REHIS Intermediate Certificate in HACCP for Food Manufacturing @ SCQF Level 6

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.

https://rehis.com/wp-content/uploads/2018/11/Intermediate-HACCP-Practices-Course-Syllabus-Feb-2017.pdf

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.

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

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.