• Food Safety / HACCP /

    Level 3 Award in HACCP for Food Manufacturing (HABC)


    Hazard Analysis and Critical Control Point (HACCP) underpins modern food safety management systems. A well designed HACCP system is easy to use and ensures adequate control over food safety hazards that are reasonably expected to occur.

    EU legislation requires food businesses of all sizes to operate a system based on HACCP that includes all seven principles, as detailed in Codex (2003 rev 4). In addition, the BRC Global Standard for Food Safety has increasingly more detailed requirements for HACCP. In fact, HACCP non-conformities following site audits are in the top-ten non-conformity groups identified by the BRC  (BRC, Jan 2014).

    Therefore, there is always a need to review the competence of HACCP teams, to provide refresher training, and to train new personnel that have joined a HACCP team.

    This two-day workshop-driven course will lead to an HABC Level 3 Award in HACCP for Food Manufacturing, part of the Qualifications and Credit Framework (QCF).  


    Please click on the tab in the blue bar above or follow the link to the Level 3 Award in HACCP for Food Manufacturing programme .

    Who should attend?

    • New and existing HACCP team members
    • Food safety managers
    • Training managers
    • CCP supervisors
    • QA managers
    • HACCP auditors

    From this course you will

    • Have a clear understanding of HACCP systems and principles and their implementation into an operational HACCP scheme
    • Be able to identify the major hazards found in foods and implement controls for them
    • Have the practical experience required to become a useful and active member of your company's HACCP team
    • Have completed an exam in HACCP Principles


    Follow the link for further information on a variety of local hotels to suit all budgets.


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    A two-day workshop-driven course that provides delegates with a clear understanding of HACCP systems and principles and their implementation into an operational HACCP scheme.



    Day 1

    08.30 Registration and Refreshments
    09.15 Welcome and Introduction
    09.30 Introduction and Overview of HACCP

    What is HACCP, where did it come from, why is it needed, and why it is important to have management commitment are explored in this first presentation. Also gives you a brief overview of the principles of HACCP and discusses the benefits of having a system in place.
    10.00 Legislation and HACCP

    The legal position with regard to HACCP will be explored for the UK and Europe. Also covers food safety and microbiology legislation that relates to HACCP.
    10.30 Refreshments
    10.45 Pre-requisite Programmes

    An explanation of pre-requisite programmes and their importance in the HACCP process.
    11.30 Planning the HACCP Project

    The principles of HACCP are expanded to show the Codex 12 Stage of HACCP, gap analysis, team requirements, costing and management commitment.
    12.00 Product Description and Intended Use – Theory and Practical

    The importance of a product description and identification of the consumer target are examined in this presentation. A short workshop is completed which will be useful throughout the rest of the course.
    12.45 Lunch
    13.45 How to Construct a Process Flow Diagram – Theory & Practical

    The basics of flow diagram construction and validation are outlined. You will develop a flow diagram  in your workshop groups.
    14.30 Hazard Analysis – Principle 1 – Theory 

    An explanation of the types of hazards that can occur in foods (physical, chemical and biological); how they manifest themselves and their control, including raw material and process hazards. The concept of risk and significance is also examined.
    15.15 Refreshments
    15.30 Hazard Analysis – Principle 1 – Practical 

    You will continue with your case studies, determining the hazards in the raw materials and the process.
    16.30 Identification of Critical Control Points – Principle 2 – Theory

    An overview of CCPs, and how to use the CCP decision tree.  A mock exam is given out as homework.
    17.00 Close

    Day 2

    08.15 Registration and Refreshments
    08.45 Review of Day 1
    A brief review of Day 1, and a review of the mock exam that was studied overnight.
    09.15 Identification of Critical Control Points - Practical

    CCPs are determined for the hazards identified in the previous practical session.
    10.15 Refreshments
    10.30 Critical Limits, Monitoring and Corrective Action Procedures – Principles 3-5 – Theory and Practical

    Details these three principles and how they are interrelated. Gives examples of critical limits, monitoring procedures and introduces the concept of target levels. The workshop continues, and the HACCP Control Chart is completed.
    11.30 Verification, Documentation and Record – Principles 6-7

    The difference between validation and verification is explained, and the importance of independence in auditing and the value of correct record keeping are detailed.
    12.15 Implementation and Maintenance of HACCP

    Methods of implementation and the necessity of keeping the HACCP system up-to-date are explained.
    12.45 Lunch
    13.45 Review of the HACCP Course

    A time to review the course and spend some time in quiet study, going over any points that need refreshing.
    14.45 Refreshments
    14.15 Exam 

    You will sit a multiple choice exam.
    16.45 Close

    Locations & Pricing

    • Member Price
      £710.00 Plus VAT

      Non-Member Price
      £905.00 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK from 03/06/2015 to 04/06/2015

      Book Now » Add To Outlook »
    • Member Price
      £710.00 £639.00 Plus VAT

      Non-Member Price
      £905.00 £814.50 Plus VAT

      Leatherhead Food Research, Leatherhead, Surrey, UK from 14/10/2015 to 15/10/2015

      Book and pay for your place on a training course or conference up to 90 days in advance and receive a 10% discount on the delegate fee. (See Terms & Conditions)

      Book Now » Add To Outlook »

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