Fundamentals of HACCP - RSPH Level 2
Who should attend this course?
This course is designed for persons employed in food and food related businesses that need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.
Topics covered include;
- The concept of HACCP
- Principles and terminology
- Hazard Analysis needs
Course delivery
The course is delivered in a classroom environment with group work and practical exercises. Workbooks are provided and candidates are encouraged to make additional notes. Completion of the course is subject to a formal examination at the end of the day.
Course duration
1 day
Certified
Successful candidates will receive a certificate from the Royal Society for Public Health.
Course Enquiry
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