Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 603-2231-7

Highfield Level 3 Award in HACCP for Food Manufacturing (RQF) 2 Contents Introduction .................................................................................................................... 3 Key facts ......................................................................................................................... 3 Qualification overview and objective ............................................................................... 3 Entry requirements.......................................................................................................... 3 Geographical coverage .................................................................................................... 3 Tutor requirements ......................................................................................................... 4 Reasonable adjustments and special considerations......................................................... 5 ID requirements .............................................................................................................. 5 Progression opportunities................................................................................................ 5 Useful websites ............................................................................................................... 5 Recommended training materials .................................................................................... 6 Appendix 1: Qualification structure.................................................................................. 7 Appendix 2: Qualification content.................................................................................... 8 Indicative Content ........................................................................................................... 9 Appendix 2: Sample assessment material....................................................................... 11 Sample questions .......................................................................................................... 12