Level 4 HACCP Management for Food Manufacturing

RSPH Syllabus Overview
  • The importance of HACCP based food safety management systems
  • European & UK legal requirements for HACCP
  • Codex Alimentarius & the principles of HACCP
  • Prerequisite systems
  • HACCP team development & leading HACCP teams
  • Identifying & meeting staff training needs
  • Effective communication for HACCP systems
  • Planning & designing HACCP systems
  • Identifying & overcoming barriers to implementation
  • Validating HACCP plans
  • Verifying HACCP systems
  • Reviewing & maintaining HACCP systems
Awarding Body
  • The Royal Society for Public Health (RSPH)
  • The assessment is to complete two written examinations (1 ½ hour & 2 hour)
Who should attend?
  • HACCP team leaders, Auditors of HACCP systems, HACCP trainers/advisors & technical Managers
  • From 4 – 12 delegates per course
Benefits to your organisation
  • This award will enable the holder of this certificate to demonstrate to the regulators that they have been trained in accordance with the national occupational standards
  • The delegates will gain a level of knowledge & understanding required to lead HACCP teams
  •  To design, implement, verify & maintain practical food safety management systems
Course Duration
  • 5 days
  • This can be taken in consecutive days or in two parts over a 2 or 3 week period

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