Course description
This qualification 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 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.
Holders of the qualification will have the knowledge and understanding to manage the implementation of a HACCP-based system in the work environment.
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Upcoming start dates
Suitability - Who should attend?
This qualification 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.
Outcome / Qualification etc.
RSPH Level 4 Award in HACCP Management for Food Manufacturing.
Training Course Content
COURSE CONTENT
- The importance of HACCP-based Food Safety Management – the HACCP approach and legislation relating to HACCP.
- Management and implementation of HACCP-based procedures – responsibilities, resources, communication, the HACCP team and staff training.
- The development of HACCP-based procedures – pre-requisites, production processes, process flow diagrams, hazard analysis and risk assessment, critical control points, critical limits and corrective actions.
- Evaluation of HACCP-based procedures – documentation, record keeping and verification procedures.