Course overview
The objective of the RSPH Level 4 Award in Managing the HACCP System for the
Meat Industry is to develop an understanding of the management of a HACCP-based
food safety management system for meat establishments. Holders of this qualification
will have the appropriate knowledge and understanding to lead a HACCP team and to
manage the implementation of a HACCP-based system in meat establishments.
The qualification is aimed at supervisors, managers and HACCP team leaders working
within a meat establishment.
This Level 4 qualification covers management of the development, validation,
implementation, verification, review and maintenance of a HACCP based food safety
management system using the Codex principles that are appropriate to a meat
establishment.
Further information can be found here
If you have any queiries relating to this course please contact Martin Anderson
manderson@harper-adams.ac.uk
To book your place please email scco@harper-adams.ac.uk
Location
