Member Training: Level 3 Award in HACCP in Manufacturing Course Taking Place in July

Course Title;Level 3 in HACCP in Food Manufacturing

Aim;This qualification is designed to ensure candidates develop the required knowledge and practical skills to implement a HACCP plan in their workplace.

Objectives;

– To understand the importance of Hazard Analysis and Critical Control Point-based food safety management procedures – To appreciate the need for food businesses to take a proactive approach to analysing potential food hazards – To be able to develop a Codex/BRI standard HACCP plan; * to identify the preliminary processes for HACCP-based procedures * correct hazard analysis and identification of critical control points * understand how critical control points can be monitored and the corrective actions that must be carried out * understand the meaning and elements of verification * understand the need for accurate documentation and record keeping

Organisation

Duration;1 day classroom course.

Date;15th July at No8 Thorpe Road, Norwich

Exam/Assessment;delegates produce their own Codex-compliant HACCP plan under our supervision, within an agreed time period after the course. This course is Ofqual accredited.

Cost;£295 plus VAT includes notes, refreshments, lunch, the assessment & certification fees

Awarding Body;Chartered Institute of Environmental Health

Tutor;Richard Mills

Differentiation;as a minimum, Level 2 Award in Food Safety or equivalent is strongly recommended. Candidates must also have an understanding and background in a food manufacturing setting. An ability to access and use a computer for writing and emailing course work is essential.