This internationally recognised and accredited qualification from the RSPH (Royal Society for Public Health) will ensure that a select number of your employees have the appropriate knowledge and understanding to be an integral part of a HACCP team and to subsequently design and supervise the implementation of a HACCP-based system in your environment. They will also develop the skills required to maintain and review the HACCP based food safety management system going forward.

 

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Unit duration

This unit will require a minimum of 18 GLH (Guided learning hours) completed over 3 days.

 

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Summary of Learning Outcomes

To achieve this qualification, a candidate must:

1. State the importance of HACCP based food safety management systems, by being able to:
- Outline the need for HACCP
- Describe the HACCP approach to food safety procedures
- Review legislation relating to HACCP.

2. Explain the preliminary processes for HACCP based procedures by being able to:
- State the requirements for a HACCP team
- Outline the prerequisites for HACCP
- Describe food production processes including use of end product
- Evaluate process flow diagrams.

3. Outline the development of the HACCP based procedures, by being able to:
- Identify hazards and risks in the production process
- Determine critical control points
- Establish critical limits

4. Describe procedures for ensuring food safety, by being able to:
- Establish and implement monitoring procedures at critical control points
- Describe corrective actions.

5. Evaluate HACCP based procedures, by being able to:
- Describe documentation and record keeping procedures
- Outline the verification and review of procedures.

 

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Assessment and Grading

Attainment of the Learning Outcomes will be assessed by a synoptic examination of ninety minutes duration set by RSPH. The examination will consist of forty five multiple choice questions.

The qualification is graded as either Pass or Distinction. Candidates who fail to reach the minimum standard for the Pass grade will be recorded as having failed the assessment and will not receive a certificate.

In order to be awarded a Distinction, candidates must be able to recall relevant knowledge and facts from the entire specification with few significant omissions and demonstrate a high level of understanding of the principles and concepts used in food safety management. Candidates who attain a mark of 38/45 or greater will be deemed to have achieved the criteria for a Distinction.

In order to be awarded a Pass, candidates must be able to recall relevant knowledge and facts from some parts of the specification and demonstrate a satisfactory level of understanding of the principles and concepts used in food safety management such that the candidate will be able to satisfactorily work in the catering or related industries. Candidates who attain a mark of 30/45 or greater will be deemed to have achieved the criteria for a Pass. The examinations are provided by RSPH.

 

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Cost of Programme

The cost of the programme, to include 3 days tuition, lunch and refreshments across the 3 days, registration with the RSPH, examination and assessment:

Level 3 Award in HACCP for Caters and Food Manufacturers - $495 USD per candidate

 

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