Food Hygiene and Health & Safety Specialists

improving standards in safety and food hygiene

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Level 3 Award in HACCP for Food Manufacturing

The Level 3 Award in HACCP for Manufacturing qualification further expands on the fundamentals of the Level 2 Award. Regulation (EC) No 852/2004 requires that 'those responsible for the development and maintenance of the HACCP principles have received adequate training in the application of the HACCP principles'. In order for employees to competently and confidently deal with this requirement, a thorough understanding of Codex HACCP principles is needed.

Who should attend?

Managers and supervisors of all food manufacturing businesses responsible for the development of a food safety management system based on the Codex principles of HACCP.

Learning outcomes

Those achieving this qualification will understand how the 12 Codex steps to HACCP contribute to safe food production.

  • Understand the importance of HACCP based food safety management procedures
  • Appreciate the need for food businesses to take a proactive approach to analysing potential food hazards
  • Identify the preliminary processes for HACCP-based procedures
  • Develop a HACCP-based procedure
  • Understand how critical control points can be monitored and the actions that must be carried out
  • Understand the need for accurate documentation and record keeping
  • Acquire the practical skills to implement a HACCP plan in a food manufacturing setting
  • Understand national and European regulations
Course Content:

The qualification covers the following topics:

  • The HACCP process and its role within food manufacturing
  • How to develop, monitor and evaluate HACCP-based systems
  • Qualification information
Course Duration:

2 days

Candidates must be prepared to undertake assignments in their own time, which will form part of the course assessment.

Assessment Method:

Either a 2 hour, 60 question multi-choice question paper or by an assignment that requires the development of a HACCP plan.

Pass mark - 40/60 questions, Credit pass - 50/60.

Entry Requirements:

Candidates should have a broad understanding of food safety issues. Candidates should have completed the Level 2 Award in Food Safety in Catering, or similar

Delivery Method:

By use of exercises, handouts and group work etc in an informal setting, either on your premises or in our training room. Each student receives a copy of the textbook and handouts. Our courses are conducted in English, but a range of foreign language papers and work books are available for candidates who would find it easier.

Ofqual Accredited:

Yes - 500/6661/4

Course Evaluation:

At the end of the course, as part of our quality monitoring procedures and to contribute to the on-going development and improvement of the programme, all delegates will be asked to complete a course evaluation.

Qualification:

Chartered Institute of Environmental Health or H.A.B.C. Level 3 Award in HACCP for Food Manufacturing

Suggested progression on completion:

Level 3 Award in Food Safety Supervision for Manufacturing

Fees:

Details are available on application. They include the fee payable to the awarding body to cover course registration and examination fee.

How do you book this course?

This course is usually run in-house. Contact us for further details

See Courses Dates for upcoming public courses.

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