Foundation Certificate in HACCP Principles - The Royal Institute of Public Health
| Course Type: |
Part-time |
| Course Start Date: | Upon application |
| Location: | Colchester |
| Duration: | 1 day |
| Centre: | Professional Training Centre |
| Course Fee: | Upon application |
Course Description:
It is a legal requirement for all businesses to develop food safety through analysing hazards and controlling risks.
This course is designed to assist businesses to develop practical systems that manage food safety.
Course Objectives/Key Benefits:
On completion delegates will understand the principles of a food safety management system based on HACCP.
Who the Course is Aimed at:
- Owners
- Managers
- Sole Proprietors
- Supervisors
- Team Leaders
- Trainers in Catering, food retailing or food production
Course Content:
- Background to HACCP
- Food safety hazards and controls
- Logical application of HACCP
- Workshop activities on practical HACCP
Entry Requirements:
Level 2 Award in Food Safety
Course Progression:
Intermediate Certificate in Applied HACCP Principles Level 3 Award in HACCP for Food Manufacturing Level 3 Award in Implementing Food Safety Management Procedures
Training Method:
Workshop with assessment
Further Information:
Course Enquiry Line: (01206) 712777
Make a general enquiry
Print this pageThe course information describes programmes offered by Colchester Institute. The College takes all reasonable steps to provide courses as described, but cannot guarantee provision. The information is for guidance and does not form any part of a contract.
The College reserves the right to update and amend information as and when necessary. Colchester Institute will do its best to provide the courses shown, but may have to modify or withdraw a course depending on customer demand and other factors.
Fees are correct at the time of entering/printing information, but may be subject to change. The College cannot accept legal or financial liability as a result of any such changes.
Updated on Mon, 10/10/2011 - 3:15pm.
