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Intermediate Certificate in Applied HACCP Principles

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Training course summary

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The public and the food industries' concerns over food safety have grown considerably over the last few years. European and U.K. legislation reflect these pressures and require all food business operators to analyse their processes and to identify any step in their activities that may be critical to food safety and ensure that adequate safety procedures are in place. The latest EU Regulation on the Hygiene of Foodstuffs requires persons responsible for the development and maintenance of HACCP systems must be adequately trained in the application of HACCP principles. The Intermediate HACCP course will be an ideal qualification for managers and supervisors in most high-risk or large food businesses and is a specific requirement, for example, for some butchers. The syllabus has been designed as a validating test for training, which conforms to the HACCP Training Standard. The aim of the training is to teach individuals the principles of HACCP and their application to food safety in order to improve the standards and compliance with legislative requirements within their own premises.

Regions:
  • All Areas
Delivery:
  • In House
Category:
Difficulty:
  • Intermediate

Further Details

Who should attend? The course is designed for owners, managers, supervisors and HACCP team members within manufacturing, processing, catering and retail food organisations. It is also appropriate for all who inspect or audit food premises. Course content The role of HACCP Legal obligations The principles of HACCP Hazard analysis methodology Identification of critical control points Monitoring procedures Verification of HACCP system Management of HACCP system Course book and a comprehensive delegate pack will be provided. Duration The course will be run over 2 consecutive days. Qualification Successful candidates will be awarded the Intermediate Certificate in Applied HACCP Principles. (NVQ level 2 equivalent) Progression Advanced Certificate in Applied HACCP Principles

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