Level 3 HACCP Course – RSPH
Course Syllabus
Ofqual Number
603/3653/5
Guided Learning Hours
21
Total Qualification Time
24 hours
RSPH Syllabus — Learning Outcomes
Taken from the official RSPH specification (603/3653/5, January 2020). Applies to the on-site, webinar and in-house delivery of this course.
1. Understand the requirements for HACCP
- 1.1 The importance of HACCP based food safety management procedures
- 1.2 The preliminary processes for HACCP
- 1.3 The role of the HACCP team member
2. Understand the practical application of HACCP principles
- 2.1 How a HACCP plan is developed using the Codex principles
- 2.2 How HACCP plans are implemented, validated, verified, maintained and documented
Assessment & Grading
Assessment
60-minute multiple-choice examination set by RSPH — 30 questions, split into two parts. Part 1: 20 multiple-choice questions. Part 2: candidates choose two scenarios from four (manufacturing or catering), with 10 multiple-choice questions in total.
Grading
Pass (at least 20 out of 30) or Distinction (at least 26 out of 30). Candidates who do not reach the minimum standard for the Pass grade are recorded as having failed and receive no certificate.
Entry Requirements
A Level 2 HACCP qualification is advantageous but not essential. Knowledge of food hygiene and safety equivalent to the RSPH Level 3 Award in Supervising Food Safety & Hygiene is recommended.
Accreditation
This course is accredited by RSPH — Ofqual Qualification Number: 603/3653/5. Upon successful completion, learners receive a certificate that is recognised by employers and environmental health officers across the United Kingdom.
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