HACCP Intermediate Certificate

Courses & Offers

Food Safety sector specific qualifications

1) Level 2 Food safety Award manufacturing & Catering (1 day)

2) Level 3 Supervising Food Safety manufacturing & Catering (3 days).

3) Level 4 Managing Food Safety manufacturing & Catering (5 days)
HACCP Courses
1) Foundation Certificate in HACCP Principles (1 day)

2) Intermediate Certificate in Applied HACCP Principles (3 days)

3) Advance Certificate in Applied HACCP Principles (5 days)
Health & Safety
1) Foundation certificate in Health and Safety in the Workplace (1 day)
EU Food Safety Legislation & Auditing courses
1) Introduction to EU Food Safety Legislation (1 day)

2) Compliance with EU Food Safety Legislation for Approved premises (1 day)

3) Compliance with EU Food Safety Legislation (premises do not require approval under EU food safety legislation) (2 days)

4) Auditing & Inspection of Approved food premises (1 day)
Non Approved Establishments
1) Audit & inspection of food premises (1 day)
January 1, 2007
30 days pre-payment (10%) discount We are pleased to offer a 10% discount on course registrations when:

You register 30 days or longer before the session start date

payment is made by cheque, debit or credit cards, and settled at the time of your registration online.

RIPH Intermediate Certificate in applied HACCP Principles

The outcomes of the RIPH Intermediate Certificate in Applied HACCP Principles reflect the principles set out in the World Health Organisation's document Codex Alimentarius Food Hygiene Basic Texts. Current legislation now requires all food businesses except primary producers to implement a documented food safety management system based on the principles of HACCP. The Intermediate Certificate in Applied HACCP Principles meets this need.

Course Duration	Three days
Who should Attend	Food Business supervisors, Managers, chefs, HACCP trainers/advisors
Course Cost	Course fee	Exam fee	Total (Inclusive VAT)
	£245	£35	£280

Topics Covered

The role of HACCP systems in food safety
Legal obligation of food business
The seven principles of HACCP
Carrying out hazard analysis and defining control measures
Identifying critical control points
Monitoring procedures
Verification of HACCP system
Implementation and management of HACCP system

Examination: - The examination consists of a two-hour paper with two sections:

Section A (Up to 20 multiple-choice questions - 40 marks)

Section B (6 short answer - 60 marks).

The overall pass mark is 50%. Candidates must gain a minimum of 50% of the marks for Section B to achieve a pass. Section A carries 40% and Section B carries 60% of the total marks.

Suggested Progression on completion - Advance (New Level 4) Food Safety courses

On successful completion certificates are issued by Royal Institute of Public Health