A 2-day course leading to the RSPH Level 3 Award in Understanding how to Develop a HACCP Plan.
This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study. This qualification is also suitable for those working in catering or packaging.
Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector.
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
- Implementation
- The CCP Decision Tree
Section 2
- Verification and maintenance of HACCP systems
- Management of HACCP systems
Assessment
A multiple choice exam is taken at the end of Day 2.
Location(s):
Verner Wheelock Associates Ltd, Skipton, North Yorkshire or Remote via Zoom
For more info or to book:
