REHIS Intermediate Certificate in HACCP for Food Manufacturing
Introduction
This Qualification is appropriate for persons employed in Food Manufacturing, and need 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.
Location:
Both Campus Sites
Duration
2 days, plus exam.
Price
£170.00
Entry Requirements
Candidates should hold a Level 3 REHIS Inetrmediate Food Hygiene Certificate or equivalent.
Course Content
- An introduction to HACCP
- Principles of HACCP and thei use to control food hazards
- Practical application of HACCP
- An understanding of how training underpins the HACCP system
- HACCP and the law
- Principles of HACCP and thei use to control food hazards
- Practical application of HACCP
- An understanding of how training underpins the HACCP system
- HACCP and the law
Assessments
A formal written assessment at the end of the course
Additional funding information
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:
Telephone: (01387) 734 199
E-mail: shortcourses@dumgal.ac.uk
Telephone: (01387) 734 199
E-mail: shortcourses@dumgal.ac.uk