Level 03 Award in HACCP for Management CODEX Principles - RQF

Learning Delivery Methods

03 Days

Equivalent to 24 hrs.

Rewards Points


HACCP stands for hazard analysis and critical control point, which 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. Although HACCP was originally designed for manufacturing, it is now also applicable to the catering and retail industries.

The Level 3 Award in HACCP for Food Manufacturing (RQF) 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 (hazard analysis and critical control point) 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.

HACCP is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

The objective of the qualification is to provide learners with the knowledge needed to develop, implement and evaluate CODEX-based HACCP food safety procedures.

  • This is a 03-day (24hr) learning event.
  • Available as In-House and Groups Only
  • Prior Learning Requirement: There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 3 Award in Food Safety Manufacturing or equivalent, have knowledge of food safety hazards and their controls and have a minimum of Level 2 in literacy/English or equivalent.

Understand the importance of HACCP based food safety management procedures

1.1 Identify the need for HACCP based food safety management procedures

  • The need for a systematic approach for food safety management, meet customer and legislative requirements, reduce waste, improve production as right first time and identify issues before leaving the factory, meet accepted standards.

1.2 Recognise legislation relating to HACCP

  • Legal requirement for HACCP and the potential consequences of non- compliance
  • How the implementation of an effective HACCP plan may contribute towards a ‘due diligence’ defense 

Understand the preliminary processes for HACCP based procedures

2.1 Identify the requirements of a HACCP team

  • Identify the requirements of a HACCP team
  • Reasons for the need for adequate training and experience of team members 
  • Importance of a multi-disciplinary team 
  • Examples of expertise likely to be needed on a team 
  • Expertise required for the implementation of HACCP 

2.2 Outline the pre-requisites for HACCP

  • The importance of developing and implementing effective policies and procedures prior to the development of a HACCP based food safety management system
  • Examples of pre-requisites commonly identified 

2.3 Identify the purpose of accurately describing food production processes

  • Purpose of identifying: − Scope/Terms of reference
    • Identification of vulnerable groups 
    • Intended use of the product
    • Intrinsic properties of different products and their relationship to microbial growth and survival 

2.4 Identify the benefit of process flow diagrams in the development of HACCP based food safety management procedures

  • The purpose and benefit of flow diagrams
  • The importance of confirming a process flow diagram is correct for all occasions

Understand how to develop HACCP based food safety management procedures

3.1 Outline how to conduct a hazard analysis

  • Identification of microbiological, chemical, physical and allergenic hazards
  • Examples of hazards associated with processes from purchase to dispatch of finished product including at, Delivery and storage of raw materials, Preparation, processing, Cooling, Post-process treatments, Packing, Finished product storage, transportation, 
  • Identification of significant hazards using a risk assessment approach 
  • Identification of suitable control measures for hazards 
  • Where to obtain information, advice and support for hazard identification and control 

3.2 Outline the purpose of, and methods to determine, critical control points and control points

  • The purpose and benefits and limitations of using decision trees in recognising critical control points
  • Obtaining valid information, advice and support for identifying critical control points 

3.3 Identify methods to establish critical (safe) limits

  • Common parameters used when establishing critical (safe) limits, such as time, pH, water content, temperature and separation
  • Why critical (safe) limits need to be measurable
  • The term ‘target level’ and the benefits to a food business of identifying target levels 
  • Where to obtain information, advice and support for identifying critical (safe) limits and describe the importance of validating information and advice obtained for processes used 

Understand how to implement HACCP based food safety

4.1 State how monitoring procedures at critical control points can be established, implemented, used and recorded

  • The purpose of monitoring
  • Examples of suitable monitoring procedures 
  • Considerations to be made when determining the frequency of monitoring 
  • The importance of calibrating and testing calibrating equipment
  • The importance of consistent monitoring 
  • The importance of training personnel with regard to monitoring
  • Importance of accurately recording at critical control and control points and ensuring records are completed suitably.

4.2 Identify the importance of effective corrective actions

  • The need for corrective actions if critical limits are not achieved or are exceeded
  • The importance of establishing suitable process and product corrective actions
  • Examples of a variety of corrective actions which may be used within food production
  • The importance of allocating responsibilities for corrective actions
  • The importance of increased monitoring after control has been regained
  • The importance of keeping accurate records regarding corrective actions taken
  • Suitable reporting procedures regarding corrective actions at critical control points

Understand how to verify HACCP based procedures

5.1 Identify documentation and record keeping procedures for HACCP

  • The importance of documentation and record keeping
  • Examples of HACCP documentation 
  • The importance of suitable storage of completed documentation and monitoring documentation records 

5.2 Outline verification and review procedures

  • The importance of review and verification of the HACCP
  • The importance of verifying suitability of equipment used to produce food and measure controls 
  • Information that will be required to verify and validate the HACCP process and plan Role of independent and internal audit/inspection 
  • Factors which affect the frequency of verification 
  • The need to review a HACCP system 
  • When systems should be reviewed

This qualification is assessed by multiple-choice examination. The multiple-choice examination contains 30 questions, that must be completed within 60 minutes. Successful learners will have to demonstrate knowledge across the unit content and correctly answer 18 questions or more to achieve a pass.

This course is fully recognised by QA


The qualification is aimed at supervisors, managers and HACCP team leaders working within an appropriate food business.

Course Pre-Requisite

There are no prerequisites for this qualification.

What's Included

Comprehensive delegate folder and certificates. Public courses include, lunch, refreshments and our Residential option includes accommodation on the intervening nights of a course, plus dinner and breakfast.

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