REHIS Elementary Certificate in HACCP for Food Manufacturers


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.

Course code



Both Campus Sites


1 day



Entry Requirements

important information - All candidates must have completed an elementary food hygiene (level 2) 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


There is a 30 question multiple choice exam at the end of the course.

Additional funding information


Course Contact Details

If you’re unable to book or pay online, please call us on 01387 734199 or email us at and we can book your space.