Level 3 Award in HACCP for Manufacturing / Catering

This Level 3 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.

Who should attend?

This qualification is primarily aimed at senior supervisors and managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail.

Course Outcomes

• Understanding the importance of HACCP-based food safety management procedures
• Understanding how to manage the implementation of HACCP-based food safety management procedures
• Understanding how to develop and evaluate HACCP-based food safety management procedures

This Program Includes:

• Introduction
• Background to HACCP
• HACCP International trade and legislation
• Prerequisites programmes
• Planning the HACCP project
• The HACCP team
• Applying the principles in practice
• Hazard analysis
• Critical control points
• Critical limits
• Monitoring
• Corrective action
• Validation
• Implementation
• Verification
• Maintenance
• Revision