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Highfield Level 3 Award in HACCP for Food Manufacturing

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Course duration: Two days

Is it for you? 

This course is designed for managers and team leaders with responsibility for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. These may include Food Safety, Quality Assurance, Technical and Hygiene Managers or Team leaders. This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems such as new and existing HACCP team members, CCP supervisors and HACCP auditors. This course is ideal for employees who have already achieved a Level 2 Award in Food Safety in Manufacturing or Level 3 Award in Food Safety in Manufacturing but who require a more detailed knowledge of HACCP systems.

At the end of the course:

The aim of the course is to give your employees the underpinning knowledge and practical skills they need to be able to implement and manage an appropriate food safety management system based on Hazard Analysis with Critical Control Points (HACCP) principles

Previous knowledge needed

It is recommended that candidates have achieved the Level 2 Award in Food Safety in Manufacturing as a minimum before attending this course. Candidates must also have an understanding of, and background in, a food manufacturing environment.

Course Content

  • An introduction to food safety management and HACCP.
  • The importance and benefits of HACCP.
  • Food safety legislation, enforcement and penalties.
  • The importance of effective prerequisite programmes and how to assess them.
  • Preparing and planning for HACCP.
  • Benefits of creating a HACCP team and its responsibilities.
  • The seven principles of HACCP.
  • How to create a flow diagram.
  • The development of a HACCP system suitable for a food manufacturing environment.
  • Hazard analysis methodology.
  • The importance of identifying critical control points.
  • The Codex CCP decision tree.
  • Setting and achieving critical limits.
  • Different types of monitoring procedures, frequency and information to include in a monitoring plan.
  • Corrective action to be taken when monitoring indicates a loss of control.
  • Reasons for verification, methods and frequency.
  • How to ensure the food safety management system created is effectively implemented.
  • Regularly communicating the importance of both. the HACCP plan and individual responsibilities to the team.
  • How to monitor and review the HACCP plan to ensure it is continuously effective.

Included in price:

  • HACCP Handbook
  • Delegate pack
  • Networking opportunities
  • Refreshments on arrival and throughout the day
  • Lunch (Please advise of any dietary requirements)

Assessment: Multiple choice exam

Assessment is by a multiple choice examination, where the candidate must answer at least 18 out of 30 questions correctly; 24 or more correct answer will achieve a distinction pass. The examination will take one hour to complete and successful completion will result in a Highfield Level 3 Award in HACCP for Food Manufacturing Certificate.