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Level 3 HACCP for Food Manufacturing (Open Course)

(17 customer reviews)


Prices are exclusive of VAT and per delegate

Selected open courses are now being delivered live online.

Attendee Information

Please provide full details for each delegate.


Our 2-day Level 3 HACCP open course covers the practical application of the HACCP principles and provides the knowledge and understanding required to be an effective member of the HACCP team.

Level 3 HACCP Open Course content:

  • What is HACCP and a Food Safety Management System (FSMS) and why it’s used
  • Legal requirements for HACCP
  • The role of prerequisite programmes (PRPs)
  • The Codex principles and steps including hazard analysis, Critical Control Points (CCPs), critical limits, & monitoring systems
  • Putting the principles into action
  • Implementing HACCP & how to maintain the system
  • Validation and verification of HACCP
  • Documentation and record-keeping

Level 3 HACCP Open course information:

Key learning objective: To understand how to effectively apply the principles of HACCP Summary of learning outcomes:

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

  • State the importance of HACCP-based food safety management systems
  • Explain and utilise the Codex-based methodology for HACCP-based systems
  • Contribute to the development of HACCP-based systems
  • Evaluate HACCP-based procedures

Most food manufacturers working to BRCGS, or the major retailer requirements, train their HACCP team members to Level 3 HACCP standards.

Typically, you hold a Level 2 HACCP qualification, however, if you do not have this qualification, and have been working with HACCP, please just contact us. We’d be happy to help you decide if you’ve enough experience to pass the Level 3 HACCP course.

This Level 3 HACCP course is accredited & certificated by the Highfield Awarding Body for Compliance.

Level 3 HACCP Open course cost per place: £595 + VAT or 2 for £1,050 + VAT

Why choose Adele Adams Associates?

  • We have many years of HACCP expertise
  • Our trainers generate great Level 3 HACCP exam results
  • We use your HACCP plans during training to ensure the team thoroughly understands how your HACCP plan has been designed and the controls in place
  • Our course is packed full of interaction and site-specific exercises to challenge thinking and develop competency

Can I book an in-house course instead?

Yes! Our in-house courses are more cost-effective if you wish to have a team trained on this subject rather than just a couple of people.  It is for a maximum of 12 delegates.  Please contact us for a quote and we’ll give you the dates we have available.

Terms and conditions of booking

Prices shown are exclusive of VAT and your invoice will show the VAT added.  Course fees must be paid 21 days before the course start date. Once the booking has been received by Adele Adams Associates Ltd, you are liable for payment. To secure your place, course fees must be paid at least 21 days before the course start date.

If you are unable to attend, substitutions (i.e. name changes) can be made but cancellations cannot normally be made.  You can transfer to another course if your current course is more than 10 working days away, free of charge.  If it is within 10 working days of the course, you will be liable to pay the full price for the current course place and the new course place.

Please note it may be necessary, for reasons beyond our control, to alter the programme or tutors. Adele Adams Associates Ltd reserve the right to cancel the course, for such reasons as undersubscription. In such an event a full refund will be given or transferred to another course. No responsibility is accepted for incidental loss resulting from such a cancellation.  Course fees do not include accommodation.

There are only 12 places per course available.  Once you click on the course date you require, it will tell you if it is available or not.

17 reviews for Level 3 HACCP for Food Manufacturing (Open Course)

  1. L.Winnick

    An enjoyable course

  2. Hina

    I found it very useful.
    Overall good

  3. Balwinder

    The course is very knowledgeable for me and the tutor is explain the steps very simple way, easy to understand

  4. E. Rolph

    Very good for a 2 day course, a lot of information given and help

  5. Chris R

    A complex subject made simple, Debbie made it extremely easy to understand.
    Thoroughly enjoyed it

  6. L.Marples

    Great course, well taught by Debbie!!

  7. A. Garratt

    Very informative, and presented in a good way

  8. M. Cooper

    Everything was well explained and good examples given. Enjoyable course.

  9. R. Ferenick

    The best trainer what i ever had

  10. J. Cousins

    Very good, well organised and very good trainer

  11. R. Nicholls

    Tutor always makes the course content enjoyable

  12. Cath M

    Good fun and brings the theories to life

  13. MS

    Would recommend to other staff

  14. E.Beveridge

    Very happy with the course, i feel as though I have taken a lot of information away from it

  15. S.Janga

    Very good way of delivering this course. I enjoyed doing the practicals from intake of ingredients to despatch

  16. Katy Corigan

    The course was excellent and provided me with a very strong understanding. I think it would be beneficial to add some “example exam questions” at the end of the sections. I think this would aid understanding of the type of questions to expect in the exam.

  17. Daniel Thompson

    It was a good course, Debbie should be commended she is a very good trainer. Thank you

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