Put in place a food safety management system after taking this Level 3 HACCP course.
This 2 day course gives candidates an in-depth look into HACCP plans and how to establish your own management system.
Candidates will then able to play a pivotal role in their food safety management team.
Candidates will learn a variety of topics. These include establishing and implementing a HACCP management plan.
The full course content is:
- Principles of HACCP management
- The benefits of HACCP
- Food hazards and controls
- Developing a management plan
- The 7 principles of HACCP
- Implementing the desired management plan
- Analysing and amending HACCP procedures
Assessment and Certification
Candidates will receive a course booklet to assist them throughout the day. At the end of the course, candidates will take a multiple-choice question paper to test their understanding
Successful candidates will receive their certificate, accredited through Highfield Qualifications, shortly after their training.
We recommend that candidates retake the course every 3 years to refresh their understanding.
Who needs level 3 HACCP training?
Level 3 HACCP training is for all owners, managers and those wishing to play their part in the HACCP team. This course suits both manufacturing and catering.
Businesses that need to consider level 3 HACCP training include:
- Food & Drink Manufacturing Plants
It is recommended that participants have undertaken the Level 3 Food Hygiene course before enrolling on this course, however this is not essential.
Looking for a HACCP course aimed at all employees? Try our Level 2 HACCP course.
What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points and is a way of managing the food safety within a food business. When employed correctly it ensures that the food being prepared is safe for human consumption and any food safety risks are managed effectively.
Owners and managers should put a HACCP plan in place in order to create the highest possible levels of safety. This forms a crucial part of managing food hazards safely.
What are the 7 principles of HACCP?
- Conduct a hazard analysis
- Determine the critical control points
- Establish critical limits for each CCP
- Monitor control measures at each CCP
- Establish corrective actions
- Implementing verification procedures
- Establish documentation and record-keeping
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