HACCP Level 3
Award for Food Manufacturing

Aim

This qualification is primarily aimed at supervisors/junior managers working

within the food manufacturing industry, but will also be of benefit to caterers and

retailers. Hazard Analysis and Critical Control Point (HACCP) provides an

effective and practicable management tool for identifying food safety hazards

and ensuring that adequate controls are in place.

This Level 3 qualification covers the importance of HACCP-based food safety

management procedures, the preliminary processes for HACCP-based

procedures, development of the procedures, monitoring of critical control points

and corrective actions and the evaluation of the procedures.

Validity of Course

36 Months

Length of Course

3 Days

Course Information

Holders of this qualification will have the appropriate knowledge and

understanding to be an integral part of a HACCP team and to supervise the

implementation of a HACCP-based system in the work environment.

Assessment

A 90 minute examination consisting of 45 multiple-choice questions.