Syllabi for RSPH food safety & haccp training
courses.
Level 2 focuses on the importance of hygiene, the food handler’s legal responsibilities and their role in monitoring food safety procedures, and how to store, prepare, cook, hold and serve food safely.
Level 3 includes compliance with food safety regulation, implementation of food safety management procedures, controlling hazards and supervising good practice in the work place.
Level 4 develops knowledge in managing the legal and operational aspects of the business, establishing and evaluating food safety management procedures, establishing effective action plans and allocating responsibility in food safety matters.
The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses but do not require the pre-registration of candidates.
Level 2 focuses on the importance of hygiene, the food handler’s legal responsibilities and their role in monitoring food safety procedures, and how to store, prepare, cook, hold and serve food safely.
Level 3 includes compliance with food safety regulation, implementation of food safety management procedures, controlling hazards and supervising good practice in the work place.
Level 4 develops knowledge in managing the legal and operational aspects of the business, establishing and evaluating food safety management procedures, establishing effective action plans and allocating responsibility in food safety matters.
The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses but do not require the pre-registration of candidates.
RSPH Fundementals of Haccp
RSPH Fundementals of Food Hygiene
RSPH Level 2 Award in Food Safety in Catering
RSPH Level 3 Supervising Food Safety in Catering
RSPH Level 4 Award in Managing Food Safety in
Catering
RSPH Level 3 Award in HACCP for Food Manufacturing
(Also applicable to catering)
RSPH Level 4 Award in HACCP for Food Manufacturing
(Also applicable to catering)