Introduction
This qualification is appropriate for all persons employed within a food manufacturing type business who may need to have an understanding of HACCP.
However, although designed for food manufacturing, this course is also suitable for all food handlers – catering and retailling, to raise an awareness of food safety management systems based on HACCP principles.
https://rehis.com/wp-content/uploads/2018/09/EPH-Syllabus-1-April-2017_1.pdf
Course code
SHFM
Location
Dumfries and Stranraer Campus
Duration
1 day
Price
£155.00
Entry Requirements
important information – All candidates must have completed an elementary food hygiene SCQF Level 5 or equivalent prior to attending this course.
Course Content
Areas covered within the course are:
- HACCP and Hazard Principles
- Principles of HACCP and their use to control food hazards
- Practical application of HACCP and Hazard Analysis Systems
- HACCP and Legislation
Assessments
There is a 30 question multiple choice exam at the end of the course and the pass mark is 18/30
Progression
REHIS Intermediate Food Hygiene | Dumfries & Galloway College (dumgal.ac.uk)
Course Contact Details
If you would like more information or to reserve a place on a course, please get in touch.
Telephone: 01387 734199
E-mail:shortcourses@dumgal.ac.uk
Booking Terms & Conditions | Dumfries & Galloway College (dumgal.ac.uk)