RSPH Level 4 Award in HACCP Management for Food Manufacturers

Food technology machine
  • Level(s) of study: Professional
  • Study mode(s): Short course
  • Location: Brackenhurst Campus
  • Starting: Monday 29 October 2018
  • Course duration: 5 days + 1 exam day

This intensive short course covers the importance of Hazard Analysis and Critical Control Point (HACCP) in food manufacturing. Learners who pass their course examinations will achieve a Level 4 Award in HACCP Management for Food Manufacturing accredited by the RSPH.

This course is ideal for senior supervisors and managers working within the food manufacturing industry.

The cost includes all tuition, course materials, examination fees and lunches/refreshments.

Go to online booking to purchase.

Any questions?

Contact our Food short course team for further information on:

Email:    aasshortcourses@ntu.ac.uk

Tel:         0115 8486644

We are a Royal Society for the Public Health (RSPH) approved training centre.

What you'll study

On this course you will learn about the:

  • Importance of HACCP based food safety management systems
  • Development of HACCP based procedures
  • Management and implementation of HACCP based procedures
  • Evaluation of HACCP based procedures

How you’re taught

This short course is taught by Tony Pallett, who has had over 25 years’ experience of providing training and food safety advisory services to UK and overseas food manufacturers.

Tony is a Member of the Institute of Food Science and Technology and a Fellow of the Royal Society for Public Health (RSPH). He has also been involved in the development of RSPH HACCP qualification specifications and assessment materials

Tony’s success as a trainer in food safety and HACCP is highlighted by the fact that two of his past students have won the RSPH’s yearly award for candidates who have achieved the top marks for Level 4 HACCP examinations.

Contact hours

6 days attendance is required to complete this course.

The training for this short course is delivered over five days, with exams being taken on an additional day once candidates have had reasonable gap for revision. Fixed course and exam dates are listed below.

Please note that revision time during the evenings outside of this short course delivery times will need to be allowed for due to the intensive nature of this course.

Training days - Monday 29th October 2018 – Friday 2nd November 2018, 9am – 5pm with a 30 minute lunch break each day.

Examination day - 12 November 2018, 9am – 5pm (includes 1 hour lunch break and revision time before exams).

Assessment methods

The examination consists of two papers; Paper 1 is to be completed in 2 hours, answering six questions from a choice of eight followed by Paper 2 which is in the form of a case study to be completed in 90 minutes.

To successfully achieve this qualification, delegates must be able to:

  • Explain the importance of HACCP based food safety management systems:
    • Explain the HACCP approach to food safety procedures
    • Review legislation relating to HACCP
  • Review the development of the HACCP based procedures:
    • Explain the prerequisites for HACCP
    • Analyse food production processes including use of end product
    • Produce process flow diagrams
    • Carry out hazards analysis and risk assessment in the production process
    • Determine critical control points, critical limits and corrective actions
  • Discuss the management and implementation of HACCP based procedures:
    • Discuss the allocation of responsibilities and resources
    • Explain the importance of effective communication
    • Develop the HACCP team & Identify staff training needs
  • Evaluate HACCP based procedures:
    • Explain documentation and record keeping procedures
    • Discuss the verification and review of procedures

Candidates must achieve a score 50% or above in both papers to pass this examination.

Candidates who achieve 80% or more in both papers will be awarded a distinction.

Entry requirements

This course is aimed at learners who already have a knowledge of food hygiene and safety equivalent to Level 3 Award in Food Safety.  Delegates should also have a working knowledge of HACCP in their workplace.

Further information on how to apply

Email:    aasshortcourses@ntu.ac.uk

Tel:         0115 8486644

Fees and funding

Fees for this short course: £1275 +VAT

Still need help?

+44 (0)115 941 8418