This course is aimed at learners who are working at a management level in a catering or manufacturing business, quality assurance staff or members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place
Entry requirements
It is advised that learners already hold a Level 3 in Food Safety or equivalent is advised that learners already hold a Level 4 Food Safety qualification and/or a Level 3 HACCP qualification before undertaking this course. Pre-coursework in consultation with Train2Train may be required to ensure the initial level of knowledge of microbiology and other food safety matters is sufficient to undertake a Level 4 HACCP course
