Level 3 Award in HACCP

Qualification Overview

The Highfield Level 3 Award in HACCP for Catering (RQF) is aimed at those responsible for assisting in the development and maintenance of HACCP (hazard analysis and critical control point) systems in a catering environment. It is suitable for learners who are already working in a catering who have knowledge of food safety, hazards and controls and also for those owning or managing smaller food businesses. The objective of the qualification is to provide learners with knowledge to implement an appropriate food safety management system based on HACCP principles. 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

learners will have to Highfield Level 3 Award in HACCP (RQF) 4 demonstrate knowledge and understanding across the qualification syllabus and achieve a pass mark of 60% (27/45). Learners will receive a Distinction if they achieve a pass mark of 80% (36/45).

Accreditation

  • Highfield Awarding Body for Compliance United Kingdom (HABC)

Course Duration

03 Days