LEVEL 4 : HACCP MANAGEMENT FOR FOOD MANUFACTURING

LEVEL 4 : AWARD IN HACCP MANAGEMENT FOR FOOD MANUFACTURING

Purpose

To ensure the senior management / food safety team leader engaged in HACCP development and implementation in food manufacturing companies have adequate in-depth knowledge in food safety management system. This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be benefit to those working in catering and retail. This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.

Who can attend

A small group of senior staffs and those who are Quality control Managers, Hygiene Officers/managers, in food manufacturing companies.

L-4 HACCP Manufacturing

Training Approach

  • The Advance HACCP training is a computer based Power Point presentation with set in videos.
  • It is  5 days training with 40 hours duration; which includes two coffee breaks (5 minutes), a lunch break (30 minutes) in each day.
  • The examination will be conducted within one month after finishing the training.
  • The maximum number of attendees should not exceed 15 nos. in each session.
  • Candidates must have a valid id card.

Training Tools

  • Laptop
  • Projector
  • White Screen
  • Flip Charts
  • Training handout & Exercises
  • Classroom discussion
  • Question paper
  • Medium:  English

Evaluation and certification

The answer sheet will be handed over to the HABC awarding body for evaluation and those people who obtain minimum 60% score will get the certificate attested from Dubai Municipality or from international awarding body.

  1. International awarding body HABC UK certification
  2. Dubai Municipality Food Safety Department.

Course Curriculum

  • DAY 1- Introduction to course and HACCP
  • DAY 2- Critical limits–corrective action
  • DAY 3- HACCP implementation
  • DAY 4- Verification case study
  • DAY 5- Revision and exam preparation

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