The CIEH Level 3 HACCP for Food Manufacturing course will benefit 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 for those responsible for implementing, contributing or reviewing HACCP systems
Why is this qualification important?
Food business operators have a duty to put in place, implement and maintain a permanent procedure or procedures based on the Codex principles of HACCP. Those involved in either the implementation, maintenance or review of HACCP systems must have an in-depth understanding of the manufacturing process covered by it, while possessing background knowledge of food safety that is sufficient to devise or identify effective food safety control systems. It is therefore recommended that candidates have suitable food safety and manufacturing process knowledge.
The method of assessing the CIEH Level 3 Award in HACCP for Food Manufacturing has changed along with the required number of guided learning hours.
Learners will no longer be assessed by assignment. You will now sit an examination comprising 45 multiple choice questions to be completed in 90 minutes. The minimum pass mark is 30 correct answers