HABC Level 4 Award in HACCP for Food Management (CODEX Principles)
Overview and Objective
The Highfield Level 4 Award in HACCP for Management (CODEX Principles) (RQF) is aimed at learners who are working at management level within food manufacturing and catering environments, quality assurance staff or members of the HACCP team. This qualification would also be useful for trainers, auditors, enforcers and other food safety professionals. The objective of the qualification is to provide learners with the knowledge needed to develop, implement and evaluate CODEX-based HACCP food safety procedures.
Duration
The total qualification time (TQT) for this qualification is 40 hours, of which 30 hours are recommended as guided learning hours (GLH).
Assessment Method
This qualification is assessed by a written examination externally set and marked by Highfield Qualifications, that must be completed within 2.5 hours. The examination consists of 2 sections. Learners must achieve 60% in each section to be awarded an overall pass. Marks from both sections of the exam will be added together to determine the learner’s overall grade. Learners will achieve merit with a total overall score of 70-79 (70%) and a distinction with a total overall score of 80-100 (80%).
Section A: It is advised that learners take approximately 90 minutes to complete all questions in this section. Learners will need to achieve at least 36 out of a possible 60 marks to achieve a pass.
Section B: It is advised that learners take approximately 60 minutes to complete 2 of the possible 3 questions in this section. Learners will need to achieve at least 24 out of a possible 40 marks to achieve a pass.
Progression Opportunities
Upon successful completion of this qualification, learners may wish to continue their development by undertaking one of the following qualifications
- Food Science degree courses
| LEARNING OUTCOME The learner will | ASSESSMENT CRITERIA |
1. Understand the importance of CODEX based HACCP food safety management procedures | 1.1 Explain the HACCP approach to food safety management procedure 1.2 Interpret legislation relating to HACCP2. |
2. Understand how to manage the implementation of CODEX based HACCP food safety management procedures | 2.1 Describe the development requirements of the HACCP team 2.2 Explain the importance of effective communication |
3. Understand how to develop CODEX based HACCP food safety management procedures | 3.1 Explain the prerequisites for HACCP 3.2 Describe the product production processes and intended use 3.3 Describe the process of developing flow diagrams 3.4 Describe methods to identify and control hazards and risks in the production process 3.5 Explain how to determine critical control points, critical limits. monitoring and corrective action |
4. Understand how to evaluate CODEX based HACCP food safety management procedures | 4.1 Discuss the verification, validation and review of the HACCP system 4.2 Explain documentation and record-keeping procedures for HACCP |
CERTIFICATE
HABC
TESTIMONIAL
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Meet THE INSTRUCTORS
Instructor Name
Profession
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Instructor Name
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Related Courses
HABC Level 3 Award in HACCP for Caterers (RQF)
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