RSPH Level 4 HACCP for Manufacturers Course


Duration: 4 days
Time: 9:30-17:00
Content:
  • HACCP and Legislation
  • Preparing for HACCP
  • Pre-requisite Programmes
  • The 7 Codex HACCP Principles
  • Maintaining HACCP
  • Critical Control Points
  • Critical Limits
  • Monitoring
  • Corrective Action
  • HACCP
  • Step 1: The HACCP Team
  • Codex steps 2 - 5
  • Hazard Analysis
  • Implementation
  • Verification
Fees: 895 plus VAT

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This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.

Duration

4 Days, 09.30 17.00 each day

Who Should Attend?
This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry and HACCP team Leaders.

Prior Knowledge
It is recommended that delegates have a knowledge of food hygiene and safety equivalent to that contained in the RSPH Level 3 Awards in Food Safety.

Recommended Reading
Codex Alimentarius.  Codex Alimentarius Commision www.codexalimentarius.net 
Gaze, R.2015. HACCP: A Practical Guide (5th Edition). Campden BRI
Griffiths, A.2005 HACCP Works (3rd Edition). www.highfield.co.uk
Van Shothorst, M 2004. A simple Guide to Understanding and Applying the Hazard Analysis Critical Control Point Concept (3rd Edition). ILSI Europe Concise Monograph Series
Sprenger, R.A. 2008. Supervising Food Safety (12th Edition). www.highfield.co.uk
Sprenger, R.A. 2009. Hygiene for Management (15th Edition). www.highfield.co.uk
Wallace, C.A. 2009. Intermediate HACCP. (3rd Edition). www.highfield.co.uk

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 and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.

Course Content

 HACCP and Legislation
Preparing for HACCP
Pre-requisite Programmes
 The 7 Codex HACCP Principles
 Maintaining HACCP
 Critical Control Points
 Critical Limits
Monitoring
 Corrective Action
 HACCP
 Step 1: The HACCP Team
 Codex steps 2 - 5
Hazard Analysis
Implementation
 Verification

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 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: 895 plus VAT