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Course Summary

The Level 4 Award in HACCP Management for Food Manufacturing has been accredited by the regulators of England, Wales and Northern Ireland and is part of the Qualifications and Credit Framework (QCF)

 

Ofqual qualification reference: 600/4918/2.

 

This qualification is aimed at learners who are working at a management level in a manufacturing business, quality assurance staff or members of the HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals. Achievement of this qualification will give 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.

 

Pre-requisites

It is advised that learners already hold a Level 4 Food Safety qualification and/or a Level 3 HACCP qualification. Pre-coursework in consultation with the trainer may be required to ensure level of knowledge of microbiology and other food safety matters is sufficient.

 

Validity of Award

This qualification does not expire.

 

Length of Course

30 guided learning hours.

 

Course Information

This qualification is made up of one mandatory unit, the Principles of HACCP Management for Food Manufacturing. This covers the following topics:

  • Understanding the importance of HACCP based food safety management procedures
  • Understanding how to manage the implementation of HACCP based food safety management procedures
  • Understanding how to develop HACCP based food safety management procedures
  • Understanding how to evaluate HACCP based food safety management procedures

 

Assessment

This qualification is assessed through by an examination consisting of 2 sections.

Section 1 will be a critical evaluation of a HACCP plan in the form of a case study.

Section 2 is a series of three short answer questions relating to a change made to the HACCP plan.

 

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