ICTQual AB Level 3 Award in HACCP

The ICTQual AB Level 3 Award in HACCP (Hazard Analysis and Critical Control Point) is a professional qualification designed to develop advanced knowledge and practical skills in food safety management. It focuses on helping learners understand how to design, implement, and maintain effective HACCP systems to ensure food safety throughout the production and supply chain.

HACCP is an internationally recognized food safety system endorsed by global authorities such as WHO and Codex Alimentarius. This course is suitable for supervisors, team leaders, quality assurance staff, and individuals responsible for managing food safety procedures in catering, manufacturing, or food service environments. It strengthens their ability to control risks and maintain compliance with food safety standards.

The qualification combines theoretical understanding with practical application to meet modern industry requirements. It prepares learners to identify hazards, establish critical control points, and ensure consistent monitoring of food safety processes, making them more competent and confident in professional food safety roles.

Course overview

ICTQual AB Level 3 Award in HACCP

To enrol in the ICTQual AB Level 3 Award in HACCP, learners must meet the following requirements:

  • Minimum Age: Learners must be at least 16 years of age at the time of enrolment.
  • Educational Background: A minimum of a high school certificate or equivalent qualification is preferred. Learners should possess basic literacy and numeracy skills, as the course involves reading technical materials and completing written assessments.
  • Experience: Previous experience in food manufacturing, catering, retail, or food safety supervision is beneficial but not mandatory.
  • English Language Competency: A good command of English, both written and spoken, is required for effective communication during crisis management situations.

This qualification, the ICTQual AB Level 3 Award in HACCP, consists of 4 mandatory units.

  1. Introduction to Food Safety and HACCP Principles
  2. Legal and Regulatory Requirements for HACCP
  3. Food Hazards and Risk Assessment
  4. The Seven Principles of HACCP and Plan Development

Learning Outcomes for the ICTQual AB Level 3 Award in HACCP:

Introduction to Food Safety and HACCP Principles

  • Understand the importance of food safety in protecting public health.
  • Explain the key concepts and definitions related to HACCP.
  • Describe the origins and development of HACCP as a food safety system.
  • Identify the benefits and limitations of using HACCP in food operations.
  • Recognize the responsibilities of food handlers in maintaining food safety and hygiene.

Legal and Regulatory Requirements for HACCP

  • Identify relevant national and international food safety legislation and regulations.
  • Understand the legal responsibilities of food business operators related to HACCP.
  • Describe the role of food safety enforcement bodies and regulatory authorities.
  • Recognize the consequences of non-compliance with food safety legislation.
  • Explain how legal requirements influence the development and implementation of HACCP systems.

Food Hazards and Risk Assessment

  • Identify and classify different types of food safety hazards (biological, chemical, physical, allergenic).
  • Understand the sources and effects of various food hazards on consumer health.
  • Explain the principles of hazard analysis and risk assessment in food safety.
  • Describe methods for identifying and evaluating potential hazards in food processes.
  • Recognize the significance of Critical Control Points (CCPs) in managing food safety risks.

The Seven Principles of HACCP and Plan Development

  • Understand and apply each of the seven principles of HACCP.
  • Conduct a structured hazard analysis to identify Critical Control Points (CCPs).
  • Establish critical limits, monitoring systems, and corrective actions for each CCP.
  • Develop and maintain documentation and record-keeping systems for HACCP plans.
  • Explain procedures for verifying and reviewing the effectiveness of the HACCP system.

Completing the ICTQual AB Level 3 Award in HACCP provides learners with strong career opportunities in food safety management, quality assurance, and compliance roles within the food industry. It equips individuals with advanced knowledge of hazard control, critical control points, and food safety systems, making them highly valuable in regulated food environments.

  • Food Safety Supervisor or Team Leader in catering, manufacturing, or retail environments
  • HACCP Coordinator responsible for implementing and monitoring food safety systems
  • Quality Assurance Officer in food production and processing industries
  • Compliance Officer ensuring adherence to food safety regulations and standards
  • Food Safety Auditor supporting internal or external inspection processes
  • Hygiene Manager overseeing cleanliness and safety standards in food operations
  • Risk Assessment Assistant in food safety and production environments
  • Technical Support roles in food manufacturing and supply chain operations
  • Senior food safety training or mentoring positions within organizations
  • Further advanced food safety management and specialist HACCP training programmes

FAQS

This course is ideal for:

  • Supervisors and managers in food businesses
  • Food safety team members
  • Quality assurance personnel
  • Catering and hospitality professionals
  • Anyone responsible for maintaining or auditing food safety systems

Learners will gain advanced skills in HACCP principles, hazard identification, critical control point management, risk assessment, food safety monitoring, and compliance with food safety regulations. It also develops strong understanding of food safety systems.

ICTQual AB Level 3 Award in HACCP is a 3 days training programme. This Training program’s mandatory assessment will be conducted through Approved Training Centres.

ICTQual AB Level 3 Award in HACCP is offered in various formats, including online, in-person, or a combination of both. Learners can choose the format that best fits their schedule and learning preferences. But the final decision is made by ATC.

Yes, the ICTQual AB Level 3 Award in HACCP is an assessment-based qualification. Learners are required to complete mandatory assessments consisting of 100 multiple-choice questions (MCQs). A minimum score of 75% is required to successfully pass the assessments and achieve the qualification.