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.
Dumfries and Stranraer Campus
Delivery – 14 May 2024 09:00
important information – All candidates must have completed an elementary food hygiene SCQF Level 5 or equivalent prior to attending this course.
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
There is a 30 question multiple choice exam at the end of the course and the pass mark is 18/30
Course Contact Details
If you would like more information or to reserve a place on a course, please get in touch.
Telephone: 01387 734199