The aim of this qualification is to develop an understanding of HACCP-based food safety management" />

RSPH Level 3 HACCP for Manufacturers Course


Duration: 2 days
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 limits
  • HACCP Monitoring
  • Corrective actions
  • Verification and validation
  • HACCP Documentation
  • HACCP Review
  • Determining Critical control Points
Fees: 550 plus VAT

Book this course

Send an enquiry

0870 870 8188

Date / Venue Enquiry

In house enquiry

Venues MAY
17
JUN
17
JUL
17
AUG
17
SEP
17
OCT
17
NOV
17
DEC
17
JAN
18
FEB
18
MAR
18
APR
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 aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment. Although designed primarily for employees of the food manufacturing industry, this qualification will also be of benefit to caterers and retailers.

Duration

2 Days, 09.30 17.00 each day

Who Should Attend
This qualification is primarily aimed at supervisors/managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.

Course Objectives
This course explains the principles of HACCP and their implementation to technical teams as well as HACCP Team Members. The aim is to develop an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.

Course Content
Introduction to HACCP
Prerequisite programs
Describing the product
Intended use of products
Process flow diagrams
Hazard analysis
Determining Critical limits
HACCP Monitoring
Corrective actions
Verification and validation
HACCP Documentation
HACCP Review
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 a RSPH Certificate.

Booking and Course Fees
The fee includes full lunch and refreshments each day.  Please log on to our website www.iqms.co.uk and complete an on-line booking form advising payment details/purchase order number.

Fee: 550 plus VAT