2, 3 October 2018
15, 16 January 2019
6, 7 March 2019
24, 25 July 2019
|Exam:||Exam taken on the last day of the course|
£500 - for July 2018 course
£525 - for post-September 2018 courses
Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment. The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve. This course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial to caterers and retailers and those responsible for implementing, contributing or reviewing HACCP systems.
Food Safety Management, Preliminary Procedures, The Development of HACCP-based Procedures, Monitoring HACCP Procedures, Evaluating HACCP Procedures.
This two day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
The programme consists of two days of tuition including by a single multiple-choice examination consisting of one paper of 45 multiple-choice questions lasting 90 minutes. It is strongly recommended that delegates have a Level 2 HACCP and/or a Level 3 Food Safety qualification.
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