Level 4 Award in Managing the HACCP System for the Meat Industry

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