Level 3 Award in Understanding how to Develop a HACCP Plan for the Meat Industry

The objective of the RSPH Level 3 Award in Understanding how to develop a HACCP plan for the Meat Industry is for learners to be able to develop and implement Hazard Analysis and Critical Control Point (HACCP) procedures in a meat plant. HACCP is a well-established system of food safety management that all meat related businesses must implement and maintain. This Level 3 qualification covers the importance of prerequisite programmes, HACCPbased food safety management procedures for the meat industry, the preliminary processes and development of the HACCP plan using Codex principles. This qualification enables the learner to develop a HACCP-based food safety management system that is appropriate for the meat industry. Holders of this qualification will have the appropriate knowledge and understanding to be an integral part of a HACCP team within a meat plant and to supervise the operation of a HACCPbased system.

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If you have any queiries relating to this course please contact Martin Anderson manderson@harper-adams.ac.uk 

To book your place please email scco@harper-adams.ac.uk