Key Information
Course Dates:
Exam:
Exam taken on the last day of the course
Fees:
£1275
Contact Information:
Tel: 01406 493000
Email: ncfm@lincoln.ac.uk
Course Overview
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.
Course Dates
-
10, 11, 16, 17, and 18 July 2024*
*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance. Please contact NCFM for more details before making a payment if you would like to consider other funding options.
Exam
Exam taken on the last day of the course
Fees
£1275
Content
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.
Delivery
This five day course is delivered on site at The National Centre for Food Manufacturing, Holbeach and can also be delivered on business premises.
Assessment
Assessment is by a synoptic examination. The examination will consist of two papers; paper A Examination to be answered in 120 minutes; paper B Scenario will consist of a case study to be completed in 60 minutes. A level 4 food hygiene/safety qualification is recommended prior to attendance.
Funding
*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance. Please contact NCFM for more details before making a payment if you would like to consider other funding options.