RSPH Level 4 Award in Managing the HACCP System for the Meat Industry

What is the Level 4 Award in Managing the HACCP System for the Meat Industry?

The RSPH Level 4 Award in Managing the HACCP System for the Meat Industry covers advanced principles of Hazard Analysis and Critical Control Points (HACCP) specific to the meat industry. This qualification equips managers with the appropriate knowledge and understanding to lead a HACCP team and to manage the implementation of a HACCP-based system in meat establishments.
Most food safety issues in the meat industry can be attributed to improper handling and lack of effective control measures.

This accredited qualification is designed to help you manage food safety risks through comprehensive understanding and application of HACCP principles.

This qualification is regulated by Ofqual.

Who is this qualification for?

This qualification is valuable for anyone in a managerial or supervisory role within the meat industry, including quality assurance personnel and food safety auditors.

Key skills

By completing this qualification, you will come away with practical, actionable understanding of the advanced principles of HACCP, including:

Understanding the importance of HACCP based food safety management systems in meat establishments
Understanding the preliminary processes of HACCP based procedures in meat establishments
Understanding the role of the HACCP team leader in a meat establishment
How HACCP based procedures are developed for a meat establishment
How HACCP based procedures are implemented and evaluated in a meat establishment

For full details, read the course specification below.