Level 4 Award in HACCP Management for Food 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
As a pre-requisite, candidates should have the CIEH or Highfield Level 3 Food Safety Award or equivalent knowledge. This qualification requires candidates to have an analytical approach to food safety. The course, workbooks and exam papers are available only in English. Lunch is not included though we will have a break for an hour so everyone can get out for a bit of fresh air and a bite to eat.
This qualification is usually achieved by taking a five day course. However, it can also be achieved through a variety of other methods including blended and distance learning, as long as the recommended learning hours
"If you don’t pass the first time, the second time is free"
Level 3 Food safety
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