Level 3 Award in HACCP for Food Manufacturing, Short Course Programme

Level

Level 3 Award in HACCP for Food Manufacturing, Short Course Programme

Nottingham Trent University
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Description

Covering the analysis and control of hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of a finished product. This course is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.

Course information
This qualification is primarily aimed at supervisors or junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. This Level Three qualification covers the:

  • importance of Hazard Analysis Critical Control Point (HACCP)-based food safety management procedures
  • preliminary processes …

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Covering the analysis and control of hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of a finished product. This course is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers.

Course information
This qualification is primarily aimed at supervisors or junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. This Level Three qualification covers the:

  • importance of Hazard Analysis Critical Control Point (HACCP)-based food safety management procedures
  • preliminary processes for HACCP-based procedures
  • development of these procedures
  • monitoring of critical control points and corrective actions
  • evaluation of the procedures.

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.

Keep in touch with Brackenhurst - Visit the Food Sciences Facebook page for photo updates and stories about the Food Team at the School of Animal, Rural and Environmental Sciences.

To achieve this qualification, a candidate must be able to do the following.

1. State the importance of HACCP based food safety management systems, by being able to:

  • outline the need for HACCP
  • describe the HACCP approach to food safety procedures
  • review legislation relating to HACCP.

2. Explain the preliminary processes for HACCP based procedures by being able to:

  • state the requirements for a HACCP team
  • outline the prerequisites for HACCP
  • describe food production processes including use of end product
  • evaluate process flow diagrams.

3. Outline the development of the HACCP based procedures, by being able to:

  • identify hazards and risks in the production process
  • determine critical control points
  • establish critical limits.

4. Describe procedures for ensuring food safety, by being able to:

  • establish and implement monitoring procedures at critical control points
  • describe corrective actions.

5. Evaluate HACCP based procedures, by being able to:

  • describe documentation and record keeping procedures
  • outline the verification and review of procedures.
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