HACCP Level 4

HACCP for Management course is aimed at learners who are working at a management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team. The qualification would also be useful for trainers, auditors, enforcers and other food safety professionals.

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Course Content

These include understanding the importance of Codex based HACCP food safety management procedures, how to manage, develop and evaluate them.

COURSE INTRODUCTION
Objectives, Activities, Teamwork, Administration, Learner introductions, Ice-breaker activity
SESSION ONE	INTRODUCTION TO HACCP AND ITS HISTORY
	To provide an overview of HACCP and explain the history of HACCP
SESSION TWO	FOOD HAZARDS AND THE DANGERS OF CONTAMINATION
	To explain what food hazards and the dangers of food hazards are. To explain the causes of food hazards
ACTIVITY ONE	IDENTIFYING CONTROL MEASURES FOR FOOD HAZARDS
	Feedback
SESSION THREE	PREPARING FOR HACCP
	To give an overview of good hygiene practices pre-requisites, the control measures, monitoring and verification. To explain the five preparatory stages of HACCP
ACTIVITY TWO	IDENTIFYING CONTROL MEASURES, MONITORING AND VERIFICATION FOR PRE-REQUISITE PROGRAMMES
	Feedback
SESSION FOUR	IMPLEMENTING HACCP PRINCIPLES
	To explain the seven HACCP Principles and how to implement them
ACTIVITY THREE	CONDUCTING FOOD SAFETY AUDIT/ISO 22000 AUDITING TECHNIQUES
	Feedback/ QA session
CLOSING REMARKS/ASSESSMENT

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Assessment method

This qualification is assessed by a written examination.

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Related Courses

• HACCP Level 2 Training Course
• HACCP Level 3 Training Course
• HACCP Certification (Foundation Course)
• HACCP Food Safety Training ( HACCP Certification )
• FSSC 22000 Internal Auditor Training

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