HABC Level 3 Award in HACCP for Food Manufacturing (QCF)
Qualification summary
This L3 Award in HACCP in Manufacturing is designed for managers and supervisors responsible for the development of food safety management procedures based on the CODEX principles of HACCP.
Hazard Analysis and Critical Control Point (HACCP) is a well established and recognised system of food safety management. The qualification outlines the importance of HACCP based food safety management procedures.
The syllabus outlines preliminary requirements, identifying hazards and controls and identification of critical control points, establishing critical limits, development of procedures, monitoring at critical control points, determining corrective actions, establishing verification and review procedures and documentation.
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.
Qualification details
Accreditation start date:
Operational start date in centres:
For information on the approval of qualifications for funding in England, Wales and Northern Ireland, see the links to DCSF, DIUS, DCELLS, DELNI and DENI below.
When undertaking a qualification that does not appear on the governments' lists as eligible for funding for specific age ranges, users must be aware of legal requirements. Not all qualifications are suitable for all age ranges.
For further information on 14-19 qualifications offered in England, please refer to the DCSF
Section 96 website.
For further information on 19+ qualifications offered in England, please refer to the DIUS
Section 97 website.
For further information on Wales, visit the
DCELLS website.
For further information on Northern Ireland, visit the
DELNI and
DENI websites.
United Arab Emirates - Guernsey - Jersey - Canada - Trinidad and Tobago - Egypt - Barbados - Jamaica - Bahamas - Isle of Man
Progression routes include L4 Award in HACCP for Manufacturing, further opportunities include L4 Award in Managing Food Safety in Manufacturing and the qualification could potentially be used to demonstrate part of the pre entry requirements for foundation degree programmes such as food technology.
Under the Food Hygiene (England) Regulations 2006 and EC Regulation 852/2004 there is a duty placed on food business operators to put in place, implement and maintain a permanent procedure or procedures based on the Codex principles of HACCP, candidates who hold this qualification will therefore be able to assist prospective employers to meet this requirement.
The course syllabus also ensures that learners obtain practical experience of developing a HACCP plan, which will be of benefit to prospective employers in the workplace workplaces.
Baker
Butcher
Confectioner
Food Processing Operative
Food Scientist/Technologist
Manager
Manufacturing Production Manager
Manufacturing Production Planner
Packaging Operative/Manager
Production Engineer
Quality Manager
Supervisor/Team Leader
D. Confirm occupational competence and/or ‘licence to practice’
D1. Confirm competence in an occupational role to the standards required
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04 Engineering and Manufacturing Technologies
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04.2
Manufacturing Technologies
Multiple Choice Examination
There are no assessment requirements specified by the sector or regulatory bodies.
This is a single unit qualification with a credit value of 3 at level 3.
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Y/600/2382 - The Principles of HACCP for Food Manufacturing
To count for this qualification, this unit must be achieved not more than 1 month before the qualification is claimed.