Course description
Level 3 Managing HACCP
Our Level 3 Managing HACCP online training course will provide supervisors, managers and owners in food establishments the skills to produce and implement HACCP systems, follow HACCP regulations for businesses to meet their legal requirements.
The profitability of our food companies, be they manufacturing, catering or retail depend on our providing good quality products that are appealing, tasty and safe. Failure to do this will result in loss of reputation, customers and ultimately loss of profits.
HACCP (Hazard Analysis Critical Control Point) had its origins in the space race of the 1960s, when it was recognised that food poisoning in space would effectively mean the end of a mission. HACCP was therefore devised to be a proactive food safety system which would analyse every stage of production “from farm to fork” and highlight every area where a food hazard, without detection, could cause harm to the food product produced.
Course aim
The aim of this course is to give you an in-depth level of understanding and a good working knowledge of HACCP (Hazard Analysis Critical Control Point) which you will need in order to implement, manage and maintain an effective food safety management system in your business. This understanding will help ensure everyone works to the highest standards of food safety and hygiene whilst complying with the relevant food safety law.
Upcoming start dates
Outcome / Qualification etc.
On successful completion of the online course assessment, the candidate will be able to print/save their Level 3 Managing HACCP certificate. In addition to this, an email is sent to the candidate containing a link to the certificate.
Learning objectives
Once the learner has completed the course, they will be able to:
- Identify the importance of HACCP-based food safety management systems
- Recognise and identify hazards and risks
- Identify what should be included in pre-requisite programmes and their importance
- Implement effective HACCP principles within a food business/environment
- Describe what is included within a HACCP plan and why it is essential
- Recognise Critical Control Points (CCPs) and how to put corrective action procedures in place
- List the five preliminary steps included in the application of HACCP
- Identify what a PFD (process flow diagram) is and how it can be useful in managing a food business
Training Course Content
This course looks at how managers and supervisors in a catering, retail or manufacturing establishment can implement HACCP-based food safety management systems successfully into their food businesses. It has the option for users to click on their industry to view individual examples of how the topics will apply to them.
- Food safety management and HACCP - Module 1
- Food safety hazards and their control - Module 2
- Prerequisite Programmes (PRPs) - Module 3
- Preliminary steps before development of the HACCP Plan - Module 3
- Steps 6 to 8 of the Codex twelve step logic sequence - Module 5
- Steps 9 to 12 of the Codex twelve step logic sequence - Module 6
Course delivery details
- Access course on Desktop, Laptop or Tablet
- 4 - 6 Hour Duration