REHIS Elementary Certificate in HACCP for Food Manufacturing @ SCQF Level 5

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Introduction

This qualification is appropriate for all persons employed within a food manufacturing type business who may need to have an understanding of HACCP.
However, although designed for food manufacturing, this course is also suitable for all food handlers – catering and retailling, to raise an awareness of food safety management systems based on HACCP principles.

https://rehis.com/wp-content/uploads/2018/09/EPH-Syllabus-1-April-2017_1.pdf

Course code

SHFM

Location

Dumfries and Stranraer Campus

Duration

1 day

Price

£155.00

Entry Requirements

important information – All candidates must have completed an elementary food hygiene SCQF Level 5 or equivalent prior to attending this course.

Course Content

Areas covered within the course are:

HACCP and Hazard Principles
Principles of HACCP and their use to control food hazards
Practical application of HACCP and Hazard Analysis Systems
HACCP and Legislation

Assessments

There is a 30 question multiple choice exam at the end of the course and the pass mark is 18/30

Progression

REHIS Intermediate Food Hygiene | Dumfries & Galloway College (dumgal.ac.uk)

Course Contact Details

If you would like more information or to reserve a place on a course, please get in touch.

Telephone: 01387 734199
E-mail:shortcourses@dumgal.ac.uk

Booking Terms & Conditions | Dumfries & Galloway College (dumgal.ac.uk)

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