Suitability: For people working at management and supervisory level and who are responsible to establish, implement and supervise daily safe food processing and manufacturing. It is also suitable for people who would like to broaden their current knowledge about safe food production methods

Validity of Certificate: 3 years

Course Duration: 12 hours

Course Assessment: At the end of the Intermediate Hazard Analysis Critical Control Points (HACCP) course, participants are assessed by a real life scenario case study and a multiple choice assessment sheet to assess understanding of main topics and any weaknesses are addressed to by the tutor

Certification: Upon successfully completing the Intermediate Hazard Analysis Critical Control Points (HACCP) course, each participant will be issued with a certificate of competence St Bernard’s Safety Training Centre is qualified from the Royal Society of Public Health in Hazard Analysis Critical Control Points (HACCP)