Awarding Body for the Built Environment · RQF Level 3
ABBE Level 3 Certificate in Managing Hazard Analysis Critical Control Point (HACCP): Catering and Manufacturing
You don’t just earn this. You learn to use it, one-to-one, on your own real work.
- LevelRQF Level 3
- Total credits2
- Guided learning10 hours
- Units in this qualification5
Awarded by Awarding Body for the Built Environment · on the Ofqual register
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See how this course maps onto your role
Ten quick questions, one per Future Fluency, asked against this qualification rather than a generic one.
About 5 minutes · No card · Nothing to commit to
What you’ll learn
What each unit actually teaches you to do
These are the units Awarding Body for the Built Environment registers against this qualification. It is a catalogue, not a syllabus. Which of them you take depends on the combination the qualification requires, and that is set by the awarding body rather than by us. Every unit here is regulated, and every one you earn is yours to keep.
General Hygiene and the Pre-requisite Programmes (PRPs) principlesReal unit · Awarding Body for the Built Environment
What you'll be able to do
- Understand Prerequisite Programmes (PRPs)
- Understand how to implement a PRP
- Understand the importance of personal hygiene of food handlers
- Understand why reporting illness is so impost when working in the food industry
- Understand the importance of maintaining food premises and equipment
- Understand why pest control is essential in food premises
- Understand why cleaning is essential in food premises
- Understand waste management in the food industry
- Understand why supplier control is essential in the food industry
- Understand the legal responsibilities caters have regarding tr
Introduction to Food Safety Management and Hazard Analysis and Critical Control Point (HACCP)Real unit · Awarding Body for the Built Environment
What you'll be able to do
- Understand the origins and development of Hazard Analysis and Critical Control Point (HACCP)
- Understand the Codex 12 step logic principles to HACCP
- Understand the Codex Alimentarius Food Standards
- Understand the requirements of Hazard Analysis and Critical Control Point (HACCP)
- Understand the implications of the European Union and Codex HACCP
- Understand systems based on Codex guidelines
- Understand food-borne illness
- Understand the five key pathogens, their symptoms and causes
- Understand the Food Safety Agency (FSA) responsibilities
Understand Food Safety Hazards and their ControlReal unit · Awarding Body for the Built Environment
What you'll be able to do
- Understand what food safety hazards are
- Understand biological hazards in the food industry
- Understand physical hazards in the food industry
- Understand chemical hazards in the food industry
- Understand food allergens
- Understand the Consumer Regulations 2013
Understand the Management of Hazard Analysis Critical Control Point (HACCP)Real unit · Awarding Body for the Built Environment
What you'll be able to do
- Understand how to identify and control hazards
- Understand how to determine Critical Control Points (CCPs)
- Understand how to establish critical limits for each CCP
- Understand how to establish a monitoring system for each CCP
- Understand how to establish corrective action plan
- Understand how to establish verification procedures
- Understand how to establish documentation and record keeping
Understand the Preliminary steps to the Hazard Analysis Critical Control Point (HACCP) planReal unit · Awarding Body for the Built Environment
What you'll be able to do
- Understand the five preliminary steps to HACCP
- Understand how to set up a HACCP team
- Understand the products and their intend use
- Understand how to construct and confirm a Process Flow Diagram (PFD)
The honest bit
You’ve started things before
Most courses were built for a room full of people who aren’t you. A cohort moves on whether or not your week allowed it, and by the third week the thing you’re behind on becomes the reason you stop opening it.
There’s no cohort here, and no timetable to fall behind. Before anything starts, Zavmo asks when you’re sharpest and how long you can realistically sit down for, then builds the sessions around those answers. A bad fortnight changes your pace. It doesn’t put you behind.
And you only pay once you start learning. Searching and planning are free, and you can cancel any time — so the cost of finding out is an afternoon, not a year.
Your passport
Every credit is a stamp you keep
Level 3 credits are regulated. They don’t vanish when a subscription ends or a website closes. They travel to any employer, and Zavmo keeps the map of what you’ve earned and what’s next.
Each stamp is a real unit registered against this qualification.
