim of this qualification is to develop an understanding of HACCP-based food safety management. This qualification will equip candidates with the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage 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 management and implementation of HACCP-based procedures
• Outline the development of the HACCP-based procedures
• Evaluate HACCP-based procedures
RSPH Level 4 Award in HACCP Management for Food Manufacturing *