Level 3 HACCP

The qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. The aim of this qualification is to develop an understanding of HACCP-based food saf


Wed, 10 Jan 2018
(2 days)


Fiona Galloway




JBT Distribution Ltd
Inchmuir Road
Whitehill Industrial Estate
Bathgate, West Lothian
EH48 2EP



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Event website

Cases of food poisoning are on the rise, and recent media coverage of the failures of hygiene in food establishments reinforce the importance of a systematic approach to eliminating food safety hazards. One way to tackle this problem is to introduce a food safety management system based on HACCP principles. HACCP (Hazard Analysis Critical Control Points) assesses each step in food manufacture for potential food safety hazards, and then introduces practices and procedures to eliminate or reduce the risk of these hazards occurring. HACCP can be applied in businesses of all sizes and, as of 1st January 2006, it became mandatory in all UK food handling operations.

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