The public and the food industries' concerns over food safety have grown considerably over the last few years. Worldwide legislations reflect these pressures and require all food business operators to analyze their processes and to identify any step in their activities that may be critical to food safety and ensure that adequate safety procedures are in place. The latest regulation on the Hygiene of Foodstuffs requires persons responsible for the development and maintenance of HACCP systems must be adequately trained in the application of HACCP principles. The Intermediate HACCP course will be an ideal qualification for managers and supervisors in most high-risk or large food businesses and is a specific requirement, for hotels, chain restaurants, catering companies, food manufacturers...

The syllabus has been designed as a validating test for training, which conforms to the HACCP Training Standard. The aim of the training is to teach individuals the principles of HACCP and their application to food safety in order to improve the standards and compliance with legislative requirements within their own premises.

The course is designed for owners, managers, supervisors, food technologists, quality controllers, operation managers, production managers and HACCP team members within Manufacturing, processing, catering and retail food organizations. It is also appropriate for all who inspect or audit food premises.