Level 3 Award in HACCP for Food Manufacturing
Food Safety Training
This course is primarily suited for those working within Food Manufacturing establishments
Specifically those who have responsibility for the introduction and maintenance of HACCP Systems.
It is recommended that persons wishing to attend this course have as a minimum completed the Foundation Food Hygiene course, however completion of the Intermediate Food Hygiene course will provide a greater understanding of the principles of Food Safety.
Course Aims
- General Introduction
- Hazard Analysis Principles
- Application of Hazard Analysis Principles
- Legal Requirements
Learning Objectives / Course Outline
On completion of this course candidates will be able to:
- Play an active part in the design of hazard analysis systems
- Take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business
- Manage the monitoring of controls and their periodic review
- Assist in the formulation of more effective work practices
- Identify the need for further advice and guidance in specialised
Course Duration
2 Days
Assessments
Assessment – 60 multiple choice question paper.
Time allowed 2 hours
Certification
On successful completion of the assessment paper the Candidates will be issued with a certificate from the awarding body.
Availability and Venues
Delivered at Client premises. Please contact us for details on training@magna-fhs.com
Course Fees
£450 plus VAT per person inclusive of Exam Fees / Papers / Books. Payable before attendance.
Discounts available for groups of 10 or more
Please email us on training@magna-fhs.com for more information
Suggested Progression
Level 4 Award in HACCP Management for Food Manufacturing
These courses are available in house, please get in touch for the next available dates.
