HACCP – intermediate (workshop)
Dates
13–14 June 2012 Course FULL
11–12 July 2012
12–13 September 2012
10–11 October 2012
12–13 December 2012
Prices
Members £650 + VAT
Non–members £845 + VAT
Includes examination fee and a copy of Campden BRI's Guideline No.42, HACCP A Practical Guide (2009, fourth edition)
Listen to a tutor talk about the course
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Benefits of attending
The common sense approach to assuring food safety, embodied in the Codex principles of HACCP, is explained with the use of a case study. Experienced tutors provide tips on the practical approach to developing HACCP-based systems. Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP.
A previous knowledge of at least basic food safety is desirable.
Workshop content
- HACCP background, Codex principles, application, benefits
- Role of prerequisite programmes in food safety management
- Food safety hazard identification
- Case study exercise
- Optional Intermediate Level (3) examination
"Guidance given in the workshop enables HACCP team members to gain the required knowledge and understanding of HACCP to show the competence that is needed to meet recognised international standards."
Robert Gaze – Event Director
Further information
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or
