Level 3 HACCP for Managers and Supervisors - CPD Accredited

Royal Open College

Reed Courses Certificate of Completion

Digital certificate - Included

• Module 1: Introduction to HACCP 13:18

  • 1: Module 1: Introduction to HACCP 13:18

• Module 2: HACCP and Food Safety Legislation 10:17

  • 2: Module 2: HACCP and Food Safety Legislation 10:17

• Module 3: Food Safety Hazards 10:46

  • 3: Module 3: Food Safety Hazards 10:46

• Module 4: Planning a HACCP System 13:28

  • 4: Module 4: Planning a HACCP System 13:28

• Module 5: Creating the HACCP System 10:53

  • 5: Module 5: Creating the HACCP System 10:53

• Module 6: Principle 1 – Hazard Analysis 11:17

  • 6: Module 6: Principle 1 – Hazard Analysis 11:17

• Module 7: Principle 2 – Critical Control Points 11:31

  • 7: Module 7: Principle 2 – Critical Control Points 11:31

• Module 8: Principle 3 – Critical Limits 07:52

  • 8: Module 8: Principle 3 – Critical Limits 07:52

• Module 9: Principle 4 – Monitoring Critical Control Points 11:27

  • 9: Module 9: Principle 4 – Monitoring Critical Control Points 11:27

• Module 10: Principle 5 – Corrective Action 10:54

  • 10: Module 10: Principle 5 – Corrective Action 10:54

• Module 11: Principle 6 – Verification of the HACCP System 10:41

  • 11: Module 11: Principle 6 – Verification of the HACCP System 10:41

• Module 12: Principle 7 – Documentation 13:28

  • 12: Module 12: Principle 7 – Documentation 13:28

• Module 13: Implementing the HACCP System 15:24

  • 13: Module 13: Implementing the HACCP System 15:24

• Module 14: HACCP Alternatives 12:29

  • 14: Module 14: HACCP Alternatives 12:29

• Module 15: Monitoring and Verification 09:34

  • 15: Module 15: Monitoring and Verification 09:34

• Module 16: Food Safety Auditing 10:26

  • 16: Module 16: Food Safety Auditing 10:26

• MCQ Assessment 03:00

  • 17: MCQ Assessment 03:00

• Course Completion 02:00

  • 18: Final Words 01:00
  • 19: Order Your CPD Certified Certificate (Optional) 01:00

Level 3 HACCP for Managers and Supervisors

This Level 3 HACCP for Managers and Supervisors course is designed to provide advanced knowledge of food safety and the Hazard Analysis and Critical Control Point (HACCP) system. It is tailored for those in managerial or supervisory roles in food production, catering, or manufacturing. The course ensures that learners can develop, implement, monitor, and verify effective HACCP systems, in line with legal and industry requirements.

Course Curriculum of the HACCP for Managers and Supervisors

Module 1: Introduction to HACCP
Learn the origins, purpose, and importance of HACCP. This module outlines how HACCP systems safeguard public health and enhance food safety standards across industries.

Module 2: HACCP and Food Safety Legislation
Understand the legal framework surrounding HACCP, including UK and international regulations, and how businesses must comply with food hygiene legislation.

Module 3: Food Safety Hazards
Explore different types of food safety hazards—biological, chemical, physical, and allergenic. Learn how to identify and assess risks throughout the food supply chain.

Module 4: Planning a HACCP System
This module explains the preliminary steps of HACCP implementation, such as assembling the HACCP team, describing the product, identifying the intended use, and drawing flow diagrams.

Module 5: Creating the HACCP System
Learn how to apply the seven HACCP principles in a step-by-step manner, and establish the foundation of a fully functioning food safety management system.

Module 6: Principle 1 - Hazard Analysis
Gain detailed insight into identifying potential hazards at each stage of production and analysing their significance in terms of food safety.

Module 7: Principle 2 - Critical Control Points
Understand how to determine which stages in the process are critical for controlling hazards and ensuring safe food production.

Module 8: Principle 3 - Critical Limits
Learn how to establish measurable and enforceable limits that define the safety boundaries at each Critical Control Point (CCP).

Module 9: Principle 4 - Monitoring Critical Control Points
This module covers the development of procedures to effectively monitor CCPs, ensuring that critical limits are consistently met.

Module 10: Principle 5 - Corrective Action
Explore how to establish clear corrective actions when monitoring indicates deviation from critical limits, preventing unsafe products from reaching consumers.

Module 11: Principle 6 - Verification of the HACCP System
Understand how to review and verify the effectiveness of the HACCP system through internal audits, testing, and external assessments.

Module 12: Principle 7 - Documentation
Learn the importance of maintaining accurate documentation and records to demonstrate compliance and traceability throughout the HACCP process.

Module 13: Implementing the HACCP System
Discover how to introduce the HACCP plan into daily operations and ensure staff across all levels understand and follow the procedures.

Module 14: HACCP Alternatives
Explore alternative food safety systems and how they compare or complement HACCP, including ISO 22000 and other risk-based approaches.

Module 15: Monitoring and Verification
Delve deeper into effective strategies for ongoing monitoring and verification, including key performance indicators and corrective action trends.

Module 16: Food Safety Auditing
This final module focuses on internal and external auditing practices, audit preparation, reporting procedures, and continuous improvement techniques.

Level 3 HACCP for Managers and Supervisors

Anyone who is interested in HACCP can enrol in this course

From this Level 3 HACCP for Managers and Supervisors course, you will get the theoretical knowledge that need to excel in this field. After completing our course, you can also enrol in the following course:

• Level 2 Award in HACCP for Catering (RQF)
• Level 2 Award in HACCP for Food Manufacturing (RQF)
• Level 3 Award in HACCP for Catering (RQF)
• Level 4 Award in HACCP Management for Food Manufacturing (RQF)
• Level 4 Award in HACCP Management for Food Manufacturing (RQF)
• Level 4 Award in HACCP for Management (CODEX Principles) (RQF)

Level 3 HACCP for Managers and Supervisors

There is no prior requirement to enrol on this HACCP course. All you need to enrol in this program is a smart device and stable internet connection access.

Level 3 HACCP for Managers and Supervisors

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