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The objective of the RSPH Level 3 Award in Understanding how to develop a HACCP
plan for the Meat Industry is for learners to be able to develop and implement Hazard
Analysis and Critical Control Point (HACCP) procedures in a meat plant. HACCP is a
well-established system of food safety management that all meat related businesses
must implement and maintain.
This Level 3 qualification covers the importance of prerequisite programmes, HACCPbased food safety management procedures for the meat industry, the preliminary
processes and development of the HACCP plan using Codex principles.
This qualification enables the learner to develop a HACCP-based food safety
management system that is appropriate for the meat industry. Holders of this
qualification will have the appropriate knowledge and understanding to be an integral
part of a HACCP team within a meat plant and to supervise the operation of a HACCPbased system.

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If you have any queiries relating to this course please contact Martin Anderson
manderson@harper-adams.ac.uk 

To book your place please email scco@harper-adams.ac.uk