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Course Summary

This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment.

The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies and Improve.

Ofqual reference number: 500/66523/1

Pre-requisites

There are no prerequisites for this course.

Validity of Award

This qualification does not expire

Length of Course

20 guided learning hours.

Course Information

This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.

Assessment

assessment is by a synoptic examination set by RSPH. The examination will consist of two papers; paper one will consist of six questions from a choice of eight, which have to be answered in 90 minutes; paper two will consist of a case study to be completed in one hour.

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