Level 3 Award in HACCP

It is advised that candidates already have a level of knowledge and experience working in a food manufacturing, retail or catering environment and also have a minimum of level 2 in literacy or numeracy or equivalent.

This is a three-day course when taken as a stand-alone qualification and is designed to address the role and responsibility of the supervisor in relation to safe food handling practices.

This course is designed to cover the roles and responsibilities of the supervisor in relation to safe food handling practices and the day to day monitoring and management of HACCP / food safety management systems.

The course covers:

  • Principles of HACCP
  • Food Safety Management
  • HACCP Systems
  • Critical Control Points
  • Monitoring Procedures
  • Corrective Actions
  • Evaluation and Review
  • Managing HACCP

Certification is achieved by the successful completion of a multi-choice question paper.

Make an enquiry

To enquire about this course please complete the short form below.