HACCP Level 3 Food Safety and Hygiene Intermediate

Looking for Food Hygiene / Safety training? Looking for HACCP? Don't do these separately when you can get your qualification in one course. You will get the full benefit of having a live trainer on this Zoom course, so that you can ask questions and have meaningful discussions. This course is relevant and up to date with the latest codex and industry changes, challenges and GFSI requirements.

This combined HACCP and Food Safety Level 3 course will give you a 2 in 1 qualification that is unique to STC. Other training providers only provide these as separate qualifications, however STC has challenged this practice since “you can’t know HACCP without food safety, and you can’t know food safety without HACCP!”

This combined HACCP and Food Safety Level 3 course will give you a 2 in 1 qualification that is unique to STC. Other training providers only provide these as separate qualifications, however STC has challenged this practice since “you can’t know HACCP without food safety, and you can’t know food safety without HACCP!”.

We are very proud to offer this accredited qualification to those involved with any and all aspects in a food business relating to HACCP and Food Safety.

Note that when you complete a Level 3 in HACCP and Food Safety with STC, this counts as a credit towards your Level 4 with us, and this means that you will only be required to attend the last 2 days of the Level 4 course.

Hazard Analysis and Critical Control Points is one of the most important elements to learn, understand and practice in food safety training. The best way to identify whether food is ready and safe for consumption is through the use of HACCP and this course takes you through the fundamentals of PRP's (prerequisite programmes) and CCP's (critical control points) so that you can see how HACCP shapes the way a business controls hazards in order to ensure food safety / hygiene. The course includes essential requirements such as Food Safety and Quality Culture and other such GFSI requirements.

Foodborne illnesses or severe allergic reactions are just a few of the main reasons why HACCP is extremely important to understand and practice. Whether it stems from poor hygiene in food preparation or an unwanted bacteria that can multiply and create high health risks – learning the core functions of HACCP through proper training will allow you to prevent any of these serious issues from occurring far in advance.

If you play a part in making safe foods / drinks in your business, then this HACCP and food safety / hygiene course is for you.

HACCP and food safety training is regarded by the Foods Standards Agency as being important to maintaining good practice in the production of safe food.

This course has been accredited by the CPD Standards Office for delivery, structure and content.

LIVE ONLINE: Please note that this is an online course with a live trainer, delivered via zoom. A zoom link will be sent upon booking so that the attendee can easily join the class online. Course notes will be shared beforehand and these will be shared on the screen also. All attendees and the trainer can see and talk with each other at all times so that it’s interactive and very much like being in a classroom.

ASSESSMENT Information for candidate.

1. The examination has 30 questions and has a pass mark of 60% (18/30).
2. The duration of the examination is 1 hour.
3. A learner will pass if they achieve 60%, a Merit at 70% and a Distinction at 80% overall.

Holders of the qualification will have the knowledge necessary to be an integral part of a food business as well as part of Technical and Quality departments and HACCP team members. The qualification is also suitable for those working in related industries, such as packaging, storage and distribution.

The qualification is also relevant to those owning/managing smaller food businesses to give them the underpinning knowledge to develop a HACCP study and understand the fundamentals of food safety.

It is a good idea for attendees to already have some knowledge of food safety hazards and controls, and this course will provide the required knowledge and understanding to achieve a Level 3.

It is common for holders of a Level 3 qualification in HACCP and / or Food Safety to progress to Supervisor, Team Leaders or Manager level roles in Quality / Technical and Production departments. Your Level 3 may be credited towards a Level 4 with STC.

It is typical for Mangers and HACCP Team leaders to hold a Level 4.

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