Further Details
Entry Requirements
Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector.
Course Structure & Content
Section 1
The Importance of Food Safety
The Role and Benefits of HACCP
Legal Obligations
The Principles of HACCP
The Practical Application of HACCP
Designing the Plan (including group exercises)
The Team Approach
Hazard Analysis Methodology
Identification of Critical Control Points
Monitoring Procedures
Implementation
The Codex CCP Decision Tree
Section 2
Work based assignment to be completed prior to the course.
Section 3
Presentation by participants of work-based assignments and group discussion
Verification and maintenance of HACCP systems
Management of HACCP systems
Examination - RIPH Intermediate Certificate in Applied HACCP Principles. The exam is taken at the end of Day 2
Your course fee includes:
Course binder and notes
Lunch and refreshments
Use of open learning materials
Examination fee and certificate
Progression
Next level – HACCP ‘Taking it Further’ (RIPH Advanced Certificate)
Guide price
POA |
