Course overview
Within the food industry, HACCP provides an essential effective and practicable management tool for managing food safety. The system consists of seven principles as defined by the Codex Alimentarius and helps to identify food safety hazards and ensure that these are controlled effectively.
You cover the important steps of HACCP-based food safety management procedures, including:
- the prerequisite programmes which are a foundation for the HACCP system
- development and implementation of the management procedures
- evaluation of the procedures
- role of the HACCP team leader.
Course details
What you study
You study:
• requirements for a HACCP system
• legislation related to HACCP
• prerequisites for the development of an effective HACCP plan
• developing and implementing appropriate monitoring and corrective actions
• implementation and validation of the HACCP plan
• the role of management in development, implementation and evaluation of a HACCP plan.
How you learn
You learn through in-person lectures on the HACCP principles, development and implementation, and interactive sessions where examples from industry are discussed. The course offering is flexible – we can arrange a bespoke delivery, and it can be delivered on campus or through a hybrid solution using online teaching and an in-person exam.
How you are assessed
You are assessed by a written exam in two parts:
• part 1 – 10 two-part questions which must be completed in 120 minutes
• part 2 – a scenario (with five questions) which must be completed in 90 minutes. You get a choice of a manufacturing or catering scenario.
This is marked by members of the RSPH and you are awarded with a certificate when you pass.
Entry requirements
Entry requirements
Employability
Career opportunities
You gain the skills and experience to progress in your current role as supervisor or manager responsible for effective management of the HACCP system.
