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Level 3 HACCP Catering/Manufacturing (RQF)

Key Qualification Facts

As a Training Organisation, The Training and Recruitment House is accredited by TQUK/HABC/FAA/IOSH. This course leads to certification in the Highfield Qualifications Level 3 Award in HACCP in Catering/for Food Manufacturing.

Manufacturing Option

Qualification number: 603/2231/7
Learning aim reference: 60322317
Credit value: 2
Assessment method: Multiple Choice Examination - 30 questions (minimum standard of 18/30 and 24/30 will warrant a distinction)
Guided learning hours (GLH): 13 GLH
Total qualification time (TQT): 15

Catering Option

Qualification number: 603/2528/8
Learning aim reference: 60325288
Credit value: 2
Assessment method: Multiple Choice Examination - 30 questions (minimum standard of 18/30 and 24/30 will warrant a distinction)
Guided learning hours (GLH): 13 GLH
Total qualification time (TQT): 15

Entry Requirements

In order to complete this qualification, learners are required to:
• Be a minimum of 16 years of age.

There are no other formal entry requirements however it is recommended that Learners have a minimum of Level 2 in numeracy/literacy and already hold a Level 3 Award in Food Safety or equivalent.

Delivery Options

This Qualification is available as a Classroom or an Online version.  

How do I book onto the Course?

You can book your place on our Website or Contact us on 02838 39 45 80

You can also email us at info@thetrainingandrecruitmenthouse.co.uk

In a hurry?  You can start the course online today.

Course Cost

This course costs £210 inclusive of VAT, assessments, books and materials.  Discounts are available for multiple and group bookings.

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 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

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