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