RSPH Level 2 (Foundation) Certificate in HACCP (1 Day)
Español| VENUE | DATE FOR LEVEL 2 (RSPH) HACCP | EXAM DATE | FEE PER PERSON/GROUP | EXAM FEE PER PERSON |
|---|---|---|---|---|
| 122 Bayswater Road | Tue 19 Jun 2012 | Same day | £95 | £25 |
|
In-house ( Clients Own Venue ) up to 15 delegates |
Your choice | Same day | £525 | £25 |
All prices subject to VAT.
Fees correct at date of publication. We reserve the right to change fees without prior notice.
RSPH Level 2 (Foundation) HACCP Course Details
This course aims to raise awareness of knowledge and understanding of basic principles of Hazard Analysis Critical Control Points (HACCP). The awarding body is The Royal Society for Public Health.
It will help with the development of a food safety management procedure based on the principles of Hazard Analysis Critical Control Points.
Course Duration
One Day
Who Should Attend
An ideal course for food business operators, managers and employees working in food businesses. This course is especially suitable for those responsible for the maintenance of a food safety management procedure, as required by EU Regulation 852/2004 of the European Parliament on the Hygiene of Foodstuffs.
It is suitable for supervisors and mangers that hold the Level 3 Award in Supervising Food safety or the Intermediate Certificate in Food Safety. Some candidates, who have passed the Advanced Certificate in Food Safety or level 4 Award in Managing Food Safety in Catering have found this an ideal course for revision purposes.
Course programme - The qualification covers the following topics:
- Importance and benefits of HACCP
- The role of HACCP
- HACCP terminology
- Basic application of HACCP principles
- Use of HACCP in small and medium sized hospitality ad food retail businesses
- Food safety legislation
Assessment Method
Multiple-choice examination (20 questions, 30 minutes).
Award
Successful candidates receive the Royal Society for Public Health's Level 2 (Foundation) HACCP certificate. A course handbook will be issued to all course members.
