Level 3 HACCP for Food Manufacturing

CIEH & RSPH Syllabus Overviews
CIEH Syllabus
  • Food safety management
  • Preliminary procedures
  • Development of HACCP-based procedures
  • Monitoring HACCP-based procedures
  • Evaluating HACCP-based procedures
RSPH Syllabus
  • Importance of HACCP-based food safety management systems
  • Preliminary processes for developing a HACCP system
  • Development of HACCP-based procedures
  • Procedures for ensuring food safety
  • Evaluation of HACCP-based procedures
Awarding Body
Clients may choose from the following:
  • The Chartered Institute of Environmental Health (CIEH)
  • The Royal Society for Public Health (RSPH)
Who should attend?
  • Managers and Owners who have a responsibility for food safety
  • From 4 – 12 delegates per course
Benefits to your organisation
  • Candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace and be an integral part of your HACCP team
  • To help food businesses fulfil their legal obligations
Course Duration
  • CIEH 1 day and candidates are assessed by an assignment that requires the development of a HACCP plan
  • RSPH 3 day course and candidates are assessed via a 90 minute multiple choice examination

This course is normally delivered on-site and ‘in-house’