HACCP Level 3 – Online

Our HACCP Level 3 course will help you gain a greater understanding of the importance of HACCP and that food businesses are legally required to put a food safety management system in place that is based on the principles of HACCP.

All about this HACCP Level 3 course

HACCP Level 03 Buy here

Food Safety Training approved by RoSPA and CPD Approved UK.270 AED /
58.80 Pounds/
6000 INR/
72 USD !!

Our course is suitable for managers and business owners working in food businesses. In our course, you will learn that HACCP is an acronym for Hazard Analysis and Critical Control Point.

You will learn that HACCP is a preventive approach to food safety. It essentially identifies the things that could go wrong in all food processes and puts a plan in place to prevent them. It focuses on preventing the hazards that can affect food safety throughout the entire supply chain, e.g. from raw ingredients to the finished product.

You will acknowledge that HACCP is a vital part of a food safety management system (FSMS) and that all food businesses must have a management system in place by law. In this course you will consider that an FSMS includes policies, procedures, plans, work instructions and records. These must be specific to the business and based on the principles of HACCP.

You will learn that the HACCP system can be applied to all stages of food production (from farm to fork) even though sometimes it can be difficult to apply the principles at the farming stage. However, good hygiene practices and the Codex General Principles of Food Hygiene should be adopted even at the farm level which you will take a look at in this course. You will acknowledge that the HACCP concept was created in the 1960s, as a result of the USA space programme and became a legal requirement under European Union Law in the 1990s.

You will learn that local authorities have Environmental Health Officers and Trading Standards Officers who enforce the food safety laws. EHOs can take different enforcement action against food businesses who are not complying with food safety laws for example, enforcement notices and penalties. You will consider that food safety hazards can be controlled by good hygiene practices and learn the importance of having a food safety management system based on the principles of HACCP.

At the end of our course, you will look at the importance of implementing and maintaining the HACCP system for it to be effective in controlling food safety hazards. You will also consider that for a HACCP to be effective the prerequisites need to be completed, the preliminary tasks need to be in place and the seven principles need to be applied. By the end of the course you will feel more confident in your understanding of HACCP and how you can implement it in your business.

In order to complete the course, you must achieve 80% or more in the final multiple-choice quiz.

You will earn 5 CPD points on completion of the course, this course will take around 5 hours to complete and the certificate will last for two years.

Institute of Hospitality approved

This course is accredited by the Institute of Hospitality, a globally recognized mark of quality in the hospitality industry.