RSPH Level 4 HACCP for Manufacturers Course
Course
Inhouse
Understand the principles of HACCP and their implementation!
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Type
Course
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Methodology
Inhouse
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Class hours
8h
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Duration
4 Days
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Aimed at supervisors and senior managers working in the food manufacturing industry, or in catering and retail, the HAPCP course for manufacturers of level 4 of RSPH explains the principles of HACCP and its implementation, both for the technical equipment as for the members of the HACCP team.
This Level 4 rating covers the importance of food safety management procedures based on Hazard Analysis and Critical Control Points (HACCP), the management and implementation of HACCP-based procedures, the development of procedures and the evaluation of the procedures.
This training is primarily aimed at supervisors / senior managers working in the food manufacturing industry and HACCP team leaders.
The objective of this program is to develop the ability to apply HACCP principles practically in food and food-related businesses to ensure effective food security. Participants who successfully complete the course and the exam will receive an RSPH Certificate.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.
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Facilities
Location
Start date
Start date
About this course
· 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
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.
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Subjects
- Team Training
- Food safety
- Retail
- Supervisor
- Catering
- Food Hygiene
- Food Handling
- Food Preparation
- Food Service
- Programme Planning
- Food Packaging
- Legislation
- HACCP
- Implementation
- Delegates
- Managers
- Verification
- Supervisors
- Prerequisite
- The HACCP Team
- Hazard Analysis
- Food Manufacturing Industry
Course programme
- 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
RSPH Level 4 HACCP for Manufacturers Course