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.
Important Notice for All Course Attendees To attend and complete the course, you must bring valid photographic identification. Acceptable forms of ID include:
- A valid UK passport
- A full or provisional UK driving licence
Please note:
Failure to present a valid photo ID on the day may result in you being unable to complete the course.
This requirement is part of our compliance procedures and is essential for verifying participant identity.
Thank you for your cooperation.
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
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)