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Description:
Hazard Analysis and Critical Control Point (HACCP) is a well established system of food safety management. This Level 4 qualification covers the importance of HACCP-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures. The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drinks manufacturing industry, and conforms to the qualification template developed by the RSPH, other awarding bodies and Improve.
The aim of this qualification is to develop an understanding of HACCP-based food safety management. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP-based system in the work environment. Although designed primarily for employees of the food manufacturing industry, this qualification will also be of benefit to caterers and retailers.
Summary of Outcomes: To achieve this qualification, a candidate must:
1. Explain the importance of HACCP based food safety management systems, by being able to:
• Explain the HACCP approach to food safety procedures
• Review legislation relating to HACCP.
2. Discuss the management and implementation of HACCP based procedures by being able to:
• Discuss the allocation of responsibilities and resources
• Explain the importance of effective communication
• Develop the HACCP team
• Identify staff training needs.
3. Review the development of the HACCP based procedures, by being able to:
• Explain the prerequisites for HACCP
• Analyse food production processes including use of end product
• Produce process flow diagrams
• Carry out hazards analysis and risk assessment in the production process
• Determine critical control points, critical limits and corrective actions
4. Evaluate HACCP based procedures, by being able to:
• Explain documentation and record keeping procedures
• Discuss the verification and review of procedures
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