Level 3 HACCP for Manufacturing.

This course is designed for supervisors and managers responsible for implementing and maintaining food safety management systems in manufacturing environments.

Course Content

• Importance of HACCP-based food safety management systems.
• The seven principles of HACCP.
• Hazard identification and risk assessment.
• Food production hazards.
• Planning and implementing HACCP systems.
• Prerequisite food safety programmes.
• Review and verification.
• Continuous monitoring and improvement.

Entry Requirements

There are no formal prerequisites. It is recommended that learners hold a Level 3 Award in Food Safety Manufacturing or equivalent, understand food safety hazards and controls, and have at least Level 2 literacy or equivalent. This qualification is approved for learners aged 16 and over.

Certification

OFQUAL regulated, nationally recognised qualification.