Why Choose Lincoln
Explore the basic concepts and methodology of HACCP
On-site delivery at the National Centre for Food Manufacturing or at your own
Half-day short course with same-day assessment
Multiple start dates each year
Course Overview
Food businesses are increasingly expected to have formal systems for managing food safety. The most commonly known system is the HACCP system (Hazard Analysis Critical Control Point). The aim of this one-day course is to provide essential knowledge and understanding of the basic concepts and methodology of HACCP.
There are no mandatory pre-course qualification requirements for entry to the course. However it is strongly recommended that delegates have previously acquired a Level 2 Award in Food Safety qualification. Refreshment of this qualification is recommended at least every three years.
How You Study
This one-day course is delivered on site at the National Centre for Food Manufacturing, Holbeach, and can also be delivered on business premises.
This course focuses on the essential elements of HACCP. Key topics include:
- The Need for a Hazard Analysis System
- The Basic Principles and Terminology of HACCP
- Relation of HACCP Principles to Practical Situations
- Preparation of a HACCP Plan
- Maintaining HACCP systems.
Course Dates
Available on demand.
How you are assessed
This course is assessed on the same day the course is delivered through a short exam. The exam is 30 minutes long and comprises 15 multiple-choice questions. There are no mandatory pre-course qualification requirements for entry to the course. However it is strongly recommended that delegates have previously acquired a Level 2 Award in Food Safety qualification. Refreshment of this qualification is recommended at least every three years.
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.
