Royal Society for Public Health (RSPH)

Level 3 Award in HACCP for Manufacturing


Who needs this qualification?

  • Managers and supervisors of all food manufacturing businesses who are responsible for the development of a food safety management system based on the Codex principles of HACCP.
  • HACCP team leaders and HACCP team members

Prior Learning Requirements

  • Recommended that candidates have an understanding and knowledge of basic food hygiene.
  • It would be ideal but not essential if the candidate has achieved a Level 2 Award in HACCP

Why is this training important?

  • Under EC regulation, food business operators are responsible for ensuring that they provide adequate HACCP training for those persons responsible for the development and maintenance of HACCP systems.
  • BRC Version 6 states that the HACCP team leader shall have an in depth knowledge of HACCP principles and that HACCP team members shall have a knowledge of HACCP principles

Syllabus

  • Importance of HACCP-based food safety management systems
  • Preliminary processes for developing a HACCP system
  • Development of HACCP-based procedures
  • Procedures for ensuring food safety
  • Evaluation of HACCP-based procedures

Course Duration

  • A three day training programme

Assessment

  • Assessment is by a 90 minute examination consisting of 45 multiple-choice questions

Suggested Progression

  • CIEH/RSPH Level 3 Award in Food Safety Supervision for Manufacturing
  • CIEH Level 4 Award in Food Safety Management for Manufacturing
  • RSPH Level 4 Award in HACCP for Manufacturing

Interested in this course or need more information on how to apply?