HACCP management qualification overview

This qualification is designed to develop and assess knowledge and understanding of HACCP supervisory management. It is critical that those involved in the supervision of HACCP in manufacturing, catering, retail or warehousing and logistics have the necessary understanding to ensure that consumers have confidence in the safety of food for public sale and consumption. HACCP (Hazard Analysis and Critical Control Point) is a management system that helps business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

Learners will develop the essential knowledge and understanding to make a positive contribution to ensuring that the supervision of the HACCP system is properly understood and controlled in the workplace to protect consumers. It is imperative that learners have the knowledge and understanding to ensure our food products, which millions of people consume every day, are safe. The qualification assesses and recognises learned knowledge and understanding.

OAL Level 3 Award in HACCP Management – 603/1436/9

This qualification is designed to develop and assess knowledge and understanding of HACCP supervisory management. It is critical that those involved in the supervision of HACCP in manufacturing, catering, retail or warehousing and logistics have the necessary understanding to ensure that consumers have confidence in the safety of food for public sale and consumption. HACCP (Hazard Analysis and Critical Control Point) is a management system that helps business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat.

Qualification purpose?

This qualification will support progression of learners to:

  • entry into supervisory or first line management level roles in the food and drink industry
  • level 4 vocational qualifications in food safety and HACCP
  • level 3 vocational qualifications in food and drink operations, catering, retail, warehousing
  • advanced apprenticeships for food and drink, catering, retail and distributive occupations
  • increased responsibility in first line management roles.

Assessment

The qualification can be assessed using a number of assessment methods, to meet the needs of learners, including:

  • coursework/assignment
  • e-assessment
  • multiple-choice examination
  • portfolio of evidence

Multiple-choice examinations are provided by OAL and made available online. All centre devised assessment materials, other than OAL multiple-choice examinations, must be agreed with OAL and signed off before implementation. Learners are required to achieve all learning outcomes within a unit of assessment. All assessment is subject to internal quality assurance within approved centres providing this qualification.

Externally quality assurance of assessment and internal quality assurance within approved centres is provided by OAL.

This qualification is not graded; achievement certificates for this Award are issued on the basis of awarding a pass only.