Level 04 Award in HACCP for Management CODEX Principles - RQF
Learning Delivery Methods
Equivalent to 40 hrs.
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 Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) is aimed at learners who are working at management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team. This qualification would also be useful for trainers, auditors, enforcers and other food safety professionals.
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 05-day (40hr) learning event.
Start/Finish Times: 09:00am – 17:00pm.
Prior Learning Requirement: There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 4 Award in Food Safety qualification and/or a Level 3 HACCP qualification before undertaking this qualification. Consultation between the learner and trainer may be required to ensure that the level of microbiology knowledge and other food safety matters is sufficient to undertake this qualification.
- Understand the importance of CODEX based HACCP food safety management procedures
- Understand how to manage the implementation of CODEX based HACCP food safety management procedure
- Understand how to develop CODEX based HACCP food safety management procedures
- Understand how to evaluate CODEX based HACCP food safety management procedures
This qualification is assessed by a written examination that must be completed within 2.5 hours. The examination consists of 2 sections. Learners must achieve 60% in each section to be awarded an overall pass.
Marks from both sections of the exam will be added together to determine the learners overall grade. Learners will achieve a merit with a total overall score of 70-79 (70%) and a distinction with a total overall score of 80-100 (80%).
This course is fully recognised by HABC
The qualification is aimed at supervisors, managers and HACCP team leaders working within an appropriate food business.
There are no prerequisites for this qualification.
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.