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 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.

 

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 manage the implementation of a HACCP-based system in the work environment.

 

For full details and syllabus, download the course outline here

 

Download the full RSPH syllabus here (note this document is 19 pages)

 

Programme Delivery

Open Programme (see Course Dates)

 

What's Next?

Delegates may wish to continue on to:

Level 4 Award in Food Safety Management

CIEH Level 3 Award in Training Skills & Practice

CIEH Level 3 Award in Preparing to Teach in the Lifelong Learning Sector (PTLLS)