Level Four Award in HACCP for Food Manufacturing, Short Course Programme
Starting dates and places
Description
RSPH Level 4 Hazard Analysis Critical Control Points (HACCP) training - based food safety management procedures. This course is primarily aimed at senior supervisors / managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.This course is accredited by the Royal Society of Public Health (RSPH).
Course information
This qualification is primarily aimed at senior supervisors or
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
- Hazard Analysis Critical Control Points (HACCP)-based…
Frequently asked questions
There are no frequently asked questions yet. If you have any more questions or need help, contact our customer service.
This course is accredited by the Royal Society of Public Health (RSPH).
Course information
This qualification is primarily aimed at senior supervisors or
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
- Hazard Analysis Critical Control Points (HACCP)-based food safety management procedures
- the management and implementation of HACCP-based procedures
- the development and evaluation of procedures.
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.
Keep in touch with Brackenhurst - Visit the Food Sciences Facebook page for photo updates and stories about the Food Team at the School of Animal, Rural and Environmental Sciences.
To achieve this qualification, a candidate must:
1. Explain the importance of Hazard Analysis Critical Control Points (HACCP)-based food safety management systems, by being able to:
- explain the Hazard Analysis Critical Control Points (HACCP) approach to food safety procedures
- review legislation relating to HACCP.
2. Discuss the management and implementation of HACCP based procedures by being able to:
- discuss the allocation of responsibilities and resources
- explain the importance of effective communication
- develop the HACCP team
- identify staff training needs.
3. Review the development of the HACCP based procedures, by being able to:
- explain the prerequisites for HACCP
- analyse food production processes including use of end product
- produce process flow diagrams
- carry out hazards analysis and risk assessment in the production process
- determine critical control points, critical limits and corrective actions.
4. Evaluate HACCP based procedures, by being able to:
- explain documentation and record keeping procedures
- discuss the verification and review of procedures.
Share your review
Do you have experience with this course? Submit your review and help other people make the right choice. As a thank you for your effort we will donate £1.- to Stichting Edukans.There are no frequently asked questions yet. If you have any more questions or need help, contact our customer service.