Level 3 Award in HACCP for Food Manufacturing

Who should attend?

The Level 3 Award in HACCP in Manufacturing is a qualification aimed at managers, supervisors and those
responsible for assisting in the development and maintenance of the HACCP systems. 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 candidates already working in catering or
manufacturing, with a sound knowledge of food safety hazards and controls.
Overview and benefits
Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the catering
or manufacturing and other related industries, for example those involved with the distribution and storage.
Persons gaining this qualification will know and be able to apply the knowledge relating to the development,
implantation and application of HACCP as a food safety management system, including the importance of HACCP
and knowledge of preliminary processes, as well as the application of HACCP principles. They will understand the
importance of the development of procedures, monitoring of critical controls points, corrective actions, verification and
documentation relating to food production. HACCP is regarded by the Foods Standards Agency as being important to
maintaining good practice in the production of safe food. The qualification is firmly based on the level 3 National
Occupational Standards developed by Improve the Sector Skills Council for the Food and Drink Industry. The
qualification can be taken as a free standing qualification or as part of a wider programme of training.
Course Content
Food Safety Management Systems
Preliminary Processes for HACCP
Developing a HACCP-based procedure
Implementation of HACCP Based Procedures
Evaluating HACCP Based Procedures
Course Objectives
Those achieving this qualification will understand how the 12 Codex steps to HACCP contribute to safe food
production. They will learn:
how to identify, control and monitor significant hazards at points which are critical to food safety
the appropriate corrective action to take when critical limits are breached
the type of documentation and records required
an understanding of the need to review the HACCP system at appropriate times
Further Information
Awarding Body
Course Duration
Assessment
OFQUAL Accredited
Prerequisite

CIEH
1 Day
Assignment.
Yes
Recommended understanding and knowledge of basic food
hygiene strongly recommended: a Level 2 Food Safety Award
for Manufacturing.

This course is also available for Catering Level 3 Award in HACCP for Food Safety in Catering.

Online: www.andersonfoodhygiene.co.uk
Tel: 0208 687 0654
Email: enquiries@andersonfoodhygiene.co.uk
Registered office: Willows Avenue, Morden, Surrey, SM4 5SG, Company No: 06964743