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Level 3 Award in HACCP in Catering
HACCP (Hazard Analysis and Critical Control Point) provides an effective and practical management tool to identify and ensure adequate food safety hazards and controls are in place. HACCP is the most effective and practicable means of control.
This qualification covers the importance of HACCP-based food safety management procedures, preliminary HACCP-based procedures, procedural development, monitoring critical control points and corrective actions, and procedural evaluation.
Who is the course for?
This qualification is intended for those responsible for the development and maintenance in the catering environment of HACCP systems.
It is also perfect for employees who have already earned a Level 2 or 3 qualification in Food Safety but therefore require a more detailed understanding of HACCP systems.
Course Entry Requirements
- Level 3 Award in Food Safety Catering or equivalent
- Learner must be 19 years or older at the beginning of the course
- A basic English level may be required for this programme
Duration
Level 3 Award in HACCP in Catering
- Guided Learning Hours (GLH): 13 hours
- Total Qualification Time (TQT): 15 hours
How is the Course Assessed?
The Center assesses all units within this qualification internally. Qualifications are referenced criterion, based on achieving all of the specified learning outcomes.
To achieve a 'pass' for a unit, learners must provide evidence to show that they have met all of the learning outcomes and meet the standards specified by all of the evaluation criteria. The Assessor makes a judgement that the learners have met the assessment criteria successfully.
The Assessor should provide an audit trail showing how the overall achievement of the judgement of the learners has been achieved.
Course Progression
Once the course is successfully completed, The Candidates may progress to:
- Level 4 Award in HACCP for Management (CODEX Principles) (RQF)
To receive the Level 3 award in HACCP in catering, learners must obtain a minimum of 2 credits:
Group A
| S.no | Mandatory Units | Credits |
|---|---|---|
| 1. | HACCP for Catering | 2 |
The Learner will:
- Understand the importance of HACCP based food safety management procedures
- Understand the preliminary processes for HACCP based procedures
- Understand how to develop HACCP based food safety management procedures
- Understand how to implement HACCP based food safety
- Understand how to verify HACCP based procedures
| Number | Assignment Title | Status | Files |
|---|
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