{"id":280,"date":"2014-08-01T15:18:10","date_gmt":"2014-08-01T14:18:10","guid":{"rendered":"https:\/\/reaseheathfoodcentre.com\/newfoodsite2014\/?p=280"},"modified":"2014-11-21T17:48:02","modified_gmt":"2014-11-21T17:48:02","slug":"level-4-haccp","status":"publish","type":"post","link":"https:\/\/reaseheathfoodcentre.com\/level-4-haccp\/","title":{"rendered":"Level 4 HACCP"},"content":{"rendered":"<p><strong>Food Manufacturing (Accredited)<\/strong><\/p>\n<h4>COURSE DATES<\/h4>\n<p>To be announced.<\/p>\n<h4>COURSE AIMS<\/h4>\n<p>To develop the requisite knowledge and practical skills to develop a HACCP plan in their workplace.<\/p>\n<h4>COURSE OBJECTIVES<\/h4>\n<p>To enable course participants to:<\/p>\n<ul>\n<li>State the importance of HACCP- based food safety management systems<\/li>\n<li>Explain the management and implementation of HACCP -based procedures<\/li>\n<li>Outline the development of the HACCP- based procedures<\/li>\n<li>Evaluate HACCP -based procedures.<\/li>\n<\/ul>\n<h4>WHO IS THE COURSE FOR?<\/h4>\n<p>Designed for owners and managers working in the food manufacturing industry. Those responsible for food management systems in industry.<\/p>\n<h4>PRE-REQUISITE<\/h4>\n<p>Level 4 Food Safety Award, or significant experience in working with detailed HACCP plans within a real working environment.<\/p>\n<h4>DURATION\/FORMAT<\/h4>\n<p>7 day course with an examination.<\/p>\n<h4>COURSE CONTENT<\/h4>\n<ul>\n<li>Introduction to HACCP<\/li>\n<li>7 Principles of HACCP<\/li>\n<li>12 Steps to implementation<\/li>\n<li>Identification of CCP\u2019s<\/li>\n<li>Establishing control limits and tolerances<\/li>\n<li>Monitoring<\/li>\n<li>Corrective actions<\/li>\n<li>Documentation<\/li>\n<li>Verification of HACCP<\/li>\n<li>Review<\/li>\n<li>Examination<\/li>\n<\/ul>\n<h4>HEALTH, SAFETY AND QUALITY<\/h4>\n<p>Health, safety and quality issues will be addressed throughout the course content at the appropriate times.<\/p>\n<h4>PROGRESSION<\/h4>\n<p>HND foundation Degree.<\/p>\n<h4>COURSE COST<\/h4>\n<p><strong>For more information, and details of cost, call Julie Bent on 01270 613191 or email: <a href=\"mailto:julieb@reaseheath.ac.uk\">julieb@reaseheath.ac.uk<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dates available on request<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-280","post","type-post","status-publish","format-standard","hentry","category-food-safety"],"_links":{"self":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/280","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/comments?post=280"}],"version-history":[{"count":4,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/280\/revisions"}],"predecessor-version":[{"id":852,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/posts\/280\/revisions\/852"}],"wp:attachment":[{"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/media?parent=280"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/categories?post=280"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/reaseheathfoodcentre.com\/wp-json\/wp\/v2\/tags?post=280"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}