The Level 3 Award in Understanding How to Develop a HACCP plan is for those working in catering, manufacturing, logistics and meat 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/CCEA and Qualification Wales.
It is a legal requirement that those who are monitoring critical control points and/or are planning or managing a HACCP must receive formal HACCP training.
Legislation requires that food handlers are trained commensurate with their role and activities within the food business, with specific additional HACCP training for HACCP team members. Regulation EC No. 852/2004 on the hygiene of foodstuffs (Article 5) states that food business operators must implement a food safety management system based on the principles of Hazard Analysis and Critical Control Points.
Course Description: Level 3 Award in Understanding how to Develop a HACCP plan
The objective of the RSPH Level 3 Award in Understanding how to Develop a HACCP Plan is for learners to be able to develop and implement Hazard Analysis and Critical Control Point (HACCP) procedures.
HACCP is a well-established system of food safety management that all related businesses must adhere to. This Level 3 qualification covers the importance of prerequisite programmes, HACCP-based food safety management procedures, the preliminary processes and development of the HACCP plan using the 7 Codex principles.
The qualification is firmly based on National Occupational Standards.This qualification enables the learner to develop a HACCP-based food safety management system.Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the operation of a HACCP-based system in the work environment.Although designed primarily for employees of the food manufacturing industry, this qualification will also be of benefit to related industries.
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