RSPH Level 2 HACCP for Manufacturers Course


Duration: 1 day
Time: 9:30-17:00
Content:
  • Introduction to HACCP
  • Prerequisite programs
  • Describing the product
  • Intended use of products
  • Process flow diagrams
  • Hazard analysis
  • Determining critical control points
  • Determining critical limits
  • HACCP Monitoring
  • Corrective actions
  • Verification and validation
  • HACCP Documentation
  • HACCP Review
  • NOTE - this course is only available on an In-house basis, please contact us for further information
Fees: POA plus VAT

Book this course

Send an enquiry

0870 870 8188

Date / Venue Enquiry

In house enquiry

Venues JUN
17
JUL
17
AUG
17
SEP
17
OCT
17
NOV
17
DEC
17
JAN
18
FEB
18
MAR
18
APR
18
MAY
18
North East - Sunderland - - - - - - - - - - - -
North West - Woodford - - - - - - - - - - - -
Humberside - Grimsby - - - - - - - - - - - -
South East - Wokingham - - - - - - - - - - - -
South West - Bristol - - - - - - - - - - - -
Scotland - Aberdeen - - - - - - - - - - - -
Midlands - Solihull - - - - - - - - - - - -
Online - - - - - - - - - - - -
Wales - Cardiff - - - - - - - - - - - -
Ireland - Dublin - - - - - - - - - - - -
Wales - Treforest - - - - - - - - - - - -
South East -Cambridge - - - - - - - - - - - -
Ireland - Belfast - - - - - - - - - - - -
Scotland - Livingston - - - - - - - - - - - -
Milton Keynes - - - - - - - - - - - -
Yorkshire - - - - - - - - - - - -

* Click venues to view details

The Level 2 Certificate in HACCP is appropriate for all persons employed in food and food related businesses that need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.

Duration

1 Day, 09.30 17.00

Who should attend
The Level 2 Certificate in HACCP is appropriate for all persons employed in food and food related businesses that need to have an understanding of HACCP. 

Course Objectives
This course explains the basic principles of HACCP for food operatives working in the food and drink manufacturing industry, as well as caterers and retailers.

Course Content

  • Introduction to HACCP
  • Prerequisite programs
  • Describing the product
  • Intended use of products
  • Process flow diagrams
  • Hazard analysis
  • Determining Critical control Points

What are the Benefits
On successful completion, delegates will have a good awareness of HACCP legislation and principles. Delegates will also be able to identify any current weaknesses in their HACCP Systems and upgrade these appropriately. 

In-House Courses 
Offering better value for money, they can be designed to closely match your specific requirements.

Style of Delivery and Course Leaders
Our course tutors have substantial experience in the understanding of HACCP and related legislation. They are qualified and experienced with extensive practical across a wide range of sectors in manufacturing, catering and retail.

Certification
Delegates successfully completing the course and examination will be awarded an RSPH, CIEH or HABC Certificate issued by the appropriate awarding body, either as requested by the client or as advertised.

Booking and Course Fees
This course is only available on an in-house basis, please contact us for further information.