Hazard Analysis and Critical Control Point (HACCP) is a well-established system of food safety management. This Level 3 qualification covers the importance of HACCP based food safety management procedures, the preliminary processes, development of the HACCP plan and implementation including monitoring of critical control points, corrective actions and verification. The qualification is firmly based on National Occupational Standards and conforms to the qualification template developed by the National Skills Academy for Food and Drink.
The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the operation of a HACCP-based system in the work environment. Although designed primarily for employees of the food manufacturing industry, this qualification will also be of benefit to related industries.
HACCP is Accredited by CPD and approved by RoSPA
It’s a complete Online Course with unlimited Access.
Leaners will get knowledge on:
How to monitor, identify and control potential hazards and risks which could affect the food safety.
How to react when critical safety limits are breached and what are the appropriate corrective actions to be followed.
Documentation procedures with regard to safety procedures.
Understanding of HACCP system and its usage
