RSPH Level 3 Understanding How to Develop a HACCP Plan

Award for Comprehension Those who work in the meat, manufacturing, logistics, and catering industries should read How to Develop a HACCP Plan. A practical and efficient management approach for detecting food safety concerns and making sure that sufficient controls are in place is Hazard Analysis and Critical Control Point (HACCP).

The significance of HACCP-based food safety management methods, their preparatory steps, their creation, the tracking of crucial control points and remedial measures, and their assessment are all covered in this certificate. The learners will possess the necessary knowledge and comprehension to oversee the implementation of a HACCP-based system in the workplace and to be an essential member of a HACCP team.

Qualification Wales and Ofqual/CCEA oversee this qualification.

Formal HACCP training is required by law for anybody developing or managing a HACCP, monitoring key control points, or both.

According to the law, food handlers must get training appropriate to their position and activity within the food industry, with HACCP team members receiving extra training. Food business owners are required by Regulation EC No. 852/2004 on the cleanliness of foodstuffs (Article 5) to put in place a food safety management system founded on the ideas of Hazard Analysis and Critical Control Points.

Description of the Course: Level 3 Award in Comprehending the Creation of a HACCP Plan