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Level 3 HACCP Training - Course
Training Tale

Summer Sale | 3 Courses Mega Bundle + E-Certificates | Expert Tutor Support | Unlimited Retake

Summary

Price
£19 inc VAT
Study method
Distance learning
Duration
4 hours · Self-paced
Qualification
No formal qualification
Certificates
  • Certificate of completion - £18.99
Assessment details
  • Level 3 HACCP Training - Course (included in price)
Additional info
  • Tutor is available to students

Overview

Level 3 HACCP Course is a widely accepted method for identifying and controlling food safety risks. All businesses that handle and prepare food are required by law to exhibit a good understanding of food safety management best practices, food and hygiene requirements. This course covers important topics such as HACCP's seven key principles, food safety laws and legislation in the UK, hazard analysis, and personal hygiene.

By the end of the Level 3 HACCP course, you will have a thorough grasp of HACCP concepts and how to properly implement them in your workplace. You will also learn how contamination and germs may enter the food supply chain and how to put measures in place to prevent it. Access the Level 3 HACCP modules from any internet-enabled device, including computers, tablets, and smartphones.

***Courses are included in This Course***

  • Course 01: Level 3 HACCP Training Course
  • Course 02: Level 2 HACCP Training for Catering and Retail
  • Course 03: Level 2 Food Hygiene and Safety Course

***Other Benefits of The Course***

  • Free 3 PDF Certificate
  • Access to Content - Lifetime
  • Exam Fee - Totally Free
  • Free Retake Exam

[ Note: Free PDF certificate as soon as completing the course]

Certificates

Assessment details

Level 3 HACCP Training - Course

Included in course price

Course media

Description

Course Curriculum of Level 3 HACCP Training

  • Module 01: An Overview of HACCP
  • Module 02: Laws Related to Hazard Analysis Critical Control Point principles
  • Module 03: HACCP Alternatives
  • Module 04: Planning a Hazard Analysis Critical Control Point Principles System
  • Module 05: Understanding Food Safety Hazards
  • Module 06: Prerequisite Programmes
  • Module 07: Creating the HACCP System
  • Module 08: Principle 1: Hazard Analysis
  • Module 09: Principle 2: Critical Control Points
  • Module 10: Principle 3: Critical Limits
  • Module 11: Principle 4: Monitoring Critical Control Points
  • Module 12: Principle 5: Corrective Action
  • Module 13: Principle 6: Verification of the HACCP System
  • Module 14: Principle 7: Documentation
  • Module 15: Implementing the HACCP System

>>------------------<<

Assessment Method

After completing each module of the Level 3 HACCP Course, you will find automated MCQ quizzes. To unlock the next module, you need to complete the quiz task and get at least 60% marks.

Certification

After completing the MCQ/Assignment assessment for this Level 3 HACCP course, you will be entitled to a Certificate of Completion from Training Tale. The certificate is in PDF format, which is completely free to download. A printed version is also available upon request. It will also be sent to you through a courier for £18.99.

Who is this course for?

This Level 3 HACCP Course is ideal for those who work in:

  • Restaurants or cafes.
  • Hospitality and catering.
  • Kitchens in schools and workplaces.
  • Stalls, selling food.
  • Supermarkets and butchers.

Requirements

There are no specific requirements for Level 3 HACCP course because it does not require any advanced knowledge or skills.

Career path

This Level 3 HACCP qualification will significantly boost any professional's CV! This course certification is required for your next job:

  • The average salary for a Restaurant Manager is £31,896.
  • The average salary for a Food Factory Manager is £46,656.

Questions and answers

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Legal information

This course is advertised on Reed.co.uk by the Course Provider, whose terms and conditions apply. Purchases are made directly from the Course Provider, and as such, content and materials are supplied by the Course Provider directly. Reed is acting as agent and not reseller in relation to this course. Reed's only responsibility is to facilitate your payment for the course. It is your responsibility to review and agree to the Course Provider's terms and conditions and satisfy yourself as to the suitability of the course you intend to purchase. Reed will not have any responsibility for the content of the course and/or associated materials.

FAQs

Study method describes the format in which the course will be delivered. At Reed Courses, courses are delivered in a number of ways, including online courses, where the course content can be accessed online remotely, and classroom courses, where courses are delivered in person at a classroom venue.

CPD stands for Continuing Professional Development. If you work in certain professions or for certain companies, your employer may require you to complete a number of CPD hours or points, per year. You can find a range of CPD courses on Reed Courses, many of which can be completed online.

A regulated qualification is delivered by a learning institution which is regulated by a government body. In England, the government body which regulates courses is Ofqual. Ofqual regulated qualifications sit on the Regulated Qualifications Framework (RQF), which can help students understand how different qualifications in different fields compare to each other. The framework also helps students to understand what qualifications they need to progress towards a higher learning goal, such as a university degree or equivalent higher education award.

An endorsed course is a skills based course which has been checked over and approved by an independent awarding body. Endorsed courses are not regulated so do not result in a qualification - however, the student can usually purchase a certificate showing the awarding body's logo if they wish. Certain awarding bodies - such as Quality Licence Scheme and TQUK - have developed endorsement schemes as a way to help students select the best skills based courses for them.
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