HABC Level 3 Award in HACCP Training (Hazard Analysis & Critical Control Points)
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COURSE INTRODUCTION
The qualification is suitable for those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study. The qualification is intended predominantly for learners already working in manufacturing, with a sound knowledge of food safety hazards and controls. It covers the importance of a business having HACCP-based food safety management procedures in place, the processes involved such as prerequisites, process flow diagrams and determining critical control points, as well as how to draw all this information together in order to develop and implement HACCP-based food safety management procedures in a business.
COURSE TOPICS
- Hazards
- Prerequisite programs
- Legal requirements & HACCP principles
- Preparing for the implementation of HACCP
- Flow diagrams
- Hazard analysis
- Control measures
- Critical control points
- Critical limits, target levels and tolerances
- Monitoring
- Corrective action
- Verification
- Documentation
COURSE BENEFITS
The Level 3 Award in HACCP for Food Manufacturing is aimed at those responsible for assisting in the development and maintenance of the HACCP systems. Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the manufacturing and other related industries, for example, those involved with the distribution and storage.
The awarding body Highfield issue all certificates via PDF format. This will be emailed to the course booking contact on successful completion of the course, once recieved from Highfield.
ASSESSMENT METHOD
Multiple Choice Examination
QUALIFICATION EXPIRY
Lifelong
