HACCP Food Safety Level 3

HACCP Level 3 Food Safety course online. EU regulation 852/2004 requires that all food business have a food safety management system in place based on HACCP principles and that those responsible for the safety of food have appropriate training in HACCP.

Whether you are working in a restaurant, delicatessen counter, or small food outlet, you are, so far is as reasonably practicable, responsible for your health, the health of your co-workers, employees, and the general public. It is vital therefore that you are aware of the potential risks when preparing food.

The objective of this HACCP Level 3 course is to enable you to achieve compliance in an effective and efficient way. This accelerated, accredited, cost-effective course covers each stage of the HACCP food safety system, supporting candidates in developing the knowledge and skills required to identify common hazards and to prevent food contamination.

Duration: Around 60 to 120 minutes depending on your pace of learning. Content remains available for 12 months if you wish to refresh the lessons at any point.

HACCP Food Safety Level 3 > What you will learn:

HACCP Food Safety Level 3

• HACCP Regulations
• HACCP Pre-requisites
• Food Safety Policy
• Handling Customer Complaints
• Product Recall
• Auditing
• Management Responsibility

HACCP Food Safety Level 3 Legislation

• Legislation and Laws
• Standards
• Legislation and Food Handers

Food Hygiene

• Food Poisoning
• Biological Hazard
• Bacterial Proliferation
• Conditions for Bacterial Multiplication
• Food Spoilage Bacteria
• Allergens
• Dealing with Allergens

Controlling Food Contamination

• Food Handler and Basic Hygiene
• Control of Food Inwards
• Methods to avoid Cross-contamination
• Food Handling, Storage and Preservation
• Cleaning and Record Maintenance
• Waste Management and Disposal
• Pest Control

What is included in this HACCP Level 3 Food Safety course?

• Accelerated learning – 60 to 120 Minutes
• Compliance with UK legislation and EU regulation (EC) No 852/2004
• Access for 1 year should you with to refresh you knowledge later
• Emailed certificate on successful completion
• Option for posted certificate

HACCP Food Safety Level 3 CERTIFICATION:

Throughout the course there are short 'Knowledge Checks'.

At the end of the course there is a 20 question assessment.

Successfully completion requires candidates to achieve 80% in this final assessment (Can be retaken)

On successful completion candidates will automatically be emailed their completion certificate.

If you wish to also receive a printed version of your certificate this can be purchase on completion and is sent first class.

The completion certificate contains the candidate name, course title, date and a validation code which can be authenticated via echo3education.

The course also offers a digital badge so your success can be shared online through websites like Linkedin. Sharing the digital badge requires free third party software. echo3education are happy to explain the process.

What does HACCP stand for?

What does HACCP stand for? HACCP stands for: Hazard Analysis and Critical Control Point. Essentially HACCP is a way of identifying and controlling hazards that could prevent food from being prepared safely. These hazards can be microbiological, chemical, or physical. HACCP was founded in the 1960s when NASA asked the Pillsbury corporation to develop the first foods for space flights. Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system. Based on risk-assessment, HACCP guides both government and industry in safe food production practices

Why HACCP is important

In the EU, there are an estimated 45.4 million cases of food poisoning each year. Many of these could have been prevented if HACCP principles had been implemented and followed correctly. Implementing the principles if HACCP is vitally important.

Food poisoning as result of poor work practices can have disastrous consequences for people and business alike. Food contamination or poisoning in the food service industry can affect scores of people at any one time. Most common symptoms of poisoning are abdominal cramps, Diarrhoea, weaknesses, fever, nausea, and vomiting. In some cases complications can arise leading to long term health problems and even death.

From a financial point cases of food poisoning are very costly to businesses. Some of the direct costs are closure of business, legal action by authorities, and legal action by individuals. Indirect costs can have the biggest financial impact. Loss of business due to tarnished reputation, legal fees, incident investigation, and bad press.

More about HACCP Food Safety Level 3

A good food safety management programme is based on 7 HACCP Principles. It is a structured, preventative system that achieves safety through hazard identification and control: They are, Hazard Analysis, Critical Control Points, establishing Critical Limits, Monitoring Requirements, Corrective Actions, Procedures and Verification. Though this may sound complex

The function of HACCP is actually quite simple. It's a powerful and effective system to prevent food from poisoning people

Any manager or supervisor working in a food service environment. Any employer who manages or implements a HACCP-based food safety management system.

Any individual working in a food service environment who prepares food would also benefit from this HACCP Food Safety Level 3 course

There are no prerequisites before starting this HACCP Food Safety Level 3 course.

After successfully completing the HACCP Food Safety Level 3 course you will understand how to implement and manage a HACCP based system. This will improve opportunities for management employment in the food sector.

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Certificate of completion

Digital certificate - Included