Intrinsic Training specialise in the delivery of Highfield’s Level 3 Award in HACCP for Food Manufacturing.
This course is for supervisors and managers to to enable them to  increase and update their knowledge about HACCP. This will enablie the supervisors and managers to contribute to the development and maintenance of HACCP system. Thereby enabling them be an integral part of a HACCP (hazard analysis and critical control point) team.

HACCP is a requirement of law in the U.K.

The achievement of a Highfield Level 3 Award in HACCP for Manufacturing qualification will give managers and supervisors a firm understanding of the 7 principles of HACCP.

What Does HACCP Mean?

HACCP stands for Hazard Analysis and Critical Control Point, which is a systematic, proactive approach to food safety and the control of 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.

Topics Include:

  • The 7 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.
  • Importance of HACCP based food safety management procedures
  • The need for HACCP based food safety management procedures
  • Recognise legislation relating to HACCP
  • Preliminary processes for HACCP based procedures the requirements of a HACCP team
  • Prerequisites for HACCP
  • Purpose of accurately describing food production processes.
  • Benefit of process flow diagrams in the development of HACCP based food safety management procedures
  • How to develop HACCP based food safety management procedures
  • Conducting a hazard analysis
  • Purpose, importance of, and methods to determine, critical control points and control points – CCPs.
  • Implement HACCP based food safety
  • Identify methods to establish critical (safe) limits
  • Importance of identifying critical (safe) limits.
  • The importance of monitoring controls
  • Monitoring control points/critical control points monitoring procedures at critical control points can be established, implemented, used and recorded
  • Taking appropriate corrective action at critical control points
  • Importance of verification
  • Reviewing the HACCP process
  • Documentation and records needed to support HACCP

Course Delivery

The course is delivered over 14 hours (normally 2 days not necessarily consecutive)

Course Assessment:

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.

Progression Opportunities:

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 or by completing the contact form leaving specific details of your enquiry.