Highfield Level 2 Award in HACCP for Manuafacturing (RQF)
- HOME
- citizenAID
- DIGITAL, IT & FUNCTIONAL SKILLS
- EDUCATION
- FIRST AID
- FOOD SAFETY AND NUTRITION
- HEALTH AND SAFETY
- HEALTH AND SOCIAL CARE
- MENTAL HEALTH AND WELLBEING
- NEURODEVELEPMENTAL DISORDERS & DISABILITIES
- RESOURCES
- ABOUT US
- CPD ACCREDITED COURSES
- DIGITAL SKILLS @ SKILLUP!
- DISABILITIES @ SKILLUP!
- FIRST AID @ SKILLUP!
- FOOD SAFETY @ SKILLUP!
- HEALTH AND SAFETY @ SKILLUP!
- MENTAL HEALTH AND WELLBEING @ SKILLUP!
- BIPOLAR DISORDER
- EATING DISORDERS
- FIVE STEPS TO MENTAL WELLBEING
- MENTAL HEATLH FIRST AID ANNUAL REFRESHER
- NUTRITION AND WELLBEING
- PSYCHOSIS
- PTSD and c-PTSD
- RESILIENCE BUILDING - ADULTS
- RESILIENCE BUILDING - CHILDREN
- https://pochattraining.co.uk/cpd-course/self-harm/
- STRESS BUCKET
- STRESS MANAGEMENT
- STRESS MANAGEMENT STANDARDS
- STRESS-REDUCTION EXERCISES
- NUTRITION @ SKILLUP!
- SAFEGUARDING @ SKILLUP!
- OFQUAL REGULATED COURSES
- citizenAID
- FIRST AID
- ACTIVITY FIRST AID
- ADULT BLS & AED
- ADULT BLS + MANAGEMENT OF ANAPHYLAXIS IN CLINICAL PRACTICE
- ADULT BLS, AED + MANAGEMENT OF ANAPHYLAXIS
- ADULT BLS IN CLINICAL PRACTICE
- BLS, AED + MANAGMENT OF ANAPHYLAXIS FOR ADULTS, CHILDREN AND INFANTS
- BLS & AED FOR ADULTS, CHILDREN AND INFANTS
- EMERGENCY FIRST AID AT WORK
- FIRST AID AT WORK
- FIRST AID AT WORK ANNUAL REFRESHER
- FIRST AID AT WORK REQUALIFYING COURSE
- EMERGENCY PAEDIATRIC FIRST AID
- PAEDIATRIC FIRST AID
- PAEDIATRIC FIRST AID ANNUAL REFRESHER
- FIRST AID FOR STUDENTS
- BLS + MANAGEMENT OF ANAPHYLAXIS FOR ADULTS, CHILDREN & INFANTS
- FOOD SAFETY & NUTRITION
- BLS FOR ADULTS, CHILDREN & INFANTS IN CLINICAL PRACTICE
- FOOD ALLERGEN AWARENESS AND CONTROL IN CATERING
- FOOD ALLERGEN AWARENESS
- FOOD SAFETY FOR RETAIL LEVEL 1
- FOOD SAFETY FOR MANUFACTURING LEVEL 1
- FOOD SAFETY IN CATERING LEVEL 1
- FOOD SAFETY FOR RETAIL LEVEL 2
- FOOD SAFETY FOR MANUFACTURING LEVEL 2
- FOOD SAFETY IN CATERING LEVEL 2
- FOOD SAFETY (REFRESHER) LEVEL 2
- HACCP FOR CATERING LEVEL 2
- HACCP FRO MANUFACTURING LEVEL 2
- HEALTHY FOODS AND SPECIAL DIETS
- HEALTH AND SAFETY
- FIRE SAFETY LEVEL 1
- FIRE SAFETY LEVEL 2
- HEALTH AND SAFETY IN THE WORKPLACE LEVEL 1
- HEALTH AND SAFETY IN THE WORKPLACE LEVEL 2
- HEALTH AND SAFETY WITHIN A CONSTRUCTION ENVIRONMENT
- PRINCIPLES OF COSHH
- PRINCIPLES OF MANUAL HANDLING
- PRINCIPLES OF RISK ASSESSMENT
- HEALTH AND SAFETY IN HEALTH AND SOCIAL CARE
- WORKING AT HEIGHT
- SAFE MOVING AND HANDLING
- HEALTH AND SOCIAL CARE
- MENTAL HEALTH AND WELLBEING
- HEALTH AND WELLBEING
- HEALTHY FOODS AND SPECIAL DIETS
- MENTAL HEALTH AND WELLBEING
- MENTAL HEALTH FIRST AID LEVEL 1
- MENTAL HEALTH FIRST AID LEVEL 2
- MENTAL HEALTH FIRST AID LEVEL 3
- MENTAL HEALTH FIRST AID REQUALIFYING COURSE
- MENTAL HEALTH REQUALIFYING COURSE
- YOUTH MENTAL HEALTH FIRST AID
- INTRODUCTION TO MENTAL HEALTH AND WELLBEING
- SKILL UP - DEVELOP AND GROW!
Food Safety Training Courses
HACCP For Food Manufacturing
Physical and Virtual Classroom £115.00 pp
-
Full day course
-
This course gives learners the knowledge and understanding of HACCP regulations
-
Shows learners how to implement these in their manufacturing environment
- Highfield Level 2 Award In HACCP For Food Manufacturing (RQF)
Click 'Book' below to choose your date and book, or to request this course to be run for your own people
Course Contents
- The procedures required to develop Food Safety Management systems based on HACCP principles
- - The role of the food handler in implementing a Food Safety Management System based on HACCP principles
- - The need for prerequisite programmes
- - Common prerequisite programmes
- - Steps required to develop HACCP based food safety systems
- How to develop Food Safety Management systems based on HACCP principles
- - The purpose of hazard analysis
- - The importance of, and methods which can be used to determine, specific controls at steps in the process
- - The importance of identifying critical (safe) limits
- - The importance of monitoring controls
- - Ways of monitoring control points/critical control points
- - The purpose of taking appropriate corrective action at critical control points
- - The importance of verification and review of the HACCP process
- - Documentation and records needed to support HACCP
Benefits of this course:
- This course is for those working in a food manufacturing environment
- This qualification is intended for both those who are already working in food manufacturing and those who are preparing to work in the industry
- This course will give an introduction to HACCP
- It will support those who are, or will be part of, a HACCP (hazard analysis and critical control points) team within a manufacturing environment
Our Reviews
"Informative and very enjoyable!"
Accredited, Ofqual regulated qualification
Our HACCP for Food Manufacturing training course is a nationally recognised, Ofqual regulated qualifications accredited by Highfields Qualifications.
This means that you can be rest assured that your HACCP for Food Manufacturing Certificate provides information for best practice and goes a long way toward ensuring that food produced is as safe as possible.
The Ofqual Register number for this course is 603/2196/9