Course Detail

HACCP for Food Manufacturing (RQF)

WHO SHOULD ATTEND?
This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment. The objective of the qualification is to provide candidates with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at candidates who are already working in food manufacturing with knowledge of food hazards and controls.

OBJECTIVES
The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP (hazard analysis and critical control point) team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls.

COURSE MATERIAL

• Class Room Notes
• Book on Level 3 Award in HACCP for Food Manufacturing (RFQ)

CONTENT
The principles of HACCP

• Identify the purpose of identifying hazards at each step in a food process
• Identify the importance of, and methods which can be used to determine specific controls at steps in the process
• The importance of HACCP based food safety management procedures
• Identifying critical control points (CCPs) and critical limits
• The preliminary processes for HACCP based procedures verification of HACCP based procedures
• Implementation of HACCP based food safety

DURATION
The course will be conducted in 13 hours.

LANGUAGE
English

ASSESSMENT AND CERTIFICATES

• Candidates must successfully pass a one-hour multiple-choice assessment (available in English and in Arabic).
• Successful candidates will receive an internationally recognized certificate from HABC, U.K Level 3 Award In HACCP for Catering (RFQ).