Key Features
Five day course
Designed for managers and supervisory staff
Can be delivered at your business premises
Covers a variety of topics
Course Overview
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 course is aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.
Course Dates
- 21, 22, 27, 28, and 29 January 2025
- 7, 8, 14, 15, and 23 April 2025
- 1, 2, 7, 8, and 21 July 2025
How You Study
This course is delivered across five days either at our National Centre for Food Manufacturing in Holbeach or on your business premises.
Across the course, you can expect to cover topics including:
-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
- Evaluation of the Procedures
How you are assessed
You will be assessed on the last day of the course through a synoptic assessment. The examination will consist of two papers, paper A Examination to be answered in 120 minutes; paper B Scenario will consist of a case study to be completed in 60 minutes.
Entry Requirements 2024-25
Entry Requirements
A level 4 food hygiene/safety qualification is recommended prior to attendance.
Explore Flexible Learning
From short courses and microcredentials, to professional development modules and fully online Master’s degrees, we offer a range of flexible programmes to suit your individual needs. Our suite of programmes uses a variety of delivery methods, including online-only, face-to-face, blended, and distance-learning approaches.
