Level 4 HACCP - Classroom
Catering & Manufacturing
This accredited qualification is aimed at learners who are working at a management level in a manufacturing business, quality assurance staff or members of a HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals.
Achievement of this qualification gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.
What am I going to learn?
Subjects covered include the principles of HACCP management for food manufacturing,understanding the importance of HACCP-based food safety management procedures, understanding how to manage the implementation of HACCP-based food safety management procedures and understanding how to develop and evaluate HACCP-based food safety management procedures.
Is there a test involved?
This qualification is assessed by an examination consisting of two sections with a combined total duration of three hours.
Section 1 is a critical evaluation of a HACCP plan in the form of a case study, which equates to 90% of the final mark. Section 2 is a series of short questions which equates to 10% of the final mark.
Marks from both sections are combined to determine the learner’s grade. You will pass if you achieve 60% overall, a Merit at 70% overall and a Distinction at 80% overall.
Things you should know
There is no formal prerequisite 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 English
"If you don’t pass the first time, the second time is free"
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