Why should I study HACCP Level 3?

If you are a manager or supervisor in the food industry, this Level 3 HACCP course is designed to give you a better understanding of a food businesses legal responsibility to implement an effective food safety management system based on the principles of Hazard Analysis and Critical Control Points (HACCP).

This online course will assist you in understanding your responsibility for developing, implementing, and maintaining the HACCP system, as well as ensuring that all employees operate safely.

This course examines what HACCP is, your legal obligations, and the steps involved in building an effective HACCP food safety management system. This training will also assist you in identifying food safety hazards and the necessary controls to ensure that the HACCP system continues to function effectively.

To address the various food safety subjects, this HACCP course utilises interactive tasks, videos, and written guidance. To complete the course, it takes around 6 hours and you must pass the final multiple-choice test. After this you will have instant access to your certificate.

Instant access to your course upon purchase, no need to wait
Downloadable certificate after successful completion of final multiple-choice test
Free re-sits of the test if you do not pass first time
Course designed by industry experts
A fast, efficient, effective way to learn

What's involved?

Unit 1 – Introduction to HACCP and the Law

The first unit look at what HACCP is, how it originated, the benefits of HACCP, HACCP terminology, food safety law, UK legislation, how food safety law is enforced, prosecution and due diligence.

Unit 2 – Microbiological Contamination

In this unit we look at microbiological hazards, pathogens, spores, toxins, food poisoning, food spoilage, raw foods, high and low risk foods, viral contamination, bacterial multiplication and temperature control.

Unit 3 – Food Safety Hazards

In this unit we look at physical, chemical and allergenic hazards and their associated control measures. We also take a look at allergic reactions, the 14 allergens, anaphylaxis, allergen labelling laws and Natasha’s law.

Unit 4 – Prerequisite Programmes

In this unit we look at what prerequisites are, why are they required, controlling prerequisites, examples of prerequisites, personal hygiene, suppliers, food storage, stock rotation, food premises design, waste management, pest management and cleaning schedules.

Unit 5 – Preliminary Steps

In this unit we look at creating a HACCP System, assembling and training the HACCP team, describing the product and ingredients, identifying how the products will be used and who the consumers are, creating a flow diagram and confirming it is correct.

Unit 6 – The 7 Principles Part 1

In this unit we look at hazard analysis, how to conduct a hazard analysis, the meaning of risk, determining critical control points, the codex decision tree and establishing critical limits.

Unit 7 – The 7 Principles Part 2

In this unit we look at monitoring CCPs, effective monitoring, documenting the monitoring system, establishing corrective actions, establishing verification procedures and keeping records.

Why choose this course?

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Accredited by: CPD

£55.00

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How does it work?

Instant access to your course

During the purchase process you will create your own account. Once you have bought your courses you will have instant access to their content from your unique user portal. You will also be sent a copy of the invoice via email for your records (this can also be found in your user portal).

How to complete your course

Each course is broken down into manageable units which contain videos, diagrams, written content, and a range of interactive activities such as quizzes to reinforce your learning.

Assessment

Once you have completed all the content of a course, you will have the option to take the final test, which will check your knowledge from all the units. To complete the course, and gain your certificate, you must achieve at least 80% in the final multiple-choice quiz.

Getting your certificate

Once you have successfully completed your course and passed the final test you will have instant access to a downloadable PDF certificate. This will also be accessible from your user portal section any time you log in. Your certificate will have a unique ID which can be checked with us if needed.

FAQs

How long does the course take to complete?

This course takes 6 hours to complete, and you can do this without any restrictions. This means you can complete the course at your own pace. And don’t worry, you can pause and come back to where you left off whenever you like. This means you can fit the course around your other commitments easily.

Will I get a certificate when I finish?

Yes, as soon as you finish this course you can immediately download a PDF version of your personalised certificate. This certificate has a unique ID, so that it can be verified with us if needed.

How long does the certificate last?

We generally recommend taking each course at least once every 2 years. Although, some employers and industries may require you to complete training more frequently, as such please check with your employer if you are unsure.

What are the benefits of completing this course online?

Completing the course online allows you to study in your own time and at your own pace. You can complete the units at a time to suit you and revisit the content as much as you need. This will give you a more engaging learning experience and allow you to interact and learn the content easier.

HACCP Level 3

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