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Course Overview

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. Holders of this qualification 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. The qualification is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry, and conforms to the qualification template developed by RSPH, other awarding bodies, and Improve. This course is designed for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting. This qualification may also be beneficial to caterers and retailers and those responsible for implementing, contributing or reviewing HACCP systems.

Key Features

Qualification template designed alongside industry

Designed for managers and supervisory staff

Two-day course

Can be partly funded as part of our Skills Boot Camp in Food Safety and Compl

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Course Dates

  • 1 & 2 October 2025
  • 3 & 4 March 2026
  • 9 & 10 June 2026 (Online)

Funding

*This programme can be partly funded as part of our Skills Boot Camp in Food Safety and Compliance. Please contact NCFM for more details before making a payment if you would like to consider other funding options.

How You Study

This course is delivered across two days either at the National Centre for Food Manufacturing in Holbeach or at your own business.

Across these informative two days, you can expect to cover topics including:

- Food Safety Management
- Preliminary Procedures,
- The Development of HACCP-based Procedures
- Monitoring HACCP Procedures
- Evaluating HACCP Procedures.

How you are assessed

At the end of the course you will be given a multiple-choice examination consisting of one paper of 30 multiple-choice questions lasting 60 minutes.

Entry Requirements 2025-26

Entry Requirements

It is strongly recommended that delegates have a Level 2 HACCP and/or a Level 3 Food Safety qualification

Explore Flexible Learning

From short courses and microcredentials, to professional development modules and fully online Master’s degrees, we offer a range of flexible programmes to suit your individual needs. Our suite of programmes uses a variety of delivery methods, including online-only, face-to-face, blended, and distance-learning approaches.

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