RSPH Level 4 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 and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.

· HACCP and Legislation
· Preparing for HACCP

· Pre-requisite Programmes
· The 7 Codex HACCP Principles
· Maintaining HACCP
· Critical Control Points
· Critical Limits
· Monitoring
· Corrective Action
· HACCP
· Step 1: The HACCP Team
· Codex steps 2 - 5
· Hazard Analysis

· Implementation
· Verification

This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry and HACCP team Leaders.

It is recommended that delegates have a 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.