23, 24, 30, 31 January, 6 February 2019
12, 13, 19, 20, 26 June 2019
|Exam:||Exam taken on the last day of the course|
The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment. This course is aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.
The Importance of Hazard Analysis and Critical Control Point (HACCP)-based Food Safety Management Procedures, The Management and Implementation of HACCP-based Procedures, Development of the Procedures, Evaluation of the Procedures.
This four day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
Assessment is by a synoptic examination set by RSPH. The examination will consist of two papers; paper one will consist of six questions from a choice of eight, which have to be answered in 90 minutes; paper two will consist of a case study to be completed in one hour. A level 4 food hygiene/safety qualification is recommended prior to attendance.
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