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.


Both Campus Sites


2 days, plus exam.



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


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 would like more information or to reserve a place on a course:
Telephone: (01387) 734 199