Intrinsic Training specialise in the delivery of Highfield’s Level 3 Award in HACCP for Food Manufacturing for who are already working in food manufacturing with knowledge of food hazards and controls.
This course is to provide learners development enabling them to contribute to development and maintenance of HACCP systems enabling them be an integral part of a HACCP (hazard analysis and critical control point) team in food manufacturing and related industries, for example those involved in distribution and storage.
HACCP is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food
The achievement of a Highfield HACCP qualification will give learners a firm understanding of the principles of HACCP and ensure the cost-effective implementation of a food-safety management system. This will ultimately reduce the risk of food poisoning and food complaints.
The course covers
HACCP stands for Hazard Analysis and Critical Control Point, which is a systematic, preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe.
HACCP involves implementing measures to reduce these risks to a safe level.
Highlighting the requirement of law that all food producing organisations implement a food-safety management system based on the codex principles of HACCP.
- The procedures required to develop HACCP.
- Recognising the role of the food handler in implementing and maintaining HACCP
- How the principles of HACCP are applied in a food production environment.
- The importance of HACCP based food safety management procedures
- The need for HACCP based food safety management procedures
- Recognise legislation relating to HACCP
- The preliminary processes for HACCP based procedures the requirements of a HACCP team
- The prerequisites for HACCP
- The purpose of accurately describing food production processes.
- The benefit of process flow diagrams in the development of HACCP based food safety management procedures
- How to develop HACCP based food safety management procedures
- How to conduct a hazard analysis
- The purpose, importance of, and methods to determine, critical control points and control points – CCPs.
- How to implement HACCP based food safety
- Identify methods to establish critical (safe) limits
- The importance of identifying critical (safe) limits.
- The importance of monitoring controls
- The ways of monitoring control points/critical control points monitoring procedures at critical control points can be established, implemented, used and recorded
- The purpose of taking appropriate corrective action at critical control points
- The importance of verification
- The importance of reviewing the HACCP process
- The importance of documentation and records needed to support HACCP
The course is delivered over 14 hours (normally 2 days not necessarily consecutive)
This course is assessed by a 30 minute multiple-choice examination, to obtain the certificate correctly answer at least 9 out of 15 questions or 60% to pass.
On successfully completing the examination a certificate is issued which is is relevant of 3 years.
Upon successful completion of this qualification, learners may wish to continue their development
by undertaking one of the following qualifications:
• Level 4 Award in Food Safety Management in Manufacturing
• Level 4 Award in HACCP for Management (CODEX Principles)
Please contact Philip Wadsworth at Intrinsic Training Solutions by telephone: 01482845358 by email:email@example.com or by completing the contact form leaving specific details of your enquiry.