ICTQual AB Level 3 Award in HACCP
In today’s food industry, ensuring safety from farm to fork isn’t just a regulatory requirement—it’s a fundamental responsibility. The ICTQual AB Level 3 Award in HACCP (Hazard Analysis and Critical Control Point) is designed to equip food professionals with the knowledge and skills necessary to develop, implement, and maintain robust food safety systems.
HACCP is a globally recognized food safety system endorsed by international organizations like WHO and Codex Alimentarius. This course is ideal for supervisors, team leaders, quality assurance professionals, and anyone responsible for food safety management.
Delivered by ICTQual AB Approved Training Centres, this qualification is internationally recognized and structured to meet modern industry needs through a blend of theoretical knowledge and practical application.
Food safety is not optional—it’s essential. The ICTQual AB Level 3 Award in HACCP is your gateway to becoming a responsible, skilled, and compliant food safety professional. Enrol now through an approved training centre and make a meaningful impact in the food industry.
ICTQual AB Level 3 Award in HACCP
To enrol in the ICTQual AB Level 3 Award in HACCP, learners must meet the following requirements:
- Age: Learners must be at least 18 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: Although not mandatory, it is strongly recommended that learners have:
- Completed a Level 2 qualification in Food Safety or equivalent.
- Practical experience in a food-related environment (e.g., catering, food manufacturing, quality assurance, hospitality).
- 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.
- Introduction to Food Safety and HACCP Principles
- Legal and Regulatory Requirements for HACCP
- Food Hazards and Risk Assessment
- The Seven Principles of HACCP and Plan Development
Unit 1: Introduction to Food Safety and HACCP Principles
Learning Outcomes:
- 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.
Unit 2: Legal and Regulatory Requirements for HACCP
Learning Outcomes:
- 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.
Unit 3: Food Hazards and Risk Assessment
Learning Outcomes:
- 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.
Unit 4: The Seven Principles of HACCP and Plan Development
Learning Outcomes:
- 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.
Successfully completing the ICTQual AB Level 3 Award in HACCP opens up several academic and professional pathways for learners looking to advance in the field of food safety and quality assurance.
Academic Progression:
Learners can progress to higher-level qualifications in food safety and related disciplines, such as:
- ICTQual AB Level 4 Award in HACCP for Management
- ICTQual AB Level 4 Certificate in Food Safety Management
- Lead Auditor Training in ISO 22000: Food Safety Management Systems
- Diploma in Food Technology or Food Science
- Occupational Health and Safety qualifications related to food production environments
These programs will deepen understanding and prepare learners for senior roles in food safety compliance and audit.
Career Progression:
The Level 3 HACCP Award enhances employability and career advancement opportunities in a variety of sectors, including:
- Food Manufacturing and Processing
- Catering and Hospitality
- Retail Food Chains
- Food Packaging and Storage
- Government Food Safety Inspection Agencies
Graduates may take on roles such as:
- Food Safety Supervisor
- HACCP Team Member or Coordinator
- Quality Control Inspector
- Compliance Officer
- Food Hygiene Trainer
- Production Supervisor with Food Safety Responsibilities
As HACCP is an internationally recognized food safety system, this qualification supports global job opportunities and is valued by multinational food companies and export-oriented businesses that require HACCP-certified personnel.
By building on this foundation, learners not only comply with industry regulations but also position themselves as proactive leaders in food safety and quality management.