HACCP for Food Manufacturing
Level 3

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A two-day course leading to the Highfield Level 3 Award in HACCP. This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system.

Entry Requirements
Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector.

Structure and Content
Section 1 - Examination consists of 20 multiple-choice questions (40%).

The importance of Food Safety and legal obligations.
The role and benefits of HACCP.
The principles and practical application of HACCP.
Designing the plan (including group exercises) and the team approach.
Hazard analysis methodology and identification of critical control points.
Monitoring procedures and implementation.
The Codex CCP Decision Tree.

Section 2 - Five short answer questions for 2 out of 3 HACCP case studies (60%).

Work based assignment to be completed prior to the course.

Section 3

Presentation by participants of work-based assignments and group discussion.
Verification and maintenance of HACCP systems.
Management of HACCP systems.
Examination - RSPH Level 3 Award for Food Manufacturing (also suitable for caterers) The exam is taken at the end of Day 2.

HACCP for Food Manufacturing Level 3

HACCP for Food Manufacturing
Level 3