Who’d teach you this
The Evidence Evaluator
Assessor
Helps you show what you can actually do, gathering the evidence that proves it as you learn.
Meet all twelve tutorsWhere this connects
Where these credits take you
A qualification is never a dead end here. See the jobs its credits open, the national occupational standards its units map to, and the future skills they quietly build.
- Analyse food safety hazards and risks in food and drink operations
- Analyse food safety hazards and risks in manufacture
- Implement controls to manage safe food sources and products in food and drink operations
- Manage food safety in a professional kitchen Legacy
- Principles of controlling biological food hazards in food and drink operations
- Produce action plans to control food safety hazards and risks in food and drink operations
- Understand analysis and control of food safety hazards and risks in manufacture
- Understand how to analyse and control food safety hazards and risks in food and drink operations
Skills it covers
What the job actually needs. These are the standards the units are built against, in the words employers and awarding bodies already use for the work itself.
How you’ll actually learn this
One-to-one, on your own real work
A qualification is usually something done to you: sit the class, sit the exam, hope it sticks. Here it’s the opposite. You learn it one-to-one with a companion, on your own real work, and you keep going until you can use it, not just recall it.
Applied to your own work
- Remember
- Understand
- Apply
- Analyse
- Evaluate
- Create
Built for ABBE Level 3 Certificate in Managing Hazard Analysis Critical Control Point (HACCP): Catering and Manufacturing
5 units in this credential, in the order it lists them, awarded by Awarding Body for the Built Environment.
- General Hygiene and the Pre-requisite Programmes (PRPs) principles
- Introduction to Food Safety Management and Hazard Analysis and Critical Control Point (HACCP)
- Understand Food Safety Hazards and their Control
- Understand the Management of Hazard Analysis Critical Control Point (HACCP)
- Understand the Preliminary steps to the Hazard Analysis Critical Control Point (HACCP) plan
One to one, not one to many
No two people run this the same way
A course is written once and handed to everyone. This is assembled around you, and keeps changing as it learns you. Five things it reads, and what each one changes.
- Your actual work Every unit is taught against a live piece of your own work, not a worked example from a textbook.
- What you already know The first conversation finds your starting point, so you skip what you can already do and spend the time on what you cannot.
- The conditions you learn under Not a learning-styles quiz. The evidence does not support those. The dimensions the research does back, read once and used to shape the plan.
- How far you got last time It picks up mid-thought. The tutor knows what you said, what you struggled with, and what it asked you to try.
- Which tutor suits the moment Twelve of them, each for a different kind of thinking. The one who walks you through a first idea is not the one who stress-tests it.
See how you learn, free. Eight questions, no sign-up. A directional taster; the diagnostic inside Zavmo goes deeper and keeps adapting.
Why it sticks
Most courses stop at remembering
There’s a well-known ladder of how deeply you learn something, called Bloom’s Taxonomy. Most courses get you up the first two rungs: you remember some facts, you pass a test, you forget it. Real skill lives at the top. Judging, deciding, creating. And this isn’t a generic ladder: every rung has a named Zavmo tutor who walks you up it.
- 6CreateThe Creative Catalyst
- 5EvaluateThe Evidence Evaluator
- 4AnalyseThe Analyst
- 3ApplyThe Coach
- 2UnderstandThe Connector
- 1RememberThe Builder
Where most courses leave you Where Zavmo takes you
The value
Why the companion is worth £70 a month
You’re not paying for the units. They’re regulated, and the same wherever you earn them. You’re paying for the one thing that decides whether you actually get there: a companion that makes them stick, on your real work.
That is one-to-one on this qualification, every day, on the work you already do, for £70 a month. Your first module is free, so you can see the teaching before you pay for any of it. Billed monthly, cancel any time and billing stops.
Earned on your own work, taught to the top.
Everything you just read, learned one-to-one on the job you already do. Your first module is free, so you can see the teaching before you pay for any of it.
Build my plan, freeNo card. See how this qualification maps onto your role and meet the tutors who’d teach it, free. The learning begins when you subscribe. It’s £70 a month, billed monthly. Cancel any time and billing stops.