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20 Sep 2012

Level 3 Award in HACCP for Food Manufacturing

RSPH certified course

Hazard Analysis and Critical Control Point (HACCP) underpins modern food safety management systems. A well designed HACCP system is easy to use and ensures adequate control over food safety hazards that are reasonably expected to occur. EU legislation requires food businesses of all sizes to operate a system based on HACCP that includes all seven Principles, as detailed in Codex (2003 rev 4). In addition, the new BRC standard (Issue 5) has more detailed requirements for HACCP than in earlier issues. There is always a need to review the competence of HACCP teams, to provide refresher training, and to train new personnel that have joined a HACCP team. This two-day workshop-driven course follows the syllabus of the Royal Society for Public Health (RSPH) Level 3 Award in HACCP for Food Manufacturers. From this course you willHave a clear understanding of HACCP systems and principles and their implementation into an operational HACCP schemeBe able to identify the major hazards found in foods and implement controls for themHave the practical experience required to become a useful and active member of their company's HACCP teamHave completed an RSPH exam in HACCP Principles


20 Sep 2012 @ 09:00 am

21 Sep 2012 @ 05:00 pm

Duration: 1 days, 8 hours


Leatherhead Food Research

54 Randalls Road


United Kingdom


English en

Organised by

Leatherhead Food Research (deactivated)

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