HACCP Level 3 - Managing HACCP
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Our HACCP Level 3 online 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.
Compliance with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs
Online learning, train at your own pace
Certificate on successful completion
Approximate duration: 4 - 6 hours
Unlimited resits at no cost
Accredited by CPD
Although devised by the company managers, perhaps the key players in ensuring HACCP systems work are the “hands-on” managers and supervisors who are responsible for; securing the standards of work within the company and training the staff in the practices that will guarantee safe food.
It is essential that the critical tier of staff need to be well trained themselves. This Level 3 HACCP training course is intended to help managers and supervisors, or those aspiring to take on those roles, to understand HACCP and know how their day to day contributions will make the difference in the long run to their company’s profits and success.
Who is this HACCP Level 3 in Managing HACCP online course 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.
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.
This course looks at how managers and supervisors in a catering, retail or manufacturing establishment can implement HACCP-based food safety management systems successfully into their food businesses. It has the option for users to click on their industry to view individual examples of how the topics will apply to them.
- Food safety management and HACCP - Module 1
- Food safety hazards and their control - Module 2
- Prerequisite Programmes (PRPs) - Module 3
- Preliminary steps before the development of the HACCP Plan - Module 3
- Steps 6 to 8 of the Codex twelve step logic sequence - Module 5
- Steps 9 to 12 of the Codex twelve step logic sequence - Module 6
Once the learner has completed the course, they will 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
The average time required to complete the learning is approximately 4 to 6 hours; however, the course is designed to go at the pace of the learner and can be completed in more time if needed.
The online assessment for the course consists of 45 multiple choice questions. To be successful, candidates must achieve a 75% pass mark to obtain the certificate.
Level 3 Managing HACCP Certification
On successful completion of the online course assessment, the candidate will be able to print/save their Level 3 HACCP in Managing certificate. In addition to this, an email is sent to the candidate containing a link to the certificate.
This is the simplest, most convenient way to achieve compliance. Also, a QR code has been added to the certificate, which can be scanned by a smartphone to establish the certificate’s validity.
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