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Highfield Level 3 Award in HACCP for Food Manufacturing
What’s It About?
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system for reducing the risk of safety hazards in food.
This two day level 3 HACCP for food manufacturing course will enable your employees to create a food safety management system based on the Codex HACCP principles within a food manufacturing environment. They will also learn what control measures can be used to help improve and maintain food safety in your workplace and comply with legislation.
Who Should Attend?
This course is designed for your managers and supervisors with responsibility for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. These may include Food Safety, Quality Assurance, Technical, Hygiene and Training Managers.
This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems such as new and existing HACCP team members, CCP supervisors and HACCP auditors.
Any businesses that are currently have or about to apply for BRC accreditation will significantly benefit from team members achieving this qualification.
It is also perfect for employees who have already achieved a Level 2 or 3 Award in Food Safety qualification; but who require a more detailed knowledge of HACCP systems.
Why’s It Important?
Under the European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs every food manufacturing business must have a food safety management system based on the Codex HACCP principles.
Your employees that are responsible for the development and maintenance of your Food Safety Management System must be adequately trained in the principles and implementation of a HACCP system. By providing effective training you will help to ensure that everyone is competent to carry out their duties safely and help reduce the risks involved in food preparation.
In addition, the BRC Global Standard for Food Safety has increasingly more detailed requirements for HACCP.
What Will You Gain?
By attending this level 3 HACCP for food manufacturing course your employees will understand the comprehensive legal requirements relating to HACCP and food safety.
In addition, they will also be able to assess the required good hygiene practices and controls essential to food safety which must be in place before implementing, managing and monitoring a HACCP system.
Most of all, your employees will be able to design and develop a suitable HACCP plan for your business. They will also understand the processes and systems required for BRC accreditation.
Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system for reducing the risk of safety hazards in food.
This two day level 3 HACCP for food manufacturing course will enable your employees to create a food safety management system based on the Codex HACCP principles within a food manufacturing environment. They will also learn what control measures can be used to help improve and maintain food safety in your workplace and comply with legislation.
Who Should Attend?
This course is designed for your managers and supervisors with responsibility for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. These may include Food Safety, Quality Assurance, Technical, Hygiene and Training Managers.
This qualification may also be beneficial for those responsible for implementing, contributing or reviewing HACCP systems such as new and existing HACCP team members, CCP supervisors and HACCP auditors.
Any businesses that are currently have or about to apply for BRC accreditation will significantly benefit from team members achieving this qualification.
It is also perfect for employees who have already achieved a Level 2 or 3 Award in Food Safety qualification; but who require a more detailed knowledge of HACCP systems.
Why’s It Important?
Under the European Regulation (EC) No 852/2004 on the Hygiene of Foodstuffs every food manufacturing business must have a food safety management system based on the Codex HACCP principles.
Your employees that are responsible for the development and maintenance of your Food Safety Management System must be adequately trained in the principles and implementation of a HACCP system. By providing effective training you will help to ensure that everyone is competent to carry out their duties safely and help reduce the risks involved in food preparation.
In addition, the BRC Global Standard for Food Safety has increasingly more detailed requirements for HACCP.
What Will You Gain?
By attending this level 3 HACCP for food manufacturing course your employees will understand the comprehensive legal requirements relating to HACCP and food safety.
In addition, they will also be able to assess the required good hygiene practices and controls essential to food safety which must be in place before implementing, managing and monitoring a HACCP system.
Most of all, your employees will be able to design and develop a suitable HACCP plan for your business. They will also understand the processes and systems required for BRC accreditation.
What happens next?
Once you have clicked above and sent us your enquiry, our team of advisors will then review your specific needs and email the details that best suit you. We may need to contact you to clarify requirements prior to processing the enquiry.
Once you have clicked above and sent us your enquiry, our team of advisors will then review your specific needs and email the details that best suit you. We may need to contact you to clarify requirements prior to processing the enquiry.
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