Course location: Online, Zoom
When: Tuesday July 13th, 2-4pm
Trainer Nick Maher
Aim To support tutors in delivering the RSPH Level 2 Award in Understanding HACCP including for the meat industry.
*Please note this course will cover the essentials only and can be used as an introduction or refresher to delivering this qualification.
*Please note there is no membership discount for these sessions.
What you will learn
Learning objectives – as a result of this session, attendees will be able to:
- identify key outcomes that require coverage with candidates
- identify specific areas of content that are challenging for candidates
- produce formative assessments that enable learning checks
- prepare candidates for the summative assessment (RSPH examination)
- signpost relevant resources to candidates to enable them to find further information
- identify suitable Continued Professional Development (CPD) opportunities and resources for trainers
The session will reference the key content of the RSPH Level 2 Award in Understanding HACCP; this will include:
- Why HACCP was developed
- The importance of HACCP
- The meaning of terms used in the HACCP system
- Pre-requisite programmes needed to be in place before implementation of HACCP
- The process of developing a HACCP Plan based on Codex HACCP Principles
The RSPH Level 2 Award in Understanding HACCP is fundamentally designed for candidates wishing to develop an understanding of the HACCP principles and how they can effectively control food safety hazards through a series of logical, sequential steps. While the focus of the qualification is on HACCP theory, candidates will get most from their learning when they understand how this can be applied to their own industries, organisations and job roles.
This session will cover the importance of understanding candidate background to assist in course planning, adapting materials and maximising learning opportunities. It will identify topic areas that candidates often find challenging, such as the difference between control measures and monitoring procedures and the identification of critical control points. The formative assessment of candidates during their course and strategies for this will be shared, along with suggestions for activities that will embed learning.
The session will finish with signposting resources for tutors to develop appropriate course materials and update their CPD in food safety management and HACCP.