Level 3 HACCP Training For Catering & Retail Online Course

The Level 3 HACCP Training for Catering & Retail course is designed to provide in-depth knowledge of Hazard Analysis and Critical Control Points (HACCP) principles, food safety legislation, and best practices essential for professionals working in food handling, processing, catering, and retail environments. This advanced training program empowers learners to implement, manage, and audit HACCP systems in compliance with international standards, ensuring food safety from production to consumption.

Whether you're a food handler, supervisor, quality assurance manager, or entrepreneur in the catering or retail sector, this course equips you with the skills and understanding required to maintain a safe and compliant food business.

This internationally recognized HACCP training meets the mandatory Level 3 requirements and provides comprehensive insights into food safety management, legal compliance, risk assessment, and critical control systems.

Learning Outcomes

• Understand the seven core principles of the HACCP system.
• Identify food hazards and implement effective control strategies.
• Develop a compliant HACCP plan for catering or retail settings.
• Monitor and document critical control points in food processes.
• Apply corrective and preventive actions to food safety issues.
• Ensure verification, validation, and continuous HACCP improvement.

Course Link: Level 3 HACCP Training For Catering & Retail

Course Curriculum

Module 01: An Introduction to HACCPUnderstand the purpose, scope, and importance of HACCP in food safety.

Module 02: HACCP and Food Safety LegislationExplore global and local food safety laws impacting HACCP systems.

Module 03: Food Safety HazardsIdentify biological, chemical, and physical hazards in food environments.

Module 04: Planning a HACCP SystemLearn to design a HACCP plan tailored to your food operation.

Module 05: Creating the HACCP SystemDevelop complete HACCP systems that align with regulatory standards.

Module 06: Principle 1 – Hazard AnalysisAnalyze food safety risks across the supply chain.

Module 07: Principle 2 – Critical Control PointsDetermine key points in the process where hazards can be controlled.

Module 08: Principle 3 – Critical LimitsEstablish measurable criteria to maintain safety at each control point.

Module 09: Principle 4 – Monitoring Critical Control PointsDesign effective monitoring protocols and documentation systems.

Module 10: Principle 5 – Corrective ActionCreate action plans when safety thresholds are not met.

Module 11: Principle 6 – Verification of the HACCP SystemLearn auditing techniques to validate and verify HACCP effectiveness.

Module 12: Principle 7 – DocumentationMaster the documentation required to prove HACCP compliance.

Module 13: Implementing the HACCP SystemUnderstand the steps and roles involved in applying HACCP.

Module 14: HACCP AlternativesDiscover alternative food safety systems and when to apply them.

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.