Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known system is the HACCP system (Hazard Analysis Critical Control Point). The aim of this course is to provide knowledge and understanding of the basic concepts and methodology of HACCP.

This one day course is delivered at the National Centre for Food Manufacturing, Holbeach.

The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment. This course is aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.

This two day course is delivered at the National Centre for Food Manufacturing, Holbeach.

The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment. This course is aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.

This five day course is delivered at the National Centre for Food Manufacturing, Holbeach.