This module builds on existing formal or practical understanding of food safety management. It is aimed at managers who need to demonstrate proficiency in their understanding of HACCP based systems. We are approved by the Royal Society for Public Health (RSPH) as a centre to manage and conduct the examinations.

Topics include:

• Background: need for HACCP based food safety management systems and legislation
• Pre-requisites
• Conducting a hazard analysis, determining critical control points and establishing limits
• Monitoring procedures and implementing corrective actions
• Managing documentations, record keeping and reviewing procedures

Attendance 2019/2020 dates:

This course is now full for January/March 2020. However you can register your interest for 2021.

Fees for 2019/2020

£650