Level 3 Award in HACCP for Food Manufacturing

Overview: This course is essential for all employees working in a monitoring role in a manufacturing environment. It covers the analysis and control of hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of a finished product. Successful candidates will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment.

  • Importance of Hazard Analysis Critical Control Point (HACCP)-based food safety management procedures
  • Preliminary processes for HACCP-based procedures
  • Development of these procedures
  • Monitoring of critical control points and corrective actions
  • Evaluation of the procedures
Assessment: The course is assessed by a multiple choice question paper at the end of the course. The pass mark is 40 out of 60.

Duration: 3 day programme

Please note: A reasonable level of writing and comprehension ability is necessary to be successful in the written examination.