Level 3 HACCP for Adewumi May25

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. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment. 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 RSPH, other awarding bodies and Improve. 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 qualification may also be beneficial to caterers and retailers and those responsible for implementing, contributing or reviewing HACCP systems.

This two day course is delivered at the National Centre for Food Manufacturing, Holbeach.

Course Description

For a full description of course details please click here

All Course Dates:

19th & 20th May 2025

*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance, please contact the NCFM@Lincoln.ac.uk for more details before making a payment if you would like to consider other funding options