RSPH Level 3 Award in HACCP for Food Manufacturing 19th and 20th July at Linlithgow Rugby Club

 

Level 3 HACCP

This qualification is primarily aimed at supervisors/ managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.

Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place. This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures

Outsource Solution place a particular emphasis on workshop activities to establish a robust understanding of the HACCP implementation process.

Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

This programme is delivered over two days and assessment is by a 90 minute examination consisting of 45 multiple-choice questions.

Syllabus: Level 3 Award in HACCP for Food Manufacturing The reading list is available in the syllabus document. Factsheet: Level 3 Award in HACCP for food manufacturing Level 3 Award in HACCP Specimen paper 2009 Answer Key for Level 3 Award in HACCP Specimen Paper 2009

Internal Auditing

Syllabus

Background of the BRC Global Standard – Issue 6

BRC Scope

Objectives of Internal auditing Systems / Compliance / Investigative Auditing

Validation / Verification

Appropriately trained Auditors

Scope of the Internal Audit

Audit Schedule and Risk Assessment

Internal Audits and HACCP

Auditor Skills

The audit trial.

Recording audit information.

Audit Report Writing

Corrective and Preventative Action

Management Review and Continuous Improvement

Course Outcomes ü       Proficiency in undertaking and documenting internal audits. ü       Fulfilling the Fundamental Clause of Internal Auditing of the BRC Global Standard. ü       Effective verification of Quality Management System. ü       Promotes Continual Improvement. ü       Facilitates Effective Management Review. ü       Reduces Customer Complaints. ü       Facilitates good resource management in the Technical Function.