The Level 3 Award in Understanding How to Develop a HACCP plan for the meat industry is specifically designed for those working within this industry.
Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.
This qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures.
Learners 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.
This qualification is regulated by Ofqual
Course Description: Level 3 Award in Understanding how to Develop a HACCP plan for the meat industry
The objective of the RSPH Level 3 Award in Understanding how to develop a HACCP plan for the Meat Industryis for learners to be able to develop and implement Hazard Analysis and Critical Control Point (HACCP) procedure sin a meat plant. HACCP is a well-established system of food safety management that all meat related businesses must implement and maintain.
This Level 3 qualification covers the importance of prerequisite programmes, HACCP-based food safety management procedures for the meat industry, the preliminary processes and development of the HACCP plan using Codex principles.This qualification enables the learner to develop a HACCP-based food safety management system that is appropriate for the meat industry.Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team within a meat plant and to supervise the operation of a HACCP-based system.
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