Qualification Information

All food handlers have a legal responsibility to ensure that the food they manufacture, sell and/or serve is safe for the consumer to eat; this is particularly true when providing food products to people with food allergies or intolerance.

This qualification will give the learner detailed knowledge and understanding of the Codex HACCP principles and the confidence to apply the principles in practice to their own food operation.

The objective of the qualification is to give anyone who has responsibility for producing food and implementing HACCP systems the understanding and working knowledge they will need in order to be able to produce, implement and/ or oversee an effective HACCP systems in the catering business.

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Level 3 Certificate in Managing Hazard Analysis Critical Control Point (HACCP): Catering and Manufacturing