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Tel: 01270 613191 | Email: julieb@reaseheath.ac.uk
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Level 4 HACCP

Food Manufacturing (Accredited)

COURSE DATES

To be announced.

COURSE AIMS

To develop the requisite knowledge and practical skills to develop a HACCP plan in their workplace.

COURSE OBJECTIVES

To enable course participants to:

  • State the importance of HACCP- based food safety management systems
  • Explain the management and implementation of HACCP -based procedures
  • Outline the development of the HACCP- based procedures
  • Evaluate HACCP -based procedures.

WHO IS THE COURSE FOR?

Designed for owners and managers working in the food manufacturing industry. Those responsible for food management systems in industry.

PRE-REQUISITE

Level 4 Food Safety Award, or significant experience in working with detailed HACCP plans within a real working environment.

DURATION/FORMAT

7 day course with an examination.

COURSE CONTENT

  • Introduction to HACCP
  • 7 Principles of HACCP
  • 12 Steps to implementation
  • Identification of CCP’s
  • Establishing control limits and tolerances
  • Monitoring
  • Corrective actions
  • Documentation
  • Verification of HACCP
  • Review
  • Examination

HEALTH, SAFETY AND QUALITY

Health, safety and quality issues will be addressed throughout the course content at the appropriate times.

PROGRESSION

HND foundation Degree.

COURSE COST

For more information, and details of cost, call Julie Bent on 01270 613191 or email: julieb@reaseheath.ac.uk

Explore our full range of courses…

  • Mandatory Courses
  • Bespoke Courses
  • International and Industrial Courses
  • Training Course Diary 2019

For more information on courses and trial facilities, please contact us on
01270 613191 or email: julieb@reaseheath.ac.uk

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