Hazard Analysis Critical Control Point (HACCP)
HACCP is a systematic, preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe. It also involves implementing measures to reduce these risks to a safe level. It is essential that all food sector organisations implement a food-safety management system based on the codex principles of HACCP. Highfield's HACCP qualifications are suitable for both food handlers and supervisors working in most food operations.
This qualification is aimed at
- Individuals (owners, managers, supervisors) responsible for assisting in the development and maintenance of HACCP systems
- Learners already working in manufacturing
- Those who have a sound knowledge of food safety hazards and controls.
- Those who own/manage small food businesses to give them the underpinning knowledge to implement an appropriate food safety management system based on HACCP principles.
At the end of this course, you will gain the following Awards
Applicants should specify which award they wish to complete when applying
Highfield Level 3 Award in HACCP for Food Manufacturing
- The importance of HACCP-based food safety management procedures,
- The preliminary processes for HACCP-based procedures,
- How to develop HACCP-based food safety management procedures,
- How to implement HACCP-based food safety management procedures
- How to evaluate HACCP based procedures.
- The initial processes for HACCP-based food safety management systems
- The importance of identifying critical control points and the corrective action to be taken when monitoring indicates a loss of control and a CCP
The course includes a mix of tutor presentations, short exercises, and a case study, with plenty of discussions.