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

£175.00

Availability

Location: Dumfries
Course Day 1 – 13 Jun 2024 09:00
Course Day 2 – 20 Jun 2024 09:00
Revision & Exam – 27 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)

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