Highfield International is a leading UK-based awarding organization that provides internationally recognized qualifications in compliance, safety, and workplace skills. It is widely accepted across the GCC, including Saudi Arabia, for regulated and professional training programs.

Highfield Level 3 International Award in HACCP for Food Manufacturing

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Course Overview

The Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) is designed for individuals who are responsible for assisting in the development and maintenance of HACCP systems in a food manufacturing environment.

This qualification provides in-depth knowledge of HACCP principles and helps learners understand how food safety management systems are developed, implemented, and maintained. The course is ideal for those working in food production, storage, and distribution who are part of a HACCP team.

Key Takeaways

By the end of this course, participants will be able to:

  • Understand the importance of HACCP in food manufacturing
  • Recognize legal requirements related to HACCP
  • Identify microbial, chemical, physical, and allergenic hazards
  • Learn how to develop HACCP-based food safety systems
  • Understand how to monitor and control critical control points (CCPs)
  • Apply corrective actions and verification procedures
  • Understand the importance of documentation and record keeping

Course Outline

1. Importance of HACCP in Food Manufacturing +
This section explains the importance of HACCP-based food safety management systems in manufacturing environments. Participants will understand how HACCP helps businesses meet legal requirements and maintain safe food production.
2. Preliminary Processes for HACCP +
Learners will understand the steps required before implementing HACCP systems. This section explains prerequisite programmes, the role of the HACCP team, and the importance of accurately describing food production processes.
3. Developing HACCP-Based Food Safety Systems +
This module focuses on how HACCP systems are developed. Participants will learn how to identify hazards, determine critical control points, and establish safe limits in food manufacturing.
4. Implementing HACCP Procedures +
Participants will learn how monitoring procedures are implemented and maintained. This section also explains the importance of corrective actions when food safety standards are not met.
5. Verification and Review of HACCP Systems +
This section explains how HACCP systems are verified and reviewed to ensure they remain effective. Participants will also understand the importance of documentation and record keeping.
6. Final Assessment +
The course concludes with a multiple-choice assessment to ensure participants understand the key principles of HACCP in a food manufacturing environment.

Who Should Attend?

This course is ideal for:

  • Food manufacturing supervisors
  • Quality control staff
  • Production managers
  • HACCP team members
  • Food safety officers
  • Anyone responsible for food safety in a manufacturing environment
Categories: Food Safety
Mode: In-Class/LMS

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