Intermediate Certificate in Applied HACCP Principles

The public and the food industries' concerns over food safety have grown considerably over the last few years. European and U.K. legislation reflect these pressures and require all food business operators to analyse their processes and to identify any step in their activities that may be critical to food safety and ensure that adequate safety procedures are in place. The latest EU Regulation on the Hygiene of Foodstuffs requires persons responsible for the development and maintenance of HACCP systems must be adequately trained in the application of HACCP principles. The Intermediate HACCP course will be an ideal qualification for managers and supervisors in most high-risk or large food businesses and is a specific requirement, for example, for some butchers.
The syllabus has been designed as a validating test for training, which conforms to the HACCP Training Standard. The aim of the training is to teach individuals the principles of HACCP and their application to food safety in order to improve the standards and compliance with legislative requirements within their own premises.

Who should attend?

The course is designed for owners, managers, supervisors and HACCP team members within manufacturing, processing, catering and retail food organisations. It is also appropriate for all who inspect or audit food premises.

Course content

The role of HACCP
Legal obligations
The principles of HACCP
Hazard analysis methodology
Identification of critical control points
Monitoring procedures
Verification of HACCP system
Management of HACCP system

Course book and a comprehensive delegate pack will be provided.

Duration

The course will be run over 2 consecutive days.

Qualification

Successful candidates will be awarded the Certificate in Applied HACCP Principles.

Progression

Advanced Certificate in Applied HACCP Principles.



2 DAY COURSE Price : £280.00 + Exam Fee + VAT