Level 3 HACCP Training

What's included:

• Fully Online Recorded Class
• CPD Accredited
• Free certificate
• 24/7 access to the course for Lifetime
• Online support
• No hidden fees

Course Link : Level 3 HACCP Training

In the ever-evolving world of food safety, one system stands at the forefront: HACCP. Hazard Analysis and Critical Control Points, or HACCP, is a globally recognised system designed to ensure food safety from farm to fork. Our Level 3 HACCP Training delivers a complete A-Z education on how to plan, implement, monitor, and maintain effective HACCP systems—ensuring safety, compliance, and confidence in the food you handle or produce.

Whether you're managing a food business, working in catering, manufacturing, or hospitality, understanding HACCP is not just a regulatory requirement—it’s a commitment to safety and quality. With this advanced Level 3 HACCP Training, you will develop the knowledge and practical tools to safeguard public health and uphold international food safety standards.

This globally relevant course is built around the 7 principles of HACCP, covering everything from hazard identification and critical control points to documentation, monitoring, and corrective action. Backed by the latest food safety legislation, this training ensures you understand how HACCP protects not just consumers, but businesses and reputations.

Learning Outcomes

• Understand the purpose of HACCP in ensuring food safety.
• Learn about food safety laws and regulations.
• Identify and assess various food safety hazards.
• Develop skills to plan a HACCP system effectively.
• Learn to establish critical control points (CCPs).
• Understand critical limits and their importance.
• Master monitoring techniques for CCPs.
• Recognize how to take corrective actions when needed.
• Verify the efficiency of a HACCP system.
• Keep proper documentation for HACCP compliance.
• Implement HACCP systems in food operations.
• Explore alternatives to traditional HACCP systems.

Disclaimer:

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

Course Modules

Module 01: An Introduction to HACCP

Explore the history, importance, and international relevance of HACCP in food safety systems.

Module 02: HACCP and Food Safety Legislation

Understand legal obligations, compliance frameworks, and how HACCP aligns with international standards.

Module 03: Food Safety Hazards

Learn to identify biological, chemical, and physical hazards that pose risks in food production and handling.

Module 04: Planning a HACCP System

Step-by-step guidance on laying the groundwork for your HACCP plan—team, scope, and responsibilities.

Module 05: Creating the HACCP System

Build your HACCP structure using flow diagrams, process descriptions, and hazard analysis preparation.

Module 06: Principle 1 – Hazard Analysis

Conduct a comprehensive hazard analysis to ensure risk awareness at every stage of food handling.

Module 07: Principle 2 – Critical Control Points

Identify Critical Control Points (CCPs) to eliminate or reduce food safety risks to acceptable levels.

Module 08: Principle 3 – Critical Limits

Set measurable limits at each CCP to maintain control and prevent hazards.

Module 09: Principle 4 – Monitoring Critical Control Points

Establish effective monitoring systems to ensure that all CCPs remain within critical limits.

Module 10: Principle 5 – Corrective Action

Plan and apply corrective actions when a CCP deviates from acceptable levels.

Module 11: Principle 6 – Verification of the HACCP System

Review and validate your HACCP system for ongoing effectiveness and legal compliance.

Module 12: Principle 7 – Documentation

Develop the necessary records and documentation to prove HACCP compliance and efficiency.

Module 13: Implementing the HACCP System

Transition from planning to action—execute your HACCP system in real-world environments.

Module 14: HACCP Alternatives

Explore equivalent food safety systems and how they compare with HACCP in scope and application.