All our Haccp training is offered on an 'in-house' or 'on-site' basis, i.e. we come to you, to train a number of people (usually between 6 and 16 people per group).
In house haccp training can be more cost-effective than sending people on 'public' or 'open' haccp courses and gives you far greater value for money as we prepare each haccp course to make it relevant to your company. (e.g. for haccp courses, practical exercises are based on your own process.
If you have a haccp training requirement but not sure what to do next........ Call or e-mail now.
Level 2 Fundementals of HACCP
The Level 2 Fundamentals of HACCP is designed for all persons employed in food and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.
The course is easily adaptable to any sector of the food and related industries has been used in food manufacturing, food ingredients. food packaging, catering, food transport and distribution, animal feeding stuffs, healthcare products and non food products.
The 'Fundamentals of Haccp' course give some flexibility in that the delegates do not need to be registered in advance as we hold the RSPH exam papers. (For all other courses, the papers have to be ordered from the RSPH in advance).
Holders of this qualification will have knowledge of the concept of HACCP and an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.
This short programme is usually delivered over one day, and assessment is by a 30 minute examination consisting of 20 multiple-choice questions.
The course is normally taken over 1 day.
HABC Course Syllabus: N/A
The course is easily adaptable to any sector of the food and related industries has been used in food manufacturing, food ingredients. food packaging, catering, food transport and distribution, animal feeding stuffs, healthcare products and non food products.
The 'Fundamentals of Haccp' course give some flexibility in that the delegates do not need to be registered in advance as we hold the RSPH exam papers. (For all other courses, the papers have to be ordered from the RSPH in advance).
Holders of this qualification will have knowledge of the concept of HACCP and an understanding of and the ability to apply HACCP principles practically in food and food related businesses in order to ensure effective food safety.
This short programme is usually delivered over one day, and assessment is by a 30 minute examination consisting of 20 multiple-choice questions.
The course is normally taken over 1 day.
HABC Course Syllabus: N/A
RSPH Course Syllabus: RSPH Fundamentals of HACCP
Level 2 Award in HACCP for Manufacturing
The Level 2 Award in HACCP for Manufacturing course is aimed at caterers and other food handlers. The course is intended for candidates already working in food manufacturing and those who are preparing to work in the industry.
The course will be especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.
Persons completing this course will have knowledge and understanding of the concept and benefits of HACCP and will be able to contribute to the development of HACCP and apply the principles of HACCP within manufacturing businesses.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in HACCP for Manufacturing
RSPH Course Syllabus: N/A
The course will be especially useful for those involved in maintaining HACCP in a manufacturing environment, and for those who are or will be part of a HACCP team.
Persons completing this course will have knowledge and understanding of the concept and benefits of HACCP and will be able to contribute to the development of HACCP and apply the principles of HACCP within manufacturing businesses.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in HACCP for Manufacturing
RSPH Course Syllabus: N/A
Level 2 Award in HACCP for Catering
The Level 2 Award in HACCP for Catering qualification will enable candidates to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a catering environment. They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business.
Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.
It is recommended that candidates have completed a Level 2 Award in Food Safety, or the equivalent, before attending this course.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in HACCP for Catering
RSPH Course Syllabus: N/A
Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.
It is recommended that candidates have completed a Level 2 Award in Food Safety, or the equivalent, before attending this course.
The course is normally taken over 1 day.
HABC Course Syllabus: HABC Level 2 Award in HACCP for Catering
RSPH Course Syllabus: N/A
Level 3 Award in HACCP for Food Manufacturing
Candidates achieving the Level 3 Award in Food Safety Supervision for Manufacturing will be equipped with the necessary information to manage and supervise food safety in all sizes or types of food manufacturing environment.
The qualification is designed for those who are involved in managing any type of food or drink production facility. In addition to the importance of verifying food safety controls, candidates will gain an appreciation of the specific types of control measures needed when food is produced on a large scale.
The hazards and necessary controls in manufacturing environments often differ from those found in catering, so it is essential that qualifications address this and focus on relevant areas.
This qualification has been designed to address these differences and will ensure that businesses are compliant with the requirement to train food handlers to levels commensurate with their work activities.
The qualification will be recognised by Enforcement Officers, Auditors from all the recognised auditing schemes and customers who need demonstration that the manufacturer has trained staff to a recognised level.
The course is normally taken over 3 days
HABC Course Syllabus: HABC Level 3 Award in HACCP for Food Manufacturing
RSPH Course Syllabus: RSPH Level 3 Award in Haccp for Food Manufacturing
The qualification is designed for those who are involved in managing any type of food or drink production facility. In addition to the importance of verifying food safety controls, candidates will gain an appreciation of the specific types of control measures needed when food is produced on a large scale.
The hazards and necessary controls in manufacturing environments often differ from those found in catering, so it is essential that qualifications address this and focus on relevant areas.
This qualification has been designed to address these differences and will ensure that businesses are compliant with the requirement to train food handlers to levels commensurate with their work activities.
The qualification will be recognised by Enforcement Officers, Auditors from all the recognised auditing schemes and customers who need demonstration that the manufacturer has trained staff to a recognised level.
The course is normally taken over 3 days
HABC Course Syllabus: HABC Level 3 Award in HACCP for Food Manufacturing
RSPH Course Syllabus: RSPH Level 3 Award in Haccp for Food Manufacturing
Level 3 Award in Supervising HACCP for Catering
This Level 3 Award in HACCP for Catering qualification further expands on the fundamentals of the Level 2 Award in HACCP for Catering qualification and provides candidates with the knowledge to develop, implement and maintain a Food Safety Management System based on Codex HACCP principles, in a catering environment.
They will understand the legal requirements pertaining to HACCP, the importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.
It is recommended that candidates have completed a Level 3 Award in Food Safety, or the equivalent, before attending this course.
The course is normally taken over 3 days
RSPH Course Syllabus: HABC Level 3 Award in Supervising HACCP for Catering
HABC Course Syllabus: N/A
They will understand the legal requirements pertaining to HACCP, the importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.
It is recommended that candidates have completed a Level 3 Award in Food Safety, or the equivalent, before attending this course.
The course is normally taken over 3 days
RSPH Course Syllabus: HABC Level 3 Award in Supervising HACCP for Catering
HABC Course Syllabus: N/A
Level 4 Award in HACCP Management for Food Manufacturing
This Level 4 Award in HACCP Management for Food Manufacturing is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.
This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment.
This programme is usually delivered over a week and assessment is by a synoptic examination set by RSPH. The examination will consist of two papers; paper one will consist of six questions from a choice of eight, which have to be answered in 90 minutes; paper two will consist of a case study to be completed in one hour.
The course is normally taken over 5 days
This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.
The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.
The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment.
This programme is usually delivered over a week and assessment is by a synoptic examination set by RSPH. The examination will consist of two papers; paper one will consist of six questions from a choice of eight, which have to be answered in 90 minutes; paper two will consist of a case study to be completed in one hour.
The course is normally taken over 5 days
RSPH Course Syllabus: RSPH Level 4 Award in HACCP Management for Food Manufacturing