Level 3 Award in HACCP for Food Manufacturing (RQF).

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 accredited qualification further expands on the fundamentals of the Level 2 Award in HACCP Manufacturing.

Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP principles have received adequate training in the application of the HACCP principles’. In order for employees to deal competently and confidently with this requirement, a thorough understanding of Codex HACCP principles is needed.

Those achieving this qualification will understand how the 12 Codex steps to HACCP contribute to safe food production.

The Level 3 Award in HACCP for Food Manufacturing (QCF) has been developed specifically for insertion into the Qualifications and Credit Framework, with full support from Improve, the Sector Skills Council for the food and drink manufacturing industry in the UK. It is therefore fully compliant with industry and regulatory standards, as well as being recognized by environmental health practitioners, auditors and other enforcement officers. Individuals achieving this qualification will understand the importance of adapting HACCP principles for product-based and process-led situations.

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 for Manufacturing or equivalent.

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

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