Who is this course for?

This course is ideal for supervisors, managers, and team leaders in the food industry who need a deeper understanding of HACCP principles.

What level of prior knowledge is required?

Participants should ideally have completed a Level 2 HACCP course or have some foundational knowledge of food safety.

What will I learn over the two days?

The course covers advanced HACCP principles, risk assessment techniques, and how to implement and manage a HACCP plan effectively.

Is there a practical component involved?

Yes, there are practical sessions where participants can engage in developing a HACCP plan relevant to their workplace.

What certification is provided upon completion?

Participants will receive a Level 3 HACCP certification awarded by Highfield upon successful completion of the assessment.

How many participants are typically in a class?

Class sizes are kept small to ensure individual attention and effective learning, typically ranging from 6 to 12 participants.

Are there any prerequisites for this training?

While there are no formal prerequisites, a basic understanding of food safety will be beneficial for participants.

£375

per person

Level 3 HACCP training in Boroughbridge, North Yorkshire

intermediate

Highfield

Level 3 Award in HACCP for Food Manufacturing

2 day1–12 participantsCertificate included

Course Overview

Ensuring food safety within a manufacturing environment requires more than just basic awareness; it demands a robust, scientific approach to risk management. Delivered at our dedicated training centre in Boroughbridge, North Yorkshire, the Highfield Level 3 Award in HACCP for Food Manufacturing (RQF...

What You'll Learn

Explain the importance of HACCP-based food safety management systems

Identify the preliminary processes required for HACCP plan development

Conduct a hazard analysis to identify significant food safety hazards

Determine critical control points using a logical decision-making process

Establish validated critical limits for identified control measures

Design effective monitoring procedures for critical control points

Define corrective actions for deviations from established critical limits

Verify and validate the effectiveness of the HACCP system

Manage essential HACCP documentation and record-keeping procedures

Student Reviews

Why students choose us

Training that's worth every minute — and every penny

Certified & Accredited

Highfield, NUCO and IOSH options, depending on course

Small Group Sizes

Max 12 per class — real attention, real learning

Friendly Instructors

Experts who make training enjoyable

17+ Years Experience

Trusted by 20,000+ Yorkshire professionals

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Questions & Answers

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Need Group Training?

We offer on-site training for groups of 6 or more. Contact us for special pricing and customised programmes.

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Dates Coming Soon

We run this course regularly. Get in touch to discuss dates or arrange a private group session.

01423 396780 Email Us

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Level 3 Award in HACCP for Food Manufacturing

Course Overview

What You'll Learn

Student Reviews

Training that's worth every minute — and every penny

Questions & Answers

Need Group Training?

Dates Coming Soon

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