RSPH Level 4 Award in Managing the HACCP System

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Course Overview

What is this course

In the field of food safety, maintaining robust and effective control systems is critical to ensuring that food products are safe for consumption. The RSPH Level 4 Award in Managing the HACCP System is a highly regarded qualification designed for professionals who are responsible for overseeing Hazard Analysis and Critical Control Points (HACCP) systems and ensuring compliance with food safety regulations. It is particularly suited to those in managerial or supervisory roles within food production, processing, and related industries.

This advanced qualification focuses on both the strategic and operational management of HACCP systems. It provides a thorough understanding of HACCP as a systematic approach to identifying, evaluating, and controlling food safety hazards at every stage of the production process. The course is specifically designed for individuals tasked with implementing, managing, reviewing, and auditing HACCP systems, enabling them to maintain effective food safety management frameworks within their organisations.

By delivering advanced knowledge and practical skills, the RSPH Level 4 Award in Managing the HACCP System equips professionals to uphold high food safety standards and protect public health. Whether you are seeking to advance your career in food safety management or strengthen regulatory compliance within your organisation, this qualification provides the expertise needed to lead and manage HACCP systems with confidence and authority.

Prerequisites

Course Entry Requirements

Applicants for the RSPH Level 4 Award in Managing the HACCP System should meet the following entry criteria to ensure they have the foundational knowledge and practical background required for this advanced qualification:

  • Applicants should be 16 years or older at the time of enrollment.
  • A Level 3 qualification in food safety, health and safety, or a related discipline is recommended.
  • Relevant work experience in food production, catering, manufacturing, or food safety management is desirable, particularly in roles involving HACCP responsibilities.
  • Sufficient ability to read, write, and understand English to complete written assignments and workplace-based assessments.

Course Content

Detailed Curriculum Structure

RSPH Level 4 Award in Managing the HACCP System is one week training program consist of 33 Hours GLH (Guided Learning Hours) and 45 Hours TQT (Total Qualification Time).

  • Understand the importance of HACCP based food safety management systems
  • Understand the preliminary processes of HACCP based procedures
  • Understand the Role of the HACCP Team Leader
  • Know how HACCP based procedures are developed
  • Know how HACCP based procedures are implemented and evaluated

Upon successful completion of the RSPH Level 4 Award in Managing the HACCP System, learners will achieve a range of advanced competencies and skills crucial for effective management of food safety systems. The key learning outcomes are as follows:

  1. Advanced Understanding of HACCP Principles:
    • Demonstrate an in-depth knowledge of the principles of Hazard Analysis and Critical Control Points (HACCP) and their application in food safety management.
    • Analyze and interpret HACCP principles to develop and implement robust food safety systems tailored to specific operational contexts.
  2. Development and Implementation of HACCP Plans:
    • Design and develop comprehensive HACCP plans that address identified hazards and control points within food production and handling processes.
    • Implement and manage these plans effectively, ensuring they meet regulatory requirements and industry best practices.
  3. Conducting Effective Risk Assessments:
    • Perform detailed risk assessments to identify potential hazards and evaluate their significance in the food production process.
    • Develop and apply risk management strategies to mitigate identified risks and ensure food safety.
  4. Management of Critical Control Points (CCPs):
    • Identify and monitor critical control points (CCPs) within the food production process.
    • Establish and manage critical limits, and implement control measures to ensure CCPs are effectively controlled to prevent food safety issues.
  5. Auditing and Compliance Monitoring:
    • Conduct internal audits of HACCP systems to assess their effectiveness and compliance with regulatory requirements.
    • Develop and implement procedures for monitoring compliance and addressing non-conformities within the HACCP system.
  6. Corrective Actions and Continuous Improvement:
    • Identify deviations and non-conformities within the HACCP system, and develop and implement appropriate corrective actions.
    • Promote continuous improvement by analyzing performance data, reviewing HACCP plans, and updating them as necessary to enhance food safety.
  7. Leadership and Training:
    • Demonstrate leadership skills in managing HACCP teams, including setting objectives, providing guidance, and fostering a culture of food safety.
    • Develop and deliver training programs to educate staff on HACCP principles, procedures, and best practices.
  8. Regulatory Knowledge and Application:
    • Understand and apply relevant food safety regulations and standards related to HACCP.
    • Ensure that HACCP systems comply with local and international food safety legislation and industry requirements.

By achieving these learning outcomes, participants will be well-equipped to oversee and manage HACCP systems effectively, ensuring the highest standards of food safety and regulatory compliance within their organizations.

Course Features

4-12 Months

5 Mandatory Units

Online Learning

Assessment Based

Get in Touch

+44 2035 764371

+44 7441 396751

info@inspirecollege.co.uk

www.inspirecollege.co.uk

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