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. 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. This course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial to caterers and retailers and those responsible for implementing, contributing or reviewing HACCP systems.

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.