It is important that candidates have achieved a level 2 in Food Safety and revise the bacteriology section thoroughly before attending the course.
The Fundamentals of HACCP is appropriate for all persons employed in food and food related businesses who 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.
The aim of the qualification is to introduce the concept of HACCP and to develop an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.
It is advisable that candidates hold a Level 2 Award in Food Safety in order to do this course.
The course covers:
- Need for a Hazard Analysis System
- Basic principles of HACCP
- Defining terms relating to HACCP
- Principles and terminology
- Practical situations
- Preparation of a HACCP plan
- How to implement an HACCP plan and identify potential problems
- How to verify and maintain HACCP systems
Schedule: Typically: 9.00am - 4.00pm (45 mins lunch break plus 2 x 15 minute breaks)
Location: Ipswich
Cost: £85 plus VAT @ 20% (£17.00) = £102.00.
TOTAL: £102.00 inc VAT @ 20% (includes all course notes, tea, coffee and biscuits)
Dates:
Dates to be added soon - Please call to register interest
The candidates are assessed by an examination paper consisting of 20 multiple choice questions to be completed in 30 minutes under examination conditions. Candidates must participate in at least 70% of the course to be eligible to take the examination.
Candidates who achieve 14 or more correct answers will pass the examination and receive a certificate.
Certified by the Royal Society for the Promotion of Health when successful.
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