Level 3 HACCP Training Course in Managing
Our online Level 3 HACCP Training course in Managing HACCP will provide supervisors, managers and owners in food establishments the skills to produce and implement HACCP systems, follow HACCP regulations for businesses to meet their legal requirements.
The profitability of our food companies, be they manufacturing, catering or retail depend on our providing good quality products that are appealing, tasty and safe. Failure to do this will result in loss of reputation, customers and ultimately loss of profits.
HACCP (Hazard Analysis Critical Control Point) had its origins in the space race of the 1960's, when it was recognised that food poisoning in space would effectively mean the end of a mission. HACCP was therefore devised to be a proactive food safety system which would analyse every stage of production “from farm to fork” and highlight every area where a food hazard, without detection, could cause harm to the food product produced.
- Helps you comply with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs
- Meet the UK training requirements for managers and supervisors
- Train online at your own pace with a full audio voiceover
- Accredited by CPD
- Certificate on successful completion
- Course duration: 4 - 6 Hours
- Unlimited resits at no cost
Who is this Level 3 HACCP Training in Managing for?
This course is for those who have specific responsibilities in food manufacturing, retail or catering businesses for the management of HACCP. For example, this could be a manager or supervisor or owner of a restaurant or a specialist retail business such as a butcher handling ready-to-eat foods.
Level 3 HACCP Training in Managing Certification
Our entire library of training courses are accredited by the CPD Certification Service as adhering to the universally recognised Continuing Professional Development (CPD) guidelines.
Upon passing the online assessment you will have the options to both print and download your Level 3 HACCP Training in Managing Certificate in PDF format. In addition to this an automated email will also be sent to your chosen email address containing a link to your certificate ensuring you always have access to a copy.
Furthermore, a QR code is displayed on each certificate which when scanned by a smartphone links to our certification database. This allows employers, auditors and local authority inspectors, for example, to establish a certificates validity instantly and at any time.
Course Screenshots (click to view images)
This course aims to give you an in-depth level of understanding and a good working knowledge of HACCP (Hazard Analysis Critical Control Point) which you will need to implement, manage and maintain an effective food safety management system in your business. This understanding will help ensure everyone works to the highest standards of food safety and hygiene while complying with the relevant food safety law.
On completion of the course, you should be able to:
- Identify the importance of HACCP-based food safety management systems
- Recognise and identify hazards and risks
- Identify what should be included in pre-requisite programmes and their importance
- Implement effective HACCP principles within a food business/environment
- Describe what is included within a HACCP plan and why it is essential
- Recognise Critical Control Points (CCPs) and how to put corrective action procedures in place
- List the five preliminary steps included in the application of HACCP
- Identify what a PFD (process flow diagram) is and how it can be useful in managing a food business
Training Course Content
This course is made up of the following modules:
An Introduction to Level 3 HACCP in Managing
This section introduces the learner to the course. It looks at how the in-depth ways in which HACCP can be implemented and maintained effectively in a business following best practice, its benefits and the costs to consumers and to businesses should the standards not be met and maintained throughout each of the food processes.
However, HACCP (Hazard Analysis Critical Control Point) is a proactive rather than a reactive food safety management system designed to ensure food remains safe at every stage of the process.
Module 1 - Food Safety Management and HACCP
This module explores what HACCP is; it’s origins and how it was developed. It looks at Codex HACCP guidelines and why it is important to implement effective HACCP systems into a food business.
Module 2 - Food Safety Hazards and Their Control
This module works as an introduction to food safety hazards and contaminants. It looks at how to prevent contamination and the survival of multiplication of pathogens in food.
Module 3 - Prerequisite programmes (PRPs)
This module covers Prerequisite Programmes (PRPs) and how to develop, design and implement effective PRPs as part of a HACCP system.
Module 4 - Preliminary steps to developing a HACCP plan
This module concentrates on the five preliminary steps to HACCP, such as how to assemble a HACCP team, identifying high-risk groups and environments, and other essential steps to developing a HACCP plan.
Module 5 - Steps 6 to 12 of the Codex Twelve Step Logic Sequence
This module is split into 7 sections concentrating on the codex principles. It looks at what each principle entails and how to implement these controls in a successful HACCP system.
On completion of the course lessons and training material an online assessment will automatically unlock. The assessment will contain 45 multiple-choice questions and a mark of 75% or above will be required to pass.
The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don't pass first time there's no need to worry. Unlimited resits at absolutely no additional charge are available so you can retake the assessment again as many times as you need to.
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