HACCP Level 3 Training in Managing

This HACCP Level 3 looks in depth at ways in which HACCP can be implemented and maintained effectively in a business following best practice, its benefits and the costs to consumers and to businesses should the standards not be met and maintained throughout each of the food processes.

HACCP (Hazard Analysis Critical Control Point) is a proactive rather than a
reactive food safety management system designed to ensure food remains safe at every stage of the process.

• Course Overview - download

Course Aim

The aim of this course is to give you an in-depth level of understanding and a good working knowledge of HACCP (Hazard Analysis Critical Control Point) which you will need in order to implement, manage and maintain an effective food safety management system in your business. This understanding will help ensure everyone works to the highest standards of food safety and hygiene whilst complying with the relevant food safety law.

Course Content

This course is made up of 6 modules, which cover:

• Module 1 – Food safety management and HACCP
• Module 2 – Food safety hazards and their control
• Module 3 – Prerequisite Programmes (PRPs)
• Module 4 – Preliminary steps before development of the HACCP Plan
• Module 5 – Steps 6 to 8 of the Codex twelve step logic sequence
• Module 6 – Steps 9 to 12 of the Codex twelve step logic sequence

Course Duration

The average time required to complete the learning is approximately 4 to 6 hours,
however the course is designed to go at the pace of the learner and can be
completed in more time if needed.

Assessment

The online assessment for the course consists of 45 multiple choice questions. In order to be successful, candidates must achieve a 75% pass mark (34 or above) to obtain the certificate.

Certification

On successful completion of the assessment, the candidate will be able to print/save their certificate. In addition to this, an email is sent to the candidate containing a link to the certificate. This is the simplest, most convenient way to achieve compliance. Also, a QR code has been added to the certificate, which can be scanned by a smartphone to establish the certificate’s validity

This course is for those who have specific responsibilities in food manufacturing,
retail or catering businesses for the management of HACCP. For example, this could
be a manager or supervisor or owner of a restaurant or a specialist retail business
such as a butcher handling ready-to-eat foods.

Currently there are no Q&As for this course. Be the first to ask a question.