Vinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo SliderVinaora Nivo Slider

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 drink manufacturing industry, and conforms to the qualification template developed by HABC, 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.

This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing / catering / retail industry, but will also be of benefit to those working in associated food sector. It would also be useful for trainers, auditors, enforcers and other food safety professionals.

The Level 4 Award in Managing HACCP for Catering / Manufacturing is a National Award written and accredited by HABC. This qualification is outside of the QCF, however, it could be used as prior knowledge to enroll onto a QCF qualification in the future.

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 drink manufacturing industry, and conforms to the qualification template developed by HABC, 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.

This qualification is primarily aimed at senior supervisors/managers working within the food manufacturing / catering / retail industry, but will also be of benefit to those working in associated food sector. It would also be useful for trainers, auditors, enforcers and other food safety professionals.

The Level 4 Award in Managing HACCP for Catering / Manufacturing is a National Award written and accredited by HABC. This qualification is outside of the QCF, however, it could be used as prior knowledge to enroll onto a QCF qualification in the future