Level 4 Award in HACCP

Introduction to HACCP and Legal Requirements

Understanding the Role of HACCP in Food Safety Management

Prerequisite Programmes (PRPs)

The 7 Principles of HACCP (as per CODEX)

Developing the HACCP Plan and Documentation

Hazard Analysis and Risk Assessment Techniques

Determining Critical Control Points (CCPs) and Monitoring Systems

Corrective Actions and Verification Procedures

Maintaining and Reviewing HACCP Systems

Internal Auditing and Continuous Improvement of HACCP

Quality Assurance Managers

Food Safety Managers

HACCP Team Leaders and Coordinators

Compliance Officers in the Food Sector

Supervisors and Senior Food Handlers

Anyone responsible for the implementation and maintenance of HACCP systems

Equips learners with the expertise to design and manage HACCP-based food safety systems

Enhances compliance with international food safety standards and audits

Increases job opportunities and career progression in food manufacturing and processing industries

Minimizes food safety risks and enhances consumer confidence

Prepares organizations for certification to GFSI-recognised standards (e.g., BRCGS, SQF, FSSC 22000)

Assessment Method: Written examination and a work-based assignment or case study

Duration:  2 hours for the written exam

Pass Mark:  50% 

Format:

• Section A: Multiple-choice or short-answer questions

• Section B: Scenario-based questions requiring application of HACCP principles

• Assignment: Development of a HACCP plan for a hypothetical or actual food process