HABC Level 4 Award in HACCP for Food Management (CODEX Principles)
Overview
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.
TARGET AUDIENCE
This course is aimed at learners who are working at management levels within food manufacturing and catering environments, quality assurance staff or members of the HACCP team.
- Food Safety management-level professionals
- Food Safety Trainers
- Food Safety Auditors
- Food Safety Enforcers
- Other Food Safety professionals
course details
| COURSE DURATION | LANGUAGE | CERTIFICATE |
| 40 Hours (TQT- Total Quality Time) of which, 30 Hours for (GLH- Guided-learning hours) | English or Hindi | HABC |
| *Please notify us if an interpretation is required | *Validity: No Expiry |
course benefits/ progression opportunities
| LEARNING OUTCOME | ASSESSMENT CRITERIA |
| The Learner Will | The Learner Can |
| 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 & review of the HACCP system 4.2 Explain documentation and record-keeping procedures for HACCP |
ASSESSMENT
- 2.5 Hours Written Examination. This qualification is assessed by a written examination externally set and marked by Highfield Qualifications. The examination consists of 2 sections:
| Section A: | Section B: |
| 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. | 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. |
- 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%).
TESTIMONIAL
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Meet THE INSTRUCTORS
Instructor Name
Profession
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Instructor Name
Profession
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