HACCP

Level 2 Award in HACCP

Level 3 Award in HACCP

Level 4 Award in HACCP

Level 2 Award in HACCP

Qualification Overview

The Level 2 Award in HACCP for Manufacturing/catering/retail is aimed at those working in a food manufacturing /catering/retail environment. The course is intended for candidates already working in food industry and those who are preparing to work in the industry.

The course will be especially useful for those involved in maintaining HACCP in a manufacturing/ catering/retail environment, and for those who are or will be part of a HACCP team

Topics Covered

  • Introduction
  • Hazards and Control Measures
  • Prerequisite Programmes
  • Legal requirements and HACCP Principles
  • Implementation of HACCP
  • Control Measures
  • CCPs and Critical limits
  • Monitoring
  • Corrective Action
  • Verification and documentation

Accreditation

  • Highfield Awarding Body for Compliance United Kingdom (HABC)
  • Chartered Institute of Environmental Health United Kingdom (CIEH)

COURSE ASSESSMENT:

  • The delegate is assessed based on participation and performance throughout the duration of the course. This includes all exercises, role plays and all other activities during the course
  • Please note, full attendance is required during the training course.
  • There is a 30 Minutes Multiple Choice Question Examination at the end of the course.

Course Duration

01 Day

Level 3 Award in HACCP

Qualification Overview

The Level 3 Award in HACCP is aimed at those responsible for assisting in the development and maintenance of the HACCP systems. Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the manufacturing/Catering/retail and other related industries, for example those involved with the distribution and storage.

The qualification is also suitable for those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study. The qualification is intended predominantly for learners already working in manufacturing, with a sound knowledge of food safety hazards and controls. HACCP is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

Topics Covered

  • Introduction
  • Hazards
  • Prerequisite programmes
  • Legal requirements & HACCP principles
  • Preparing for implementation
  • Flow diagrams
  • Hazard analysis
  • Control measures
  • Critical Control Points
  • Critical limits, target levels & tolerances
  • Monitoring
  • Corrective Actions
  • Verification
  • Documentation
  • Revision

COURSE ASSESSMENT

  • The delegate is assessed based on participation and performance throughout the duration of the course. This includes all exercises, role plays and all other activities during the course.
  • Please note, full attendance is required during the training course.
  • here is a 60 Minutes Multiple Choice Question Examination at the end of the course. The exam is closed

Accreditation

  • Highfield Awarding Body for Compliance United Kingdom (HABC)
  • Chartered Institute of Environmental Health United Kingdom (CIEH)

Course Duration

03 Days

Level 4 Award in HACCP

Qualification Overview

This qualification is aimed at learners who are working at a management level in a manufacturing /catering business, quality assurance staff or members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. It gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

Topics Covered

  • Introduction
  • Background to HACCP
  • International Trade and Legislation
  • Pre-requisite Programmes
  • Preparing for HACCP
  • The HACCP Team
  • The 7 Codex HACCP principlesHazard Analysis
  • Critical Control Points
  • Critical Limits
  • Monitoring
  • Corrective Action
  • Validation During Design
  • Implementation
  • Verification
  • HACCP Review and Maintenance

Course Assessment

This qualification is assessed by an examination with total duration of 3 hours.

Section 1 will be a critical evaluation of a HACCP plan in the form of a case study. Total marks
available in this section are 90.

Section 2 is a series of 3, short answer questions relating to a change made to the HACCP plan. Total
marks available in this section are 10.

HABC have created an exemplar guidance document which outlines the requirements for section 1 in more detail. Please ensure tutors are familiar with this before the course commences. If you have any queries, please contact your account manager. Marks from both sections of the exam will be added together to determine the learner’s grade. Learners will achieve a Pass at 60% overall, a Merit at 70% and a Distinction at 80%.

Accreditation

  • Highfield Awarding Body for Compliance United Kingdom (HABC)

Course Duration

05 Days