RSPH Level 4 HACCP Course UK
4 Day Management Training Certification

Course Description

This intensive 4-day training course leads to the RSPH Level 4 Award in Managing the HACCP System - the UK's most advanced HACCP management qualification.

Designed specifically for HACCP team leaders, technical managers, consultants and enforcers, this advanced course addresses the complex management and leadership challenges of implementing effective HACCP systems. With many major retailers now requiring suppliers' managers to hold Level 4 HACCP qualifications, this certification has become essential for senior food safety professionals.

Our expert-led training goes beyond basic HACCP principles to focus on real-world implementation, team leadership, system validation, and overcoming the barriers that prevent effective HACCP system deployment in food manufacturing environments.

**In-house HACCP courses for food manufacturers are our speciality**

Video Overview

Play Video: Auditing Refresher Course

Duration

4 days

Who Should Attend?

HACCP team leaders, technical managers, consultants and enforcers with a Level 3 HACCP qualification or equivalent.

Entry Requirements

Participants should ideally hold the RSPH Level 3 Award in Understanding how to Develop a HACCP Plan, or an equivalent qualification, and possess a good working knowledge of their industry sector before embarking on this Advanced HACCP training course.

Course Delivery / Format

Classroom

Delivered face to face at our training centre in Skipton, North Yorkshire UK.

Directions to our training centre

Remote

Delivered Live and online so you'll require a computer and Internet connection

Full details and logging in information given before the start of the course

Course Structure & Content

Learning Outcomes

This course gives you the knowledge to be able to explain the importance of HACCP systems and prerequisite programmes, review relevant legislation and evaluate product descriptions. You will also be able to plan and design an effective HACCP system and establish and lead a HACCP team. You will understand how to successfully implement and manage HACCP programmes and validate, verify and maintain them, overcoming any barriers.

Qualification / Assessment

RSPH Level 4 Award in Managing the HACCP System.

The examination consists of two written papers:

• Paper A will consist of 10 questions to be answered in 2 hours.
• Paper B will consist of 5 questions based on given scenarios, to be completed in 1 hour

Course Fee

Choose Date & Book

All course fees are payable in advance.

Course fee includes:

• Course binder and notes
• Lunch and refreshments*
• RSPH Examination fee and certificate

* Classroom courses only

Understanding the RSPH Level 4 HACCP Training Course

Why do I need Level 4 HACCP Training?

HACCP (Hazard Analysis and Critical Control Point) identifies and assesses potential hazards within a food safety system (Critical Control Points) and introduces measures to prevent or mitigate them. It is an essential procedure for all food manufacturers to ensure that food remains safe for public consumption. Moreover, it is a requirement by many of the major retailers that their suppliers’ managers and HACCP team leaders hold an advanced HACCP qualification.

Is this course right for me?

If you already hold the RSPH Level 3 Award in Understanding How to Develop a HACCP Plan or an equivalent qualification, then this course is the next step towards HACCP excellence. It’s designed specifically for HACCP team leaders, technical managers, consultants and enforcers who are already using HACCP in their work. Level 4 HACCP is an advanced training course, so you’ll need a good working knowledge of your industry sector too.

What does the training cover?

IThe RSPH Level 4 Award in Managing the HACCP System training dives deeper into HACCP. It covers the longer term and management aspects of HACCP which are essential to ensure that the system is functioning in an effective manner. In doing so, the training meets the exacting standards of several major food retailers.

In undertaking this course you will be fully conversant in the language of HACCP. You will be able to explain the importance of prerequisite programmes and HACCP systems. You will also have the confidence and knowledge to be able to review all relevant legislation and evaluate product descriptions before planning and designing an effective HACCP system.

A major part of the training covers the management aspects of HACCP – securing company-wide commitment to the HACCP programme, establishing and leading a HACCP team and managing the HACCP project itself. You will also learn how to overcome potential barriers to effective implementation.

The final part of the course concerns HACCP validation and verification. In other words, ensuring that the HACCP plan is built around sound scientific or technical research or information and documented evidence that proves that it will work effectively. Verification is monitoring the critical limits that have been set and making sure they are performing as they should. This course covers different methods of verification, as well as how and when to maintain and update the HACCP system.

Training delivered by HACCP experts

We believe that the best trainers not only deliver the course content in an engaging way, but also have relevant practical experience of the subject they are training. That’s why Verner Wheelock’s HACCP trainers all have several years of experience of working within the food industry and hands-on experience of managing HACCP systems. As a result, the training is illustrated by real-life examples which help to explain the practical application of the subject. It also means that delegates have the opportunity to ask questions relating to the application of HACCP within their own companies.

Assessment and certification

Delegates are invited to take their examination approximately two weeks after the end of the course – either at the Verner Wheelock training centre in Skipton, North Yorkshire, or at their place of work. The examination comprises two written papers. The first is two hours duration and consists of 10 questions. The second paper consists of 5 questions based on given scenarios and is an hour long.

A mark of 50% or higher must be achieved on each paper to attain a pass. Those attaining 80% or above on both papers will be awarded a distinction. Successful candidates will receive the RSPH Level 4 Award in Managing the HACCP Plan certificate.

At the close of the course, delegates will have the understanding to apply what they have learned to their own HACCP systems. They will also have the confidence to troubleshoot implementation issues and cascade knowledge down to other members of their team to foster understanding of HACCP and keep personnel on board with the HACCP plan. In achieving the Level 4 HACCP qualification they are demonstrating to employers, colleagues and auditors that they know how to manage a HACCP system effectively to ensure the manufacture of safe food products within their company.

When and where does the course take place?

Delegates can either attend in person at Verner Wheelock’s training centre in Skipton, North Yorkshire, close to the rail and bus stations, or remotely via Zoom. Open Level 4 HACCP courses are scheduled regularly throughout the year. Whichever way you choose to attend, the courses begin promptly at 9.30am and finish at around 4.30pm each day.

The latest course dates can be found by viewing our training calendar. For those attending in person lunch, and refreshments are included in the course fee. A course binder containing notes is provided for all delegates.

Other related training

In addition to the suite of HACCP courses, Verner Wheelock also provides auditing training to Lead Auditor standard and RSPH food safety and hygiene courses to Level 4, as well as a choice of specialist courses ranging from Root Cause Analysis, Product Authenticity & Food Defence and Legal Labelling to Managing Food Allergens, Managing Vegan Requirements and Enabling a Positive Food Safety Culture.