Obtain the knowledge and skills to design, implement and verify food safety management systems based upon HACCP principles. Experienced tutors will provide practical guidance with much emphasis on case studies and group exercises. It is a requirement that delegates have previously successfully completed an Intermediate Level 3 HACCP training course, such as the HACCP workshop or equivalent.
A topic for a post-course assignment, to be submitted within 12 weeks from the examination date, will be discussed with the tutors during the course.
"This highly participative course provides HACCP team leaders, management personnel and systems auditors with HACCP training, beyond that given in the introductory level workshop on the application of the principles of HACCP. The course covers practical implementation, verification and maintenance of HACCP systems."
Robert Gaze – Event Director
Prices include examination fee and copies of Codex Food Hygiene Basic Texts (Third edition) and Campden BRI's Guideline No.42, HACCP: A Practical Guide (2003, Third edition)
Early booking discount conditions