• owners and managers of food businesses
• team leaders and supervisors
• trainers

Subjects covered

Processes for implementing and maintaining a conventional Hazard Analysis and Critical Control Point (HACCP) system

Outcomes

On completing this qualification candidates will be able to:

• assemble a HACCP team
• undertake a HACCP study
• produce a HACCP plan
• implement the plan and check its effectiveness
• determine when the team might need specialist external assistance
• evaluate existing HACCP plans from within the business
• evaluate HACCP plans from a supplier or other third party

Course Information

Duration: Two day programme
Assessment: Written assignment
QCA Accredited: No
Prerequisite: Candidates will need to have an established and comprehensive understanding of food safety, as the main focus of the qualification will be the principles and system of HACCP rather than food safety controls themselves. The qualification is therefore a natural follow up to the CIEH Intermediate Certificate in Hazard Analysis Principles and Practice, the CIEH Advanced Certificate in Food Safety or equivalent.