Knowledge for a sustainable world

Authors: Linda Nicolaides

Students studying the MSc Food Safety and Quality Management (FSQM) programme at NRI must understand the principles and practical application of Hazard Analysis and Critical Control Point (HACCP), a food safety management system used globally by governments and the food chain.

During the FSQM course students are taught the principles of HACCP and learn how to apply them and develop plans for HACCP on a range of raw materials and food products.

As part of the programme of study, FSQM students sit the Royal Society for Public Health's (RSPH) Level 3 award of applied HACCP principles in food manufacture to receive a RSPH certificate that will enhance their employability and benefit their future careers.

In October this year a total of 23 students took the examination and passed, with 11 students receiving a distinction.

The Natural Resources Institute is a recognised training and examination centre by the RSPH and offers the full spectrum of courses in Hygiene and HACCP to students and local food businesses.