Course Overview

Who is This Course For?

This course provides all food handlers, operatives and engineers with a good basic knowledge of HACCP theory and practical application.  It is suitable for those working in food manufacturing, catering or retailing as well as food packaging or distribution.

Key Learning Areas

Section 1

• The Importance of Food Safety
• The Role and Benefits of HACCP
• Legal Obligations
• The Principles of HACCP
• The Practical Application of HACCP
• Designing the Plan (including group exercises)
  • The Team Approach
  • Hazard Analysis Methodology
  • Identification of Critical Control Points
  • Monitoring Procedures
  • Corrective Action

Section 2

• Group exercises using relevant examples

Section 3: Evaluation and reporting of results

• Validation
• Implementation
• The CCP Decision Tree

Qualification/Assessment

RSPH Level 2 Award in Understanding HACCP

• 45 minute examination consisting of 20 multiple choice questions
• The exam is taken at the end of the day

Verner Wheelock Associates Ltd, Skipton, North Yorkshire or Remote via Zoom