RSPH Level 3 Award in HACCP for Food Manufacturing 10-11 Sept, 7-8 Oct and 4-5 Nov 2013

What topics are covered by the course?

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
•A short, 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 - RSPH/HABC Level 3 Award in HACCP for Food Manufacturing (also suitable for caterers) The exam is taken at the end of Day 2

Who should attend?

Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector.

What will I be able to do on completion?

This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.

How will I be assessed?

RSPH/HABC Level 3 Award in HACCP for Food Manufacturing(also suitable for caterers)
•90 minute examination consisting of 45 short answer questions (multiple choice),
•Successful candidates will achieve either a Pass or Distinction,
•The exam is taken at the end of Day 2.

Due to popular demand we are now running Level 3 HACCP courses approximately once per month at our training centre in Skipton; Ring for further dates or in-house courses for up to 15 people at your own premises.

The Level 3 course is ideal for all HACCP team members, with managers being encouraged to progress to Level 4.

Course summary
A 2-day course leading to the Royal Society for Public Health Level 3 Award in HACCP for Food Manufacturing.

This course provides HACCp teammembers andkey supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.

Guide Price: £590 + VAT including exam fee

Delivery: Classroom
Category: HACCP »
Duration: 2 Days
Qualification: RSPH Level 3 Award In HACCP

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