HACCP Management for Food Manufacturing Level 4
Cost: £500
Dates 2012
11, 18, 25 April. 2, 9 May.
This qualification is primarily 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.
This Level 4 qualification covers 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 and the evaluation of the procedures. 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.
A level 4 food hygiene/safety qualification is recommended prior before attendance.
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. The course leads to the Level 4 Award in HACCP Management for Food Manufacturing (RSPH)
Holbeach enquiries and information:
+44 (0)1406 493000
