Live Online HACCP Training for Senior Food Safety Professionals

This Level 4 HACCP for Management course aims to give you the knowledge needed to develop, implement and evaluate a CODEX-based HACCP Food Safety Management System.

Delivery Method

This course is delivered online by a live instructor using Zoom video conferencing software.

Course Duration

5 Days + Exam

What Will You Gain?

By attending this Level 4 HACCP course you will gain a deep understanding of the comprehensive legal requirements relating to HACCP and food safety.

You will also understand the processes and systems required for BRC accreditation.

Who Should Attend?

This Highfield Level 4 HACCP course is suitable for anyone responsible for the development of a food safety management system based on the Codex principles of HACCP, working in either Food Manufacturing or Catering industries. These may include Technical Managers, Catering Managers, Quality Managers, Auditors and Food Safety Consultants.

This qualification would also benefit those responsible for implementing, contributing or reviewing HACCP systems. 

Any businesses that currently have or are about to apply for BRC accreditation will significantly benefit from team members achieving this qualification.

It is also perfect for employees who have already achieved a Level 4 Award in Food Safety qualification; but who require more detailed knowledge of HACCP systems.

Why Is It Important?

Under the European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs every food manufacturing business must have a food safety management system based on the Codex HACCP principles.

You must adequately train employees that are responsible for the development and maintenance of your Food Safety Management System. Providing training will help you to ensure that everyone is competent to carry out their duties safely. It will also help reduce the risks involved in food preparation.

In addition, the BRC Global Standard for Food Safety has increasingly more detailed requirements for HACCP.

Key Topics

• Introduction to HACCP
  
• Benefits and limitations of HACCP
  
• HACCP and the law
  
• Food safety hazard identification
  
• Prerequisite programmes
  
• Management Commitment
  
• Terms of reference or scope
  
• HACCP and certification schemes
  
• Food safety culture
  
• The 12 Codex steps of HACCP
  
• Building an effective HACCP team
  
• Validation versus verification
  
• Auditing the HACCP system
  
• Documentation and record keeping
  
• Implementing and maintaining the HACCP plan
  
• When to review the HACCP plan

Assessment

Short written questions

Accreditation

Highfield

Related Courses & Content

• HACCP courses
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• NEBOSH courses
• CIEH courses
• CCNSG courses
• NVQ Health and Safety