HACCP - 'MAKING IT WORK'

The course on 12-13 July is now full. Next course is on 8-9 September 2010.

Course summary

A 2-day course leading to the RSPH Level 3 Award in HACCP (formerly the RIPH Intermediate Certificate in Applied HACCP Principles).

This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.

Entry Requirements

Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector.

Course Structure & Content

Section 1

• The Importance of Food Safety
• The Role and Benefits of HACCP
• Legal Obligations
• The Principles of HACCP
• The Practical Application of HACCP
• Designing the Plan (including group exercises)
• The Team Approach
• Hazard Analysis Methodology
• Identification of Critical Control Points
• Monitoring Procedures
• Implementation
• The Codex CCP Decision Tree

Section 2

• Work based assignment to be completed prior to the course.

Section 3

• Presentation by participants of work-based assignments and group discussion
• Verification and maintenance of HACCP systems
• Management of HACCP systems
• Examination - RSPH Level 3 Award fro Food Manufacturing (also suitable for caterers)  The exam is taken at the end of Day 2

Assessment

VWA will be offering the new RSPH examination from 2009.

Section 1 of the examination consists of 20 multiple-choice questions (40%),

Section 2 requires candidates to answer five short answer questions for each of two HACCP case studies. Candidates will have a choice from three case studies (60%).

Successful candidates will achieve either a Pass or Distinction.

Course fee

£550 + VAT

Your course fee includes:

• Course binder and notes
• Lunch and refreshments
• Use of open learning materials
• Examination fee and certificate

Syllabus

Level 3 Award in HACCP for Food Manufacturing

Progression

Next level – HACCP ‘Taking it Further’ (RSPH Level 4 Award in HACCP)

HACCP - 'MAKING IT WORK'

TAKE THIS COURSE

RIPH TOP STUDENT
2003
2000
1998

"A really terrific course, which was well thought out, delivered very logically and full of lots of useful tips and supporting material. Now we can’t wait to review our HACCP to put into practice what we have learnt! Well done Verner Wheelock!"

Rating:

Vicki Price, Technical Manager, MBMG