Level
3 Award in HACCP for Food Manufacturing
This
qualification is primarily aimed at supervisors/junior managers working within
the food manufacturing industry, but will also be of benefit to caterers and
retailers. Hazard Analysis and Critical Control Point (HACCP) provides an
effective and practicable management tool for identifying food safety hazards
and ensuring that adequate controls are in place.
This
Level 3 qualification covers the importance of HACCP-based food safety
management procedures, the preliminary processes for HACCP-based procedures,
development of the procedures, monitoring of critical control points and
corrective actions and the evaluation of the procedures. Outsource Solution place a particular
emphasis on workshop activities to establish a robust understanding of the HACCP
implementation process.
Holders
of this qualification will have the appropriate knowledge and understanding to
be an integral part of a HACCP team and to supervise the implementation of a
HACCP-based system in the work environment.
The
qualification is firmly based on the National Occupational Standards developed
by Improve, the Sector Skills Council for the food and drink manufacturing
industry, and conforms to the qualification template developed by RSPH, other
awarding bodies and Improve.
This
programme is delivered over two days and assessment is by a 90 minute
examination consisting of 45 multiple-choice questions.
Syllabus: Level 3 Award in HACCP for Food Manufacturing
DIRECTIONS
to Outsource Solution Training Suite
The
reading list is available in the syllabus document.
Factsheet: Level 3 Award in HACCP for food manufacturing
Level 3 Award in HACCP Specimen paper 2009
Answer Key for Level 3 Award in HACCP Specimen Paper
2009