Hazard Analysis and Critical Control Point (HACCP) underpins modern food safety management systems. A well designed HACCP system is easy to use and ensures adequate control over food safety hazards that are reasonably expected to occur. EU legislation requires food businesses of all sizes to operate a system based on HACCP that includes all seven principles, as detailed in Codex (2003 rev 4). In addition, the BRC Global Standard for Food Safety has increasingly more detailed requirements for HACCP. In fact, HACCP non-conformities following site audits are in the top-ten non-conformity groups identified by the BRC  (BRC, Jan 2014).Therefore, there is always a need to review the competence of HACCP teams, to provide refresher training, and to train new personnel that have joined a HACCP team.This two-day workshop-driven course will lead to an HABC Level 3 Award in HACCP for Food Manufacturing, part of the Qualifications and Credit Framework (QCF).