RSPH HACCP Qualifications
Foundation Certificate in HACCP - Level 2
Quick Info
Duration: 1 day
Final Exam: 30 minutes, multiple choice
The Foundation Certificate in HACCP is appropriate for all persons employed in
food and food related businesses that need to have an understanding of HACCP. It
is particularly useful for those involved in the implementation and maintenance
of HACCP and individuals who are, or intend to become, members of HACCP teams.
Holders of this qualification will have knowledge of the concept of HACCP and an
understanding of and the ability to apply HACCP principles practically in food
and food related businesses in order to ensure effective food safety.
Fundamentals of HACCP - Level 2
Quick Info
Duration: 1 day
Final Exam: 30 minutes, multiple choice
This qualification is designed for all persons employed in food and food related
businesses that need to have an understanding of HACCP. It is particularly
useful for those involved in the implementation and maintenance of HACCP and
individuals who are, or intend to become, members of HACCP teams.
Holders of this qualification will have knowledge of the concept of HACCP and an
understanding of and the ability to apply HACCP principles practically in food
and food related businesses in order to ensure effective food safety. They will
be able to explain the need for a Hazard Analysis system, state the principles
and terminology relating to HACCP, and relate HACCP principles to practical
situations.
Level 3 Award in HACCP for Food Manufacturing</h4>
Quick Info
Duration: 1 day
Final Exam: 30 minutes, multiple choice
This qualification is primarily aimed at supervisors/junior managers working
within the food manufacturing industry, but will also be of benefit to caterers
and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an
effective and practicable management tool for identifying food safety hazards
and ensuring that adequate controls are in place.
This Level 3 qualification covers the importance of HACCP-based food safety
management procedures, the preliminary processes for HACCP-based procedures,
development of the procedures, monitoring of critical control points and
corrective actions and the evaluation of the procedures.
Holders of this qualification will have the appropriate knowledge and
understanding to be an integral part of a HACCP team and to supervise the
implementation of a HACCP-based system in the work environment.
The qualification is firmly based on the National Occupational Standards
developed by Improve, the Sector Skills Council for the food and drink
manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
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