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

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£400.00

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Description

Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place. This qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures. Learners will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to supervise the implementation of a HACCP-based system in the work environment. This qualification is regulated by Ofqual/CCEA and Qualification Wales. This qualification is on The Education and Skills Funding Agency list of qualifications approved for funding.

 

Detailed Description

What is Level 3 HACCP for the Meat Industry?

The RSPH Level 3 Award in HACCP for the Meat Industry covers the principles and practices of HACCP, focusing on the meat industry. It includes the importance of prerequisite programmes, HACCP-based food safety management procedures for the meat industry, the preliminary processes and development of the HACCP plan using Codex principles.

Most food safety issues in the meat industry can be attributed to improper handling and lack of knowledge. This accredited qualification is designed to help you make your workplace safe for consumers through awareness and understanding of HACCP principles and their application in the meat industry.

This qualification is regulated by Ofqual.
 

Who is this qualification for? 

Level 3 HACCP for the Meat Industry is valuable for anyone involved in the meat industry, whether you are a quality assurance manager, food safety auditor, or a professional looking to enhance your knowledge and skills in HACCP. 

 

Key skills 

By completing this qualification, you will come away with practical, actionable understanding of HACCP principles, including: 

  • Understanding the requirements for HACCP for the meat industry 
  • Understanding the practical application of HACCP principles in the meat industry

For full details, visit the Level 3 Award in HACCP for the Meat Industry course specification. 

How long does it take to complete? 

The qualification takes a total of 24 hours to complete, including 21 hours of guided learning time, followed by a 60-minute multiple-choice examination.

Dates

9th-11th June  2026 including examination

 

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