Level 3 HACCP - Virtual
Catering & Manufacturing
This qualification is aimed at those responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.
The objective of the qualification is to provide learners with the knowledge necessary to be an integral part of a HACCP team in manufacturing and other related industries, for example those involved in distribution and storage. The qualification is aimed at learners who are already working in food manufacturing with knowledge of food hazards and controls.
Hygiene Sue - Virtual
A series of short recorded training modules by Sue Richardson, access to members only area for training materials, downloads and practice multiple choice exams. Ongoing support provided. Remote examination with Highfield.
What am I going to learn?
Topics will include:
Understanding the importance of HACCP-based food safety management procedure
Identification and control of Hazards
Hazard Analysis and control measures
Pre-requisites for HACCP
Preliminary processes for HACCP-based procedures
Critical controls, Critical limits, Monitoring and Corrective action
How to develop HACCP-based food safety management procedures
How to implement HACCP-based food safety management procedures
How to verify HACCP based procedures.
Is there a test involved?
This qualification is assessed by a 60 minute multiple-choice examination, where the learners must answer 18 out of 30 questions correctly to pass and 24 questions to achieve a distinction.
Things you should know
There is no formal pre-requisite for this course, however it is recommended candidates should have achieved the CIEH or Highfield Level 2 Food Safety qualification or have equivalent knowledge. The course, workbooks and exam papers are available only in
"If you don’t pass the first time, the second time is free"
Hygiene Sue - Policies and Procedures
Hygiene Sue fully supports the principles of equality and diversity, safeguarding young people and vulnerable adults and the right to a fair assessment .We are committed to satisfying these principles in all our activities and published material. A copy of our policies and procedures are available here