The Highfield Level 3 Award in HACCP (Hazard Analysis and Critical Control Points) is a comprehensive qualification designed for individuals working in food safety management roles. This course provides in-depth knowledge of the principles and practices behind HACCP, a systematic approach used to identify, evaluate, and control food safety hazards.
Participants will learn how to develop, implement, and manage a HACCP system, covering essential topics such as hazard identification, risk assessment, control measures, and critical control points in food production processes. The course also covers legal requirements, industry best practices, and the importance of continuous monitoring and review to ensure food safety.
This qualification is ideal for supervisors, managers, and food safety professionals in catering, manufacturing, retail, and other food-related industries. By completing this course, learners will be equipped with the skills to improve food safety standards, comply with regulatory requirements, and protect public health by reducing the risk of foodborne illness.