Royal Society for Public Health (RSPH)

Level 4 Award in HACCP for Manufacturing


Who needs this qualification?

  • This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry
  • HACCP Team Leaders, Auditors of HACCP systems, HACCP Trainers/Advisors & Technical Managers 

Prior Learning Requirements

  • It is recommended but not essential that candidates have achieved a Level 3 Award in HACCP 

Why is this training important?

  • Under EC regulation, food business operators are responsible for ensuring that they provide adequate HACCP training for those persons responsible for the development and maintenance of HACCP systems.
  • BRC Version 6 states that the HACCP team leader shall have an in depth knowledge of HACCP principles and that HACCP team members shall a knowledge of HACCP principles

Syllabus

  • Importance of HACCP-based food safety management systems
  • Development of HACCP based procedures
  • Management and implementation of HACCP-based procedures
  • Evaluation of HACCP-based procedures

Course Duration

  • A five day training programme
  • This course can be taken as consecutive days or spilt into parts over a two or three week period  

Assessment

  • Examination is via two papers; paper one consists of six questions from a choice of eight, which have to be answered in 90 minutes; paper two consists of a case study to be completed in one hour

Suggested Progression

  • CIEH/RSPH Level 4 Award in Food Safety Management for Manufacturing

Interested in this course or need more information on how to apply?