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

For limited time only, we are offering 20% discount on this course. Was £175pp, NOW ONLY £140pp

Course code

SIFM

Location

Dumfries and Stranraer Campus

Duration

2 days, plus exam.

Price

£140.00

Availability

Location: Dumfries
Day 1 – 28 May 2024 09:00
Day 2 – 04 Jun 2024 09:00
Revision & Exam – 13 Jun 2024 09:00

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

Additional funding information

Many of our courses are eligible for ITA funding, visit – www.myworldofwork.co.uk – Learn and Train.

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)

Other Courses at DGC

Professional Cookery NC @ SCQF Level 6

Dumfries and Galloway College Birds Eye View with criffel in the background

The SCQF level 6 Professional Cookery Course gives you the opportunity to build upon the basic skills that were acquired on successful completion of the NC SCQF level 5 Professional Cookery course. The course provides a platform for students to enhance their skills in the preparation, production and finishing of a wide range of sweet and ...

SVQ in Professional Cookery at SCQF Level 6

Professional Cookery

This SVQ is suitable for: Individuals who work as chefs/cooks within hotels, restaurants, cafes, guest houses, canteens, care homes or private residential establishments who are in a supervisory position. As the SVQ is a competency based qualification the following applies: You will be allocated an assessor and you will work together to ...

Ships Cook Certificate

Cookery

This blended course is a mandatory requirement for all chefs on UK-registered commercial vessels operating more than 60 miles offshore and with 10 or more seafarers on board. The start date is a suggested guide to start your online Packs.This course takes roughly 16 weeks to complete, if you need to complete within a quicker timescale thi...