Level 3 HACCP
This qualification is primarily aimed at supervisors/ managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.
Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.
This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures
Outsource Solution place a particular emphasis on workshop activities to establish a robust understanding of the HACCP implementation process.
Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.
This programme is delivered over two days and assessment is by a 90 minute examination consisting of 45 multiple-choice questions.
Background of the BRC Global Standard – Issue 6
Objectives of Internal auditing
Systems / Compliance / Investigative Auditing
Validation / Verification
Appropriately trained Auditors
Scope of the Internal Audit
Audit Schedule and Risk Assessment
Internal Audits and HACCP
The audit trial.
Recording audit information.
Audit Report Writing
Corrective and Preventative Action
Management Review and Continuous Improvement
ü Proficiency in undertaking and documenting internal audits.
ü Fulfilling the Fundamental Clause of Internal Auditing of the BRC Global Standard.
ü Effective verification of Quality Management System.
ü Promotes Continual Improvement.
ü Facilitates Effective Management Review.
ü Reduces Customer Complaints.
ü Facilitates good resource management in the Technical Function.
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