This qualification (two and a half day course - 20 GLH) is designed for learners who are working in or preparing to work in food manufacturing or in food supply chain supervisory roles, especially HACCP team Leaders. Learners do not require any prior qualifications or food skills experience to take this qualification, although achievement of a level 2 food safety or HACCP qualification may be an advantage to some learners. The qualification assesses and recognises achievement within a learning environment. The qualification contains one mandatory unit covering principles of HACCP-based food safety systems. This is a regulated qualification. Assessment is by multiple-choice examination provided by FDQ, externally set and externally or internally marked by the University of Bristol as an Accredited Training Centre for FDQ.

The qualification will support progression to further learning in:

Subject areas including

- food manufacturing
- food supply chain
- food science and technology
- food hygiene, safety and quality

Particular qualifications including

- FDQ Food Safety qualifications at Levels 2 to 4
- FDQ Level 4 Award in HACCP Management for Food Manufacturing

This qualification may support employment in/into roles including;

• food supply chain operative/supervisor
• food processing and manufacture technician/supervisor
• food sales and service technician/supervisor
• food safety/quality assurance technician/supervisor

Outline of the learning outcomes

1. Understand the importance of HACCP based food safety management procedures
2. Understand the preliminary processes for HACCP based procedures
3. Understand how to develop HACCP based food safety management procedures
4. Understand how to implement HACCP based food safety management procedures
5. Understand how to evaluate HACCP based procedures