Description

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The Intermediate Certificate in HACCP (Level 3) provides learners with the knowledge and understanding required to develop, implement, monitor and maintain Hazard Analysis and Critical Control Point (HACCP) systems within food production and manufacturing environments.

Combining tutor-led learning with practical exercises, case studies and workplace scenarios, delegates will develop a comprehensive understanding of HACCP methodology, food safety management systems, hazard analysis, risk assessment and verification processes. The course is designed for individuals with responsibility for food safety management, quality assurance or HACCP implementation within food businesses.

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Who Should Attend?

• HACCP team leaders and members.
• Quality assurance and technical personnel.
• Production supervisors and managers.
• Food manufacturing and processing managers.
• Food safety and compliance personnel.
• Individuals responsible for developing, implementing or reviewing HACCP systems.

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What You Will Learn

• Food safety legislation and legal responsibilities.
• The principles of food safety management systems.
• Prerequisite programmes and their role within HACCP.
• Biological, chemical, physical and allergen hazards.
• Conducting hazard analysis and risk assessment.
• Developing and validating process flow diagrams.
• Determining Critical Control Points (CCPs).
• Establishing critical limits and monitoring systems.
• Corrective actions and deviation management.
• Verification, validation and review of HACCP plans.
• HACCP documentation, record keeping and audit preparation.
• Continuous improvement of food safety management systems.

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Practical Learning

• Conducting hazard analyses using practical food manufacturing examples.
• Developing and reviewing HACCP plans.
• Identifying Critical Control Points (CCPs).
• Establishing monitoring and corrective action procedures.
• Reviewing process flow diagrams and prerequisite programmes.
• Applying HACCP principles through workplace case studies.
• Evaluating food safety management systems and identifying opportunities for improvement.

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Assessment

Delegates are assessed through a knowledge-based assessment designed to confirm their understanding of HACCP principles and their ability to apply them within food safety management systems.

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Certification

Upon successful completion of the course and assessment, delegates will receive an Intermediate Certificate in HACCP (Level 3) issued through an approved certification body.

This qualification demonstrates that the holder has achieved an advanced understanding of HACCP principles and is able to contribute to the development, implementation, monitoring and continual improvement of HACCP-based food safety management systems within food businesses.

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Entry Requirements

Although there are no formal entry requirements, delegates are recommended to have a sound understanding of food hygiene principles and HACCP, ideally through previous training or relevant workplace experience. Delegates should possess a sufficient understanding of spoken and written English to fully participate in training and assessment.

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Course Duration

Course duration will vary depending on organisational requirements and delegate numbers. Training is designed to provide delegates with the knowledge and practical understanding required to develop, implement and maintain effective HACCP-based food safety management systems.

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