HACCP – intermediate (level 3)

Dates

12-13 November 2024

29-30 January 2025

10%

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Prices

Members - £799 + VAT
Non-members - £999 + VAT

From 2025

Members - £840 + VAT
Non-members - £1090 + VAT

Includes examination fee and a copy of Campden BRI's Guideline No.42, HACCP A Practical Guide (2009, fifth edition)

Venue

Campden BRI, Chipping Campden

Delegate feedback (2024)

Good speed, tutor led discussions effectively.
Tutor was very knowledgeable and was able to explain with examples to avoid confusions over definitions.
Both tutors were great, clearly experts in the field with industry knowledge to bring in real life examples.
Tutors were brilliant, kept everyone interested!
Very successful course, tutors were clear communicators and helpful.
Very successful tutors, good knowledge and well presented.
Useful examples of real life scenarious given.

Find out more about the HACCP team

Listen to a tutor talk about the course

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Benefits of attending

This course is designed to give Food Safety team members a good understanding of the concept, principles and terminology of Food Safety Management including HACCP and the role and importance of prerequisite programmes. This is achieved through tutor presentations, short exercises and a case study. A previous knowledge of at least basic food safety is desirable.

Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP (RSPH Level 3 Award in Understanding how to develop a HACCP Plan).

Training Course content

HACCP background, Codex principles, application, benefits
Role of prerequisite programmes in food safety management
Food safety hazard identification
Case study exercise
Optional Intermediate Level (3) examination (RSPH Level 3 Award in Understanding how to develop a HACCP Plan).

Learning outcomes

At the end of the course, based upon a given scenario, delegates will be able to:

Correctly explain the legal requirements for HACCP.
Understand the role of prerequisite programs (PRPs) in supporting an effective HACCP system.
Draw an accurate process flow diagram.
Systematically identify biological, chemical, and physical hazards that could affect food safety.
Correctly explain the Codex HACCP terminology.
Apply the concepts learned to contribute effectively as a member of the HACCP team within the organization.

This course can be customised and is available in house - please contact training@campdenbri.co.uk for more information.

Event Director - Mair James