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Level 3 award in HACCP for Manufacturing (RSPH)

This course was previously known as Intermediate HACCP. This course is designed for those involved in designing and implementing a HACCP system. The qualification is ideal for HACCP team members, supervisors and managers who have direct involvement in HACCP.

The course is delivered over two full days, normally with a gap between days one and two. The course is offered regularly as an open course option or can be delivered in-house at your premises.

Course outline:

  • Background to HACCP
  • Legal requirement for HACCP –based system
  • Codex 7 principles
  • Codex logical sequence
  • Carrying out hazard analysis and risk assessment to determine significant hazards
  • Determine appropriate controls
  • Role of pre requisites in HACCP
  • Identify CCP’s using Codex decision tree
  • Establish critical limits and monitoring procedures
  • Establish corrective actions
  • Implementation of HACCP
  • Maintenance and verification of HACCP

The course is practical based, relying on the ability of putting the theory into practice.
Candidates sit a 2-hour multiple choice examination, based on case studies.

HABC Syllabus Catering | RSPH Syllabus Manufacturing