REHIS Intermediate Certificate in HACCP for Food Manufacturing

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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.

Course code

SIFM

Location:

Both Campus Sites

Duration

2 days, plus exam.

Price

£225.00

Entry Requirements

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

Course Content

Aims:

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.

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’re unable to book or pay online, please call us on 01387 734199 or email us at shortcourses@dumgal.ac.uk and we can book your space.