This HACCP training level 3 will guide food safety managers and supervisors through the guidelines to successfully implement and monitor the HACCP seven principles in their workforce. After this online course you will be able to outline the need for and understand the importance of HACCP-based food safety management systems, describe the HACCP approach to food safety, as well as the importance of prerequisite programmes and what they should contain, and explain and evaluate the 5 preliminary steps in the logical application of HACCP.
Course Overview
Format
- Level 3
- 2-3 Study Hours
- Online Study
Accreditation
- 2-3 CPD Hours
- CPD Certified
Course description
An important aspect of food safety is a successful food safety system, and anyone working in the food industry needs to be aware of how this system works.
Businesses may use a system designed to meet their needs, but EU law requires that all food safety systems are based on the HACCP guidelines and so it is important that food staff understand them.
Our Level 3 HACCP training course has been designed for food safety managers, supervisors, team leaders, business owners and anyone responsible for assisting in the development and maintenance of a HACCP system or team.
Those involved in the preperation of food and working with or handling food will need to complete our Level 2 HACCP training course.
HACCP stands for Hazard Analysis and Critical Control Points, and is a seven-principle system designed to assess and address potential hazards in food industry workplaces. Employers can only show that they are qualified to fulfil their duties safely if their staff are trained in line with the seven principles of HACCP.
Our Level 3 HACCP Training course guides food safety managers and supervisors through the guidelines to successfully implement and monitor the HACCP (stands for Hazard Analysis and Critical Control Points) seven principles in their workplace. Only by providing effective HACCP training can you ensure that you and your employees are suitably competent to fulfil their duties safely and to internationally recognised HACCP standards.
As they work through the HACCP Level 3 online course, learners will learn about all aspects of HACCP. They will be able to explain the need for a food safety system based on HACCP; how the HACCP principles are used to create a food safety system; how HACCP is applied to the type of food business you work in, and why procedures and documentation are needed to consistently produce safe food.
Who should take this course and why?
This HACCP safety training level 3 course is for anyone responsible for assisting in the development and maintenance of a HACCP system or team. It is also suitable for small business owners and managers, across the catering and retail sectors, including restaurants, cafes, takeaways, food trucks, school kitchens, bars and pubs. After undertaking this online course, learners will be able to analyse hazards effectively and determine control points in line with established HACCP principles.
Overall, the HACCP safety training level 3 course will ensure you gain the necessary understanding of food safety systems and how to implement them, all the while ensuring your business is compliant with Regulation 852/2004, Article 5 and that you are producing food that is safe. It also demonstrates that your organisation is dedicated to educating its staff by delivering first class food safety training in line with the HACCP guidelines without the need for off-site learning or disruptive classroom sessions.
What does this course cover?
The aim of this training is to develop your understanding of HACCP-based food safety management and how it is best implemented and maintained in a food business or organisation.
| Module | What it includes |
| An Introduction to HACCP | An introduction to food safety management and find out why we need HACCP. |
| Prerequisite Programmes | What prerequisite programmes are, where you can get more information on them and the areas they cover. |
| Approaches to HACCP | An introduction to selected HACCP application models such as; Codex HACCP and its 7 principles of HACCP, product and process led HACCP |
| How to Develop a HACCP Plan | How to create a HACCP plan using the Codex logical sequence for the application of HACCP principles. |
Level 3 HACCP Training outcomes
Following an assessment, on completion of this e-learning course, supervisors and managers will be able to:
- Outline the need for, and understand the importance of HACCP-based food safety management systems
- Describe the HACCP approach to food safety procedures
- Describe the importance of prerequisite programmes and what they should contain
- Explain and evaluate the five preliminary steps in the logical application of HACCP
- Easily identify hazards and risks in a food preparation or production process
- Determine what is a critical control point (CCP) for significant hazards and establish critical limits
- Describe the procedures required for monitoring CCPs and the corrective action procedures
Level 3 HACCP Training Certificate
The end-of-course test for this module consists of 30 multiple choice questions. You are required to achieve an 80% pass mark, but you can attempt the test up to three times at no extra cost.
After this, if you still haven’t achieved the 80% pass mark, you will need to contact the Virtual College support team to discuss extra attempts.
On completion of the course and online test you will be able to download and print your Level 3 HACCP certificate instantly, and we suggest you keep this for your records. The certificate includes the Virtual College and CPD logo as well as your name, the title of the course completed, certificate number, date completed and the modules covered within the course.
You will learn
- Outline the need for, and understand the importance of HACCP-based food safety management system
- Describe the HACCP approach to food safety procedures
- Describe the importance of prerequisite programmes and what they should contain
- Explain and evaluate the five preliminary steps in the logical application of HACCP
- Easily identify hazards and risks in a food preparation or production process
Who is it for?
Roles including:
- Senior Manager
- Senior Bar Manager
- Senior Hotel Manager
- Senior Café Manager
- Senior Takeaway Manager
- Business Owners
- Anyone involved the implementation of a HACCP system
Legislation
Legislation covered in this course includes:
The key legislation regarding HACCP is the EU food law, Regulation 852/2004, Article 5. It was introduced on 1st January 2006 making it mandatory that all food businesses both implement and maintain a permanent procedure based on the HACCP system.
This was first just a recommended procedure in the 1990s, but it was soon discovered that failure to implement these procedures could have disastrous consequences for both consumers and business. Therefore, following this law, businesses within the food industry need to put measures in place to protect consumers from unsafe food, and HACCP is considered the best way of achieving this.