REHIS Elementary Certificate in HACCP for Food Manufacturers


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.


Both Campus Sites


1 day



Entry Requirements

important information - All candidates must have completed an elementary food hygiene (level 2) or equivalent prior to attending this course.

Course Content

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.

Additional funding information


Course Contact Details

contact or call 01387 734199 for more information.