Level 3 Award in Supervising HACCP for Catering.

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, e.g. 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 feel more involved with the business and this in turn improves productivity. The HABC Level 3 Awards will allow employees to achieve this level of awareness.

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This qualification further expands on the fundamentals of the Level 2 Award in HACCP for Catering. It is suitable for supervisors, managers, chefs, trainers and HACCP team members employed within a catering environment.

Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP system have received adequate training in the application of the HACCP principles’.

This qualification will provide candidates with the knowledge to develop, implement and maintain a food safety management system based on Codex HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.

It is recommended that candidates have completed a Level 3 Award in Food Safety, or the equivalent, before attending this course.

This qualification is achieved by taking a 2 day course and assessed through a 2 hour, 60 question multiple choice examination. Learners must achieve 40 correct answers in order to pass, and they will receive a merit if a mark of 50 is achieved.

Open courses are inclusive of tuition, examination fees and a course handbook. Free follow up support will also be available from your tutor.

There are no prerequisites for this qualification, although learners should have a sound knowledge of food safety hazards and their controls.

It is advised that learners already hold the Level 3 Award in Food Safety in Catering or equivalent.

It is also advised that learners have a minimum of Level 2 in literacy or numeracy or equivalent.

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