Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

This course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This course may also be beneficial to caterers and retailers and those responsible for implementing, contributing, or reviewing HACCP systems.

This e-Learning Level 3 HACCP course is available upon request, as part of the course a small tutor session will be arranged to aid you with the end exam. Upon receiving payment, a member of the Short Course Team will get in touch to provide you with access to the e-Learning system.

Course Description

 

There are two options available for this course, further details of these can be found on our website.

• Highfield certificate of completion (modules only): £275.00
• Highfield accredited certificate (with paper based exam taken at NCFM*): £295.00
• Highfield accredited certificate (online exam with remote invigilation*): £325.00

*The learner must successfully pass the multiple choice exam to receive an accredited certificate.