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Level 4 Award in HACCP


Price is per online user.

Buy for 2 users and receive 10% discount.

This Level 4 Award in HACCP, accredited by OCN, covers the importance of HACCP based food safety management systems, including the design and development, management and implementation and verification of such systems.  The course material is firmly based on the National Occupational Standards developed by Improve, the Sector Skills Council for the food and drink manufacturing industry.

Holders of this award will have the appropriate knowledge and understanding to be an integral part of a HACCP team and to manage the implementation of a HACCP based system in the work environment.

See below for further information.

Sold By: AF Associates


Learning Outcomes

The course is externally certificated by OCN.

On completion of the course you will be able to:

  • State the importance of HACCP-based food safety management systems
  • Explain the management and implementation of HACCP-based procedures
  • Outline the development of the HACCP-based procedures
  • Evaluate HACCP-based procedures

OCN Credit4Learning (OCNOTC) is a nationally recognised external awarding body and charity and is an Access Validating Agency (AVA) licensed by the Quality Assurance Agency (QAA) for Higher Education. OCN Credit4Learning is regulated by the Qualification and Curriculum Authority (QCA) and credits awarded by them are accepted as a means of entry to further education and university education.

Course Content

The following topics are covered:

  • Background to HACCP and Food Safety Management
  • Legal and Standards Requirements for HACCP Based Food Safety Management Systems
  • Pre-requisite Programmes as Part of a Food Safety Management System
  • Preparation Steps for the Design of HACCP Based Systems
  • Codex Principle 1 – Conduct Hazard Analysis and Identify Control Measures
  • Codex Principle 2 – Determine Critical Control Points (CCPs)
  • Codex Principle 3 – Establish Critical Limits for CCPs
  • Codex Principle 4 – Establish Monitoring Procedures for each CCP
  • Codex Principle 5 – Establish Corrective Action Procedures for each CCP
  • Codex Principle 6 – Establish Verification Procedures
  • Codex Principle 7 – Establish Documentation and Record Keeping
  • Implementation of the Food Safety Management System (FSMS)
  • Maintenance of the Food Safety Management System (FSMS)

Full tutor (HACCP specialist) and IT support is available during the course via e-mail and discussion boards.

Course Assessment

Testing is continuous during the course, through a series of coursework activities, which are submitted to a tutor for feedback and two final written assessed assignments.

Course Duration

The course will take approximately 40 hours to complete in full.  You can enrol at any time and learn at your own pace, there is no time limit for course completion.

Entry Requirements

Level 3 Award in Food Safety or relevant industry knowledge


‘I have found this course excellent. I’ve not attempted online learning at this level before, and was slightly anxious that I wouldn’t have face to face contact with my tutor, thinking I may need it at Level 4 – These concerns were totally silly, as I had bespoke feedback, inclusive of emails, model examples, additionally help with specific questions I asked. The tutor was very personable, clear and responsive, I think what is really important to note, it that it wasn’t just template responses that didn’t really give any depth. Feedback was great and constructive. The learning platform was very easy to follow, I believe I had to contact helpdesk once when I first started, and they responded and assisted me almost immediately. …….Well, I passed with very strong marks, so I think that says more than what I can! – Many thanks, will definitely recommend’. Meredith 2018

‘Excellent course really good feedback and exercise material. Enjoyed completing and the support from tutor was fantastic’. Danielle 2018

Course Discounts

When purchasing 2 licences for the Level 4 Award in HACCP course a 10% discount will be applied at checkout. Larger discounts apply for the purchase of 5 or more licences and also for combined purchases with the Level 4 Award in Food Safety. To find out more please phone a customer advisor on 0844 854 9218.

Payment Options

The most straight forward method of payment is to select the number of users you require and add the product to your shopping cart by selecting Add to Cart. You will then be able to make payment using most credit and debit cards or a Paypal account. If you would like to pay by BACs transfer or by invoice please contact a customer advisor on 0844 854 9218 or email [email protected]



Additional information








Available for immediate enrolment



  1. Tirath Singh

    Very good material and very supportive tutors.

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The self assessments determine if you are progressing well enough through the course to attempt the final assessment.  If the final assessment is not satisfactory it will be returned to you with feedback on how you can improve your score.

Full tutor (HACCP specialist) and IT Support is available during the course via email and discussion boards.

This course is externally certificated by OCN.  This award will enable the holder to demonstrate to the regulators that they have been properly trained in accordance with the national occupational standards and legal requirements.

To successfully complete the Level 4 Award in HACCP there are two final assessed pieces of work which you submit for official marking. The timescales for receiving feedback from your tutor are dependent on how busy the accredited markers are. It can be between two and eight weeks for your marks to be received by the tutor and then passed on to you.

If you run a food business, it is law in Europe that you must have a food management plan based on HACCP principles.  The level required depends on your job role and responsibilities;

  • Level 2 Award in HACCP provides the basic understanding required by any food handlers
  • Level 3 Award in HACCP provides more detailed information and is suitable for supervisors and managers
  • Level 4 Award in HACCP provides all the knowledge required to design, develop, manage, implement and verify a HACCP based food management system in the workplace, and is suitable for managers.

On successful completion of the course your certificcate will be applied for from OCN, the accredited awarding organisation.  The certificate will be delivered to you by post and the timescale for this can be between 2 and 4 weeks.

Yes, by law anyone handling food needs to receive training in food hygiene which enables them to handle food in the safest way appropriate to the area they work in.  The level required depends on the job role and responsibilities;

  1. Level 1 in Food Safety – provides the basic understanding required by any food handlers to meet legal requirements for food safety. Suitable for anyone working in a food production or retail business.
  2. Level 2 in Food Safety – provides an understanding of the importance of food safety and the knowledge of safe practices and procedures. Suitable for anyone working in a catering, manufacturing or retail setting.
  3. Level 3 in Food Safety – builds on the basic knowledge of food safety best practice to provide an in-depth understanding. Suitable for supervisors and managers
  4. Level 4 in Food Safety – comprehensive understanding of the management of food safety. Suitable for quality assurance managers, food production managers, owners of food businesses and food hygiene auditors.

There is no legal requirement to renew training at a specified time. However, there is a requirement for staff to have up to date food safety knowledge in line with their work activities.

As best practice for renewing a premises food hygiene certificate is 3 years, and this involves an environmental health inspector checking that staff are appropriately trained, it has become industry practice to renew training every 3 years. However, if an employees responsibilities for handling food change or the organisation adopts a new procedure then training should be delivered at that time.

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