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(EN) The Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.
The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP (hazard analysis and critical control point) team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls.
HACCP is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

الوصف

(EN) Understand how HACCP can be simply applied in a food manufacturing environment.

The Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) has been created for those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.

Designed to give learners the knowledge needed to be an integral part of a HACCP team in food manufacturing and other related industries, e.g., distribution and storage, the qualification is ideal for learners already working in food manufacturing with knowledge of food hazards and controls, and is regarded by the Food Standards Agency as being important to maintaining good practice in the production of safe food.

Topics include:

Understanding the importance of HACCP-based food safety management procedures

The preliminary processes for HACCP-based procedures in catering

The hazards and controls at every step in the catering operation

How to implement HACCP-based food safety

How to verify HACCP based procedures

This qualification can be completed in just 2 days.

Learning Outcomes
1. Understand the importance of HACCP based food safety management procedures
1.1 Identify the need for HACCP based food safety management procedures
1.2 Recognise legislation relating to HACCP
2. Understand the preliminary processes for HACCP based procedures
2.1 Identify the requirements of a HACCP team
2.2 Outline the pre-requisites for HACCP
2.3 Identify the purpose of accurately describing food production processes
2.4 Identify the benefit of process flow diagrams in the development of HACCP based food safety management procedures
3. Understand how to develop HACCP based food safety management procedures
3.1 Outline how to conduct a hazard analysis
3.2 Outline the purpose of, and methods to determine, critical control points and control points
3.3 Identify methods to establish critical (safe) limits
4. Understand how to implement HACCP based food safety
4.1 State how monitoring procedures at critical control points can be established, implemented, used and recorded
4.2 Identify the importance of effective corrective actions
5. Understand how to verify HACCP based procedures
5.1 Identify documentation and record keeping procedures for HACCP
5.2 Outline verification and review procedures