REHIS Intermediate Certificate in HACCP for Food Manufacturing


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.

Course code



Both Campus Sites


2 days, plus exam.



Entry Requirements

Candidates should hold a Level 3 REHIS Inetrmediate Food Hygiene Certificate or equivalent.

Course Content


  • 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.


A formal written assessment at the end of the course

Additional funding information

Eligible for ITA funding, visit - - Learn and Train.

Course Contact Details

If you’re unable to book or pay online, please call us on 01387 734199 or email us at and we can book your space.