A good understanding of HACCP is essential right across the board, from team leaders, production and engineering staff and supervisors to those working the line, including CCP monitors. This one-day course is especially designed for staff who need to understand HACCP, but not to the detail of the Intermediate Certificate. It is an ideal starting ground for those who wish to progress to the Intermediate course at a later date. It describes in simple terms the Principles of HACCP, the terminology, the benefits, fundamentals required before starting a HACCP study and why it is necessary. Short practical examples help to reinforce understanding. This course follows the Royal Society of Public Health Foundation Certificate in HACCP Principles syllabus, and features a short exam at the close. From this course you willHave a basic understanding of HACCP as a food safety management systemUnderstand the dangers to public health from food poisoningRealise the importance of individuals within the HACCP systemKnow the benefits of HACCP within a food businessHave completed an RSPH exam in HACCP Principles