Member Training: Level 3 Award in HACCP in Manufacturing

This 2 day course is aimed at owners, managers, QA and the HACCP Team in any food manufacturing environment, and also allied trades; laundry, packaging, etc.. The course consists of pre-course work, two taught “classroom” days followed by an assessment (60 question multiple choice examination). In essence the course aims are to: *Enable you to develop your own CODEX based Food Safety Management System *Comply with the Law; Regulation (EC) 852/2004 Article 5 (HACCP) and Annex II Chapter XII – team members need to be trained in the principles of HACCP *Satisfy your SALSA/BRC Auditor *To engage employees, get them involved in the Management processes and all the motivational/ productivity benefits this brings The syllabus runs through: 1. Introductory concepts; costs/benefits, legal basis, the various models; Regulation (EC) 852, Codex, Campden BRI, etc. 2. The role/ importance and of the prerequisites 3. The 7 preliminary steps of a HACCP study, according to Campden BRI/Codex 4. The 7 legal HACCP steps; identifying hazards, critical control points, critical limits, etc. Entry: A Level 2 Award in Food Safety as a minimum, a Level 3 Award in Food Safety is beneficial; an understanding of food manufacturing settings; basic literacy, numeracy and computing skills Duration: Two day programme ( 09:00 start-16:30 finish ) Approximately 4 hour pre-course work to be completed before attending the classroom session Date: 8th & 15th October 2018 Cost: £375.00 + VAT Includes assessment fees, course handbook, lunch and refreshments Course Tutors: Sarah Daniels and Richard Mills are both Chartered Environmental Health Practitioners, having spent over 25 years each in the profession. The RedCat Partnership has been providing food safety training and consultancy in Norfolk, East Anglia and nationally for over 18 years. For more information or to book please contact Mitchell on 01603 473732 or [email protected]