Level 3 HACCP Training Course
Online HACCP training designed for managers and supervisors wishing to manage the HACCP food safety management system, ensuring that their business legally complies with European Regulation No 852/2004 on the Hygiene of Foodstuffs.
- Developed by Health & Safety Professionals
- CPD and RoSPA Accredited Course
- High Quality Training Experience
- Fully Online Course, Instant Access
- High Quality Certificate posted the next working day
Who Should take this course
This HACCP training is aimed at managers, supervisors and anyone in charge of managing food safety wishing to implement and manage the HACCP food safety system in their food business.
Hazard Analysis and Critical Control Point (HACCP) is a formal and systematic, science-based food safety system that is used for managing risks in the food industry. By law, food businesses in the EU are required to implement a food safety management system based on the Codex HACCP principles.
Employees who are not at manager or supervisor level may be better suited to our Level 2 HACCP training course.
We also offer a Level 3 Supervising Food Safety course comprising of the wide-range of legislative and practical aspects of food safety management. This course covers topics such as the safe storage of food, preservations techniques, contamination prevention and hygienic practices.
On successful completion of the course a high quality, personalised certificate will be posted to you the next working day. This can be used to provide evidence for compliance and audit. It can also be shown to an environmental health officer.
All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuous Professional Development (CPD) guidelines.
This course is also accredited by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.
The course is divided into eighteen accessible, interactive modules and includes an assessment at the end..
- Learning Objectives and The Definition of Key Terms
- An Introduction to HACCP - What is food safety management? HACCP – A potted history. What does HACCP involve? Lessons to be learnt.
- Food Safety Hazards and Their Control - Controlling food borne illness.
- HACCP and The Law - Food safety legislation in the UK. European Union directives. Legal requirements for training. Flexibility and HACCP. The Codex HACCP principles. Alternatives to HACCP. Enforcement of the Food Hygiene Regulations. Defence against prosecution.
- HACCP Success or Failure - Success or failure. Why HACCP fails. Success with HACCP.
- Prerequisite Programmes - Prerequisite Programmes (PRPs). Details involved in establishing supplier approval. Effective PRPs. Assessing PRPs.
- Preparing and Planning for HACCP - Management commitment. Understanding the benefits of HACCP. Planning the HACCP project. Project management skills. Structuring the HACCP system. Structuring the HACCP plan.
- Creating the HACCP Team - Creating a HACCP team. Benefits of using a team. Responsibilities of the team. Team Leader responsibilities. HACCP team meetings.
- The 7 Principles of HACCP - The 7 Codex HACCP principles. The Codex 12 logic steps sequence. A staged development of HACCP. What is a HACCP plan? Documents within the HACCP system. Describe the product and its intended use. The process flow diagram. Creating a flow diagram -things to consider.
- Step 1: Hazard Analysis - The first principle of HACCP. The 3 stages of hazard analysis. What is the risk of a hazard occurring versus its severity? Control measures.
- Step 2: Critical Control Points - What are Critical Control Points? What are decision trees?
- Step 3: Critical Limits - Examples of critical limits. Setting critical limits. Achieving critical limits.
- Step 4: Monitoring - What is monitoring? Types of monitoring. Frequency of monitoring. Information to be included in the monitoring plan. Training objectives for monitoring CCPs.
- Step 5: Corrective Action - Corrective action procedures. Dealing with the affected product. Product recall.
- Step 6a: Validation - Validation of the HACCP plan. Useful validation questions. Who can validate.
- Step 6b: Verification - Reasons for verification. Validation vs. verification. Verification methods. Frequency of verification. The benefits of HACCP auditing. Types and levels of auditing. The structure of the audit. The 2nd method of verification: data analysis. The 3rd method of verification.
- Implementing HACCP - Planning the implementation of HACCP. Planning the implementation of HACCP. Advantages and disadvantages of the different approaches. Training HACCP. Implementing monitoring procedures. Confirm implementation is complete.
- Step 7: Review and Maintenance – HACCP review and maintenance. Possible changes to prompt a review. Maintaining the HACCP team. Maintaining sources of information. Maintaining HACCP documentation.
The online assessment is taken on completion of the training material. You will be asked 42 multiple choice questions with a pass mark of 70%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.
It takes approximately 10 hours to complete the course in full. This can be spread out over multiple sessions or completed in a single session. There is no time limit for completion.
£125 + VAT