REHIS Advanced HACCP @ SCQF Level 8

Entry Requirements

Suitable for those with exisiting knowledge and understanding of HACCP.
Delegates should have completed the REHIS Intermediate Certificate in HACCP for Food Manufacturing @ SCQF Level 6 , or equivalent.

Course Content

The REHIS Advanced HACCP (Level 4) course content typically covers the following key areas, designed to equip participants with a deep understanding of Hazard Analysis and Critical Control Point (HACCP) principles and their practical application in food safety management systems:

Course Content:

1. Introduction to HACCP

   • Overview of HACCP principles and their importance in food safety

   • History and development of HACCP

   • Regulatory and industry standards related to HACCP

2. Prerequisite Programs (PRPs)

   • Understanding prerequisite programs and their role in supporting HACCP

   • Key PRPs such as Good Manufacturing Practices (GMP), sanitation, pest control, and quality assurance

   • The relationship between PRPs and HACCP in ensuring food safety

3. Planning an Effective HACCP System

   • Defining the scope and objectives of a HACCP system

   • Identifying hazards and assessing risks in the food production process

   • Establishing the Critical Control Points (CCPs) and setting control measures

4. Practical Application of the Codex HACCP 7 Principles

   • The seven principles of HACCP (conduct hazard analysis, determine CCPs, establish critical limits, establish monitoring procedures, establish corrective actions, verify the system, and maintain records)

   • Application of these principles to real-world scenarios in food production and processing environments

5. Successful Implementation of HACCP

   • Strategies for implementing a HACCP system in an organization

   • Training and communication methods to engage staff in food safety practices

   • Documentation and record-keeping for compliance and ongoing monitoring

   • Auditing and verification of the HACCP system

6. Case Studies and Practical Exercises

   • Hands-on case studies to demonstrate the application of HACCP principles

   • Group activities and discussions on overcoming challenges in HACCP implementation

7. HACCP Assignment

   • Participants complete a HACCP assignment to apply the principles learned during the course

   • The assignment involves designing a HACCP plan for a specific food process or product

Upon successful completion of the assignment and course materials, delegates will be eligible to sit the final examination.