Level 3 Award in HACCP

Level 3 Award in HACCP (Hazard Analysis and Critical Control Point) is designed to help asisst you in the design and management of a food safety management system.

Aim; This qualification is designed to ensure candidates develop the required knowledge and practical skills to implement a HACCP plan in their workplace.

Objectives;

– To understand the importance of Hazard Analysis and Critical Control Point-based food safety management procedures – To appreciate the need for food businesses to take a proactive approach to analysing potential food hazards – To be able to develop a Codex/BRI standard HACCP plan;

– To identify the preliminary processes for HACCP-based procedures correct hazard analysis and identification of critical control points

– Understand how critical control points can be monitored and the corrective actions that must be carried out – Understand the meaning and elements of verification – Understand the need for accurate documentation and record keeping

Organisation

Duration; 1 day classroom course.

Exam/Assessment; delegates produce their own Codex-compliant HACCP plan under our supervision, within an agreed time period after the course. This course is Ofqual accredited.

Cost; £295 plus VAT includes notes, refreshments, lunch, the assessment & certification fees

Awarding Body; Chartered Institute of Environmental Health

Tutor; Richard Mills

Differentiation; as a minimum, Level 2 Award in Food Safety or equivalent is strongly recommended. Candidates must also have an understanding and background in a food manufacturing setting. An ability to access and use a computer for writing and emailing course work is essential.

Audience; All managers, supervisors and QA/QC staff from any food manufacturing businesses, who are responsible for the development of a food safety management system based on the Codex principles of HACCP.

Feedback; “This is a good experience. I like it. Especially, your analysis of my HACCP document is – I admit, spot on. I appreciate your patience and above all professionalism. Your approach to training encourages trainees understand HACCP in a practical sense and apply it in practice, which I feel right and meaningful.” Bernard Fernando, Quality Manager, Broadland Wineries, Cawston

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