Level 4 Award in HACCP

Summary of Outcomes:

To achieve this unit, a candidate must:

1. Understand the importance of HACCP based food safety management systems,

by being able to:

1.1 Explain the HACCP approaches to food safety procedures

1.2 Review legislation relating to HACCP 1.3 Explain the importance of management commitment

2. Understand the preliminary processes of HACCP based procedures,

by being able to:

2.1 Detail the prerequisite programmes for HACCP

2.2 Develop the HACCP team

2.3 Explain the importance of the product description including the end use of the product

2.4 Explain how to produce and confirm process flow diagrams

3. Understand the role of the HACCP team leader,

by being able to:

3.1 Explain the allocation of responsibilities and resources

3.2 Explain the importance of effective communication

3.3 Identify staff training needs

Unit 2: Application of HACCP

Unit Level: 4

Unit reference number: A/617/2573

Guided Learning Hours: 15

To achieve this unit, a candidate must:

1. Know how HACCP based procedures are developed,

by being able to:

1.1 Analyse hazards and evaluate risks

1.2 Determine critical control points and critical limits

1.3 Establish monitoring procedures 1.4 Determine corrective actions

2. Know how HACCP based procedures are implemented and evaluated,

by being able to:

2.1 Explain documentation and record keeping requirements

2.2 Explain how the HACCP system is validated, verified and reviewed

2.3 Explain how the HACCP system is implemented, operated and maintained