HACCP Training Courses
HACCP Training Courses for Food Manufacturing
Elementary Certificate in HACCP for Food Manufacturing (6 hours £85pp)
This qualification is appropriate for all persons employed in a food manufacturing type business who need to have an understanding of HACCP. However, although designed for food manufacturing, this course is also suitable for all food handlers; catering and retailing, to raise awareness of food safety management systems based on HACCP principles. This course is equivalent to Level 2.
- HACCP AND HAZARD ANALYSIS
- PRINCIPLES OF HACCP AND THEIR USE TO CONTROL FOOD HAZARDS
- PRACTICAL APPLICATION OF HACCP AND HAZARD ANALYSIS SYSTEMS
- HACCP AND LEGISLATION
No formal entry requirements however, knowledge of the hospitality industry would be advantageous.
Intermediate Certificate in HACCP for Food Manufacturing (14 hours £285pp)
The aim of this course is to provide a detailed understanding of the Hazard Analysis and Critical Control Point System (HACCP) adopted by the Codex Alimentarius Commission and as laid down in Article 5(i) of Regulation EC No 852/2004.
- Introduction HACCP
- Principles of HACCP & their use in controlling food hazards
- Practical application to HACCP
- How training underpins HACCP systems
- HACCP and legislation
- Exam technique
An Intermediate Food Hygiene Certificate is a minimum entry level qualification for this course.
Advanced HACCP course (21 hours £750pp)
The REHIS Advanced HACCP (Level 4) course is designed to provide knowledge and skills to design and implement food safety managements systems based upon the Codex HACCP principles.
> Background to HACCP
> Prerequisite programmes
> Planning an effective HACCP system
> practical application of the Codex HACCP 7 principles
> Effective implementation of HACCP
Food Safety Systems for Caterers Course (6hours)
The course is aimed at those responsible for the development and maintenance of a permanent food safety management procedure or procedures based on HACCP principles. The syllabus aims to provide candidates with the knowledge and understanding required to introduce CookSafe, a HACCP based food safety assurance system into a catering business. CookSafe is designed to assist catering businesses understand and implement a HACCP based system.
- HACCP and hazard analysis
- principles of HACCP and their use to control food hazards
- HACCP and legislation
- practical application of HACCP and hazard analysis systems
Elementary Food Hygiene Certificate is essential for this course.
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