This RSPH qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.

Holders of the qualification will have the knowledge and understanding to manage the implementation of a HACCP-based system in the work environment. 

The course programme includes:

  1. The importance of HACCP-based Food Safety Management – the HACCP approach and legislation relating to HACCP.
  2. Management and implementation of HACCP-based procedures – responsibilities, resources, communication, the HACCP team, staff training
  3. The development of HACCP-based procedures – pre-requisites, production processes, process flow diagrams, hazard analysis and risk assessment, critical control points, critical limits and corrective actions,
  4. Evaluation of HACCP-based procedures – documentation, record keeping and verification procedures.

The course lasts five days, including two exams, one of which is a case study. 

The cost of this course is £795 plus VAT per person.

This course is run according to demand. Please contact us for more information or to register your interest in enrolling on a course in either Birmingham or Cornwall.