HACCP Level 3 Advanced Diploma

Course Line On Demand

Reed Courses Certificate of Completion

Digital certificate - Included

Final Exam

Included in course price

• Disclaimer 01:00

  • 1: Disclaimer 01:00

• Module 1: An Introduction to HACCP 07:00

  • 2: Module 1: An Introduction to HACCP 07:00

• Module 2: HACCP and Food Safety Legislation 11:00

  • 3: Module 2: HACCP and Food Safety Legislation 11:00

• Module 3: Food Safety Hazards 12:00

  • 4: Module 3: Food Safety Hazards 12:00

• Module 4: Planning a HACCP System 12:00

  • 5: Module 4: Planning a HACCP System 12:00

• Module 5: Creating the HACCP System 05:00

  • 6: Module 5: Creating the HACCP System 05:00

• Module 6: Principle 1 – Hazard Analysis 03:00

  • 7: Module 6: Principle 1 – Hazard Analysis 03:00

• Module 7: Principle 2 – Critical Control Points 03:00

  • 8: Module 7: Principle 2 – Critical Control Points 03:00

• Module 8: Principle 3 – Critical Limits 05:00

  • 9: Module 8: Principle 3 – Critical Limits 05:00

• Module 9: Principle 4 – Monitoring Critical Control Points 10:00

  • 10: Module 9: Principle 4 – Monitoring Critical Control Points 10:00

• Module 10: Principle 5 – Corrective Action 05:00

  • 11: Module 10: Principle 5 – Corrective Action 05:00

• Module 11: Principle 6 – Verification of the HACCP System 08:00

  • 12: Module 11: Principle 6 – Verification of the HACCP System 08:00

• Module 12: Principle 7 – Documentation 04:00

  • 13: Module 12: Principle 7 – Documentation 04:00

• Module 13: Implementing the HACCP System 07:00

  • 14: Module 13: Implementing the HACCP System 07:00

• Module 14: HACCP Alternatives 03:00

  • 15: Module 14: HACCP Alternatives 03:00

• Assessment 11:00

  • 16: Final exam 11:00

The HACCP Level 3 Advanced Diploma offers an in-depth curriculum covering all critical aspects of the HACCP food safety management system. Starting with an introduction to food safety principles and the benefits of HACCP, the course guides learners through legislative requirements that govern food safety and business owner responsibilities.

You will study common food safety hazards, including the top causes of food poisoning, and learn how to control microbiological contamination. The course thoroughly covers the planning and creation of a HACCP system, focusing on the seven fundamental principles including hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification, and documentation.

Detailed modules explain how to conduct hazard analysis using risk matrices, establish critical control points, and implement monitoring plans tailored to your business. Corrective actions and verification processes are examined with real-world examples such as product recalls.

The course also explores documentation essentials and the practicalities of implementing HACCP across the workplace, including training requirements and visibility of HACCP systems. Finally, learners review criticisms of HACCP and alternative food safety approaches.

Delivered by Course Line, an award-winning educational brand, this diploma blends theoretical knowledge with practical application, ensuring you can confidently manage food safety in various settings.

Certification
Upon successful completion, learners receive a free digital certificate recognising their expertise in HACCP and food safety management.

This course is designed for food industry professionals responsible for food safety, including quality assurance managers, food business operators, supervisors, and compliance officers. It is ideal for those who need to understand or implement HACCP systems as part of their job role.

Aspiring food safety specialists and auditors seeking a formal qualification in HACCP will find this course invaluable. Business owners aiming to meet legal requirements and improve food safety practices benefit from the practical skills and comprehensive knowledge offered.

Additionally, individuals preparing for roles in catering, manufacturing, retail food service, or regulatory bodies will gain a strong foundation in HACCP principles and legislation. Adult learners returning to education with an interest in food safety will appreciate the course’s flexible format and industry relevance.

To enrol in the HACCP Level 3 Advanced Diploma, learners should have basic English proficiency to engage with course materials and complete assessments. Access to a reliable internet connection and a compatible device such as a computer, tablet, or smartphone is required. A background in food handling or safety is beneficial but not mandatory.

Completing this diploma opens opportunities in food safety management roles, including HACCP coordinator, food safety auditor, quality control officer, and compliance inspector. Graduates can also advance towards positions in food production management, regulatory compliance, and consultancy within the food and hospitality industries.

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