Course summary:

The qualification is aimed at supervisors, managers and HACCP team leaders working within an appropriate food business.

Learners will develop an understanding of the management of a HACCP-based food safety management system. Learners will gain a thorough understanding of HACCP in order for them to lead a HACCP team and to manage the implementation of a HACCP-based system in the work environment.

At the end of this course you will:

Understand the importance of HACCP based food safety management systems, by being able to:

  • Explain the HACCP approach to food safety procedures
  • Review legislation relating to HACCP
  • Explain the importance of management commitment

Understand the preliminary processes of HACCP based procedures, by being able to:

  • Detail the prerequisite programmes for HACCP
  • Develop the HACCP team
  • Explain the importance of the product description including the end use of the product
  • Explain how to produce and confirm process flow diagrams

Understand the role of the HACCP team leader, by being able to:

  • Explain the allocation of responsibilities and resources
  • Explain the importance of effective communication
  • Identify staff training needs

Course information

  • Course duration: 5 days
  • Delivery methodology: Online
  • Accreditation: RSPH

Course certification:

The examination consists of two written exam papers.