Level 3 HACCP for Manufacturing or Catering

Course description

This Level 3 HACCP qualification covers the practical application of the HACCP principles and provides the knowledge and understanding required to be an effective member of the HACCP team. This is typically the level to which most food manufacturers working to BRC, or the major retailer requirements, would train their HACCP team members to.

We offer both a Level 3 Award in HACCP for Food Manufacturing and Level 3 Award in Supervising HACCP for Catering.

At a glance: Level 3 HACCP

Aimed at: HACCP Team Members and other key employees
Duration: 2 days
Aim: To provide the skills required to be an effective member of the HACCP team
Examining Body: Royal Society for Public Heath (RSPH) for Manufacturing course, Highfield Awarding Body for Compliance (HABC) for Catering course.

In-house course maximum numbers: 12

Open course: For our next open course dates, click here

Why choose us?

  • We have many years of HACCP experience
  • We have great exam results at this level
  • The level 3 course is packed full of interaction and site specific exercises to challenge thinking and develop competency
  • Using your HACCP plans during training, our trainers will ensure site level CCPs are integrated into the two-day course to ensure your team thoroughly understands the HACCP controls in place

 

Course Content:

  • Importance of HACCP based food safety management systems
    • Need for HACCP
    • The HACCP approach to food safety management
    • Legislation relating to HACCP
  • Preliminary processes for developing a HACCP system
    • Requirements for a HACCP team
    • Prerequisites for HACCP
    • Product description and intended use
    • Process flow diagrams
  • Development of HACCP based procedures
    • Hazards analysis and control measures
    • Critical control points
    • Critical limits
  • Implementation of HACCP
    • Monitoring procedures at critical control points
    • Corrective actions
  • Evaluation of HACCP-based procedures
    • Verification and validation procedures
    • Documentation and record keeping

At the end of the course you will be able to:

  • Understanding the requirements for HACCP
    • State the importance of HACCP including:
      • The need for HACCP-based food safety management procedures
      • The HACCP approach to food safety management
      • The legislation relating to HACCP
    • Understand the preliminary processes for HACCP-based food safety management procedures including:
      • Pre-requisites for effective HACCP systems
      • Requirements for a HACCP team
      • Food production processes and use of the end product
      • Process flow diagrams, purposes and use.
  • Understand the HACCP methodology:
    • Stating hazards and risks
    • Definitions and identification of critical control points (CCPs)
    • Definitions and identification of critical limits
    • Clear understanding of monitoring, corrective actions, verification and documentation:
      • Purpose of monitoring procedures at critical control points
      • Stating need for corrective actions and maintaining control
      • Importance verification and review procedures
      • Importance of documentation and record keeping procedures

Assessment method:

  • RSPH: A 45 multiple-choice question examination to be completed in 90 minutes

Prior qualifications:

The possession of a Foundation Certificate in HACCP would be advantageous but not essential. It is recommended that candidates have knowledge of Food Hygiene and Safety that is contained in Level 3 Awards in Food Safety.


Syllabus:

HACCP Courses