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REHIS Intermediate HACCP Practices

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Course Programme

Introduction to HACCP

How training underpins HACCP systems

Principles of HACCP & their use to control food hazards

HACCP and legislation

Practical application of HACCP

Exam technique

Is It For Me?

The common sense approach to assuring food safety, embodied in the principles of HACCP, is explained with the use of case study material. SAC’s REHIS registered trainers will provide tips on the practical approach to developing HACCP–based systems.

Course Details

Location of Course

John Niven Building, SAC, Auchincruive, Ayr, KA6 5HW

Date of Course

Length of Course

This is a three-day course, inclusive of a 2 hour written exam.

29, 30 November & 1 December 2011 (9.30am – 4.30pm each day)

SAC Facilities

At the end of this course delegates should be equipped to develop and manage there-after a documented HACCP plan

Course Costs

£325 (VAT exempt) per candidate. This includes all tuition, REHIS fees, HACCP handbook and all catering.

Contacts

Course Contact

Mr Iain McGregor
Team Leader
SAC (Scottish Agricultural College) Work SAC, Riverside Campus, University Avenue,
Ayr
KA8 0SX
TelWork 01292 886190
Fax 01292 886199

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Applying for REHIS Intermediate HACCP Practices

This course can be applied for using the Enquiry Form