HACCP Level 3

Awarding body: RSPH/HABC

Aimed at: 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.

Course description: Hazard Analysis Critical Control Point (HACCP) is a systematic, preventive approach to food safety. In order for a HACCP system to work effectively, it is essential that all staff are aware not only of the safety procedures, controls and monitoring that must be followed but also why they are necessary.

Staff may be involved with all, or part, of the process within a food business. Whichever aspect of the process they are responsible for, be it checking deliveries, product preparation, monitoring critical control points or coordinating the dispatch procedure, all staff need to be aware of the importance of their work activities in relation to the food safety of the final product. Once employees are aware of the importance of their contributions to the HACCP system, they will feel more involved with the business and this in turn will improve productivity

Subjects covered:

• how to identify, control and monitor significant hazards at points which are critical  to food safety
• the appropriate corrective action to take when critical limits are breached
• the type of documentation and records required
• an understanding of the need to review the HACCP system at appropriate times

Accreditation: £35

Assessment: 60 multiple choice questions

Course duration: 2 days

Entry requirements: Level 3 Food Safety or equivalent, or Level 2 HACCP

Ofqual accredited : Yes