Program Overview

Course Overview

The Level 3 course is designed for factory supervisors, technical staff, managers, and team leaders who are part of the Hazard Analysis and Critical Control Point (HACCP) implementation team.

Course Details

What You Study

• Requirements for a HACCP system
• Legislation related to HACCP
• Prerequisites for the development of an effective HACCP plan
• Identification of food safety hazards and determination of associated risks
• Identification of critical control points
• Developing and implementing appropriate monitoring and corrective actions
• Implementation and validation of the HACCP plan

How You Learn

You learn through in-person lectures on the HACCP principles, development, and implementation, and interactive sessions where examples from industry are discussed. The course offering is flexible – we can arrange a bespoke delivery, and it can be delivered on campus or through a hybrid solution using online teaching and an in-person exam.

How You Are Assessed

You are assessed by a one-hour written exam where you answer 30 multiple-choice questions. This is marked by members of the RSPH, and you are awarded a certificate when you pass.

Entry Requirements

Entry Requirements

Employability

Career Opportunities

You gain the skills and experience to progress in your current role as factory supervisor, technical staff, manager, or team leader in the HACCP implementation team.

Part-time

Entry

Fee for applicants: £600

• Length: 20 hours
• Dependent on agreement with the participating company
• Start date: TBC in agreement with the participating company

Course Description

Within the food industry, HACCP provides an essential, effective, and practicable management tool for managing food safety. The system consists of seven principles as defined by the Codex Alimentarius and helps to identify food safety hazards and ensure that these are controlled effectively.

This qualification is regulated by Ofqual/CCEA Regulation and Qualification Wales, and recognized by the Royal Society for Public Health (RSPH). Upon completion, you have the appropriate knowledge and understanding to be an integral part of a HACCP team and supervise the implementation of a HACCP-based system in the work environment.