Introduction
This qualification is appropriate for anyone employed in food manufacturing who needs to have a good understanding of HACCP at a Supervisory level.
This course is also suitable for all food handlers at a supervisory/management level to raise awareness of food safety management systems based on HACCP principles.
Course code
SIFM
Location
Dumfries and Stranraer Campus
Duration
2 days, plus exam.
Price
£310.00
Entry Requirements
Candidates should hold a SCQF Level 5 in REHIS Intermediate Food Hygiene Certificate or equivalent.
Course Content
Aims:
- To provide a detailed understanding of the Hazard Analysis and Critical Control Point System (HACCP)
- To provide a detailed understanding of the principles of HACCP, and how these principles can be applied by a food business operation to control potential food hazards.
- To provide an understanding of how HACCP can be used in food manufacturing business.
- To provide an understanding of how training underpins the HACCP system
- To provide an understanding of the requirements of the Food Hygiene Legislation.
Assessments
A formal written assessment at the end of the course
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)