The Royal Society for the Promotion of Health

LEVEL 4 AWARD IN
HACCP MANAGEMENT FOR FOOD MANUFACTURING

(Advanced HACCP Training)

A Four Day Course

Course Outline

For

HACCP team leaders, auditors of HACCP systems, HACCP trainers/advisors and technical managers.

Purpose

To provide course members with the level of knowledge and understanding required to lead HACCP teams and design, implement, verify and maintain practical food safety management systems based on the principles of HACCP.

Content

• The importance HACCP based food safety management systems
• European and U.K. legal requirements for HACCP
• HACCP worldwide
• Codex Alimentarius and the principles of HACCP
• Prerequisite systems
• HACCP team development
• Identifying and meeting staff training needs
• Effective communication for HACCP systems
• Planning and designing HACCP systems
• Leading HACCP teams
• Identifying and overcoming barriers to HACCP implementation
• Validating HACCP plans
• Verifying HACCP systems
• Reviewing and maintaining HACCP systems
• Examination

Qualifications

Candidates who successfully complete the two written examinations (1 1/2 hour and 1 hour) will receive the Level 4 Award in HACCP Management for Food Manufacturing accredited by the Royal Society for the Promotion of Health.

Materials

Comprehensive course material is provided for each course member.

Course Schedule

The course is arranged to meet the needs of the client, it may be run over four consecutive days or spread over several weeks.