REHIS Elementary Certificate in HACCP for Food Manufacturers

Introduction

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.

Location:

Both Campus Sites

Duration

1 day

Price

£115.00

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

Assessments

There is a 30 question multiple choice exam at the end of the course.

Additional funding information

None

Course Contact Details

contact laurien@dumgal.ac.uk or call 01387 734199 for more information.