Online Highfield Level 4 Award in HACCP for Management
Nationally Recognised Qualification, Virtual Course and Online Exam
ENVESCA LTD
Summary
- Tutor is available to students
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Dates
Overview
The aim of the course is to give you the knowledge needed to develop, implement and
evaluate a CODEX-based HACCP food safety management system
Qualification
Level 4 Award in HACCP Management for Food Manufacturing (RQF)
Course media
Description
- An overview and background of HACCP.
- Advantages and limitations of HACCP systems.
- Specific legislation relating to HACCP including training requirements.
- The seven principles of HACCP.
- HACCP terminology and definitions
- Development requirements of a HACCP team, including knowledge, experience, training and competence.
- Resources required by the HACCP team.
- Importance of development and maintenance of supporting resources.
- The importance of effective communication to both senior management and the team.
- Different methods of communication
- Methods of implementing the HACCP system within a food business.
- The importance of developing an effective prerequisite programme.
- Validation and verification of a prerequisite programme.
- Product production processes and intended use.
- The process of developing a process flow diagram.
- The development of a HACCP system suitable for a food manufacturing environment.
- Hazard analysis methodology.
- Microbiological, physical, chemical and allergenic hazards.
- Assessing hazards associated with different food processes.
- Internal and external sources of advice.
- Identification of hazards and controls at each step in the process.
- Critical control points, critical limits and corrective actions.
- Methods to determine validated critical and safe limits and parameters commonly used.
- Benefits and use of target levels and tolerances
- Examples of critical and safe limits for critical control points throughout a process.
- Development of monitoring systems to include method, frequency and responsibilities.
- Identification of when corrective actions are needed.
- Types of corrective actions.
- Effective record keeping and reporting procedures.
- Verification and review of procedures.
- Requirement for review of HACCP system.
- Documentation and record keeping procedures.
Who is this course for?
This course is designed for managers who are working within food manufacturing or catering environments, quality assurance staff or members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals.
Requirements
It is strongly recommended that candidates already hold a Level 4 Award in Food Safety
and/or a Level 3 HACCP qualification. It is also recommended that candidates have a minimum of Level 2 in Literacy/English or equivalent to undertake this qualification.
Candidates should be aged 16 or above
Career path
On successful completion of this qualification, candidates may wish to continue their
development by undertaking the following qualification:
- Food Science Degree Course
Questions and answers
Is it enough to start a restaurant business? Please inform the available study centers too.
Answer:There are various requirements needed to start a restaurant business such as risk assessment, food hygiene, HACCP and licenses. The exact requirements vary between areas therefore we would recommend contacting your local authority who will be able to advise on which courses etc are most suitable for your needs.
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This course is advertised on reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.
