All personnel required to manage or perform internal or external HACCP audits.
To enable course members to effectively plan and perform HACCP audits against Codex Alimentarius principles.
The course is designed to be run in-company on a food manufacturing site. It is very practical and provides the opportunity for course members to perform practise audits on the company's HACCP system.
The course is not designed for those without prior experience of HACCP. Course members should have a reasonable working knowledge of HACCP and, preferably, have had formal training in HACCP systems. An appropriate level of training can be achieved by attending a nationally recognised course such as the Royal Society for Public Health level 2 course in "The Fundamentals of HACCP".Download pdf