HACCP Level 3
£49 + VAT
Our HACCP Level 3 course will help you gain a greater understanding around 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 course
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 has been independently reviewed and accredited by the Institute of Hospitality. The IoH is the world’s largest body for people working in hospitality professions and globally recognised as a mark of quality. As an Institute of Hospitality accredited course, you can be sure that the materials covered are detailed and highly useful for anyone working in the hospitality and leisure industries.
Institute of Hospitality logo
Fully CPD registered
Completed online with instant downloadable certificate
Detailed content on how to put a HACCP system into place
Suitable for managers and business owners.
Covers all required legislation and practices
Fully printed certificate posted next day
Complete the online multiple choice assessment as many times as you need to pass
Unit 1 – Introduction to HACCP – In our first unit, you will be introduced to HACCP and how it relates to food safety. You will look at what HACCP is and will learn about its role in preventing and managing food safety hazards. You will look at some key definitions that relate to HACCP as well will as looking at the origins of HACCP and how the concept came about. You will consider some of the reasons why HACCP is important and look at where HACCP can be applied and what constitutes a food business. You will look at HACCP in relation to food safety management systems. Finally, you will look at some food safety statistics and incidents to highlight the importance of HACCP.
Unit 2 – HACCP and the law – In this unit, you will explore the food safety laws that relate to HACCP and look at some of the laws that have come from the European Union (EU); one of which being the HACCP law. You will look at some food safety laws that have originated in the United Kingdom (UK) and how they relate to HACCP, you will then look at the legal requirement for training in HACCP. You will explore the Food Law Codes of Practice and Practice Guidance and learn about the enforcement of food safety laws. You will look at who enforces the law, what actions they can take and the penalties food businesses could face for non-compliance. Finally, you will consider how due diligence can be used as a defence in a court of law.
Unit 3 – Alternative food safety management – In this unit, you will be introduced to various examples of food safety management systems that can be used by different types of food businesses. You will explore some alternative food safety management systems to HACCP that can be used by smaller caterers, retailers and manufacturers, as well as looking at some examples of international and national standards and schemes that can be used as a framework for a food safety management system. You will consider some of the benefits of having food safety management systems audited and certificated by a third party.
Unit 4 – Hazards in the food industry – In this unit, you will consider the different food safety hazards which could harm consumers. You will explore four different categories of food safety hazard: biological, chemical, physical and allergenic. You will then take a look at what food poisoning is, what causes it and how it can harm people. You will look at how cross-contamination and cross-contact can increase the risk of hazards entering foods. Finally, you will consider how an effective HACCP system and preventive measures can control food safety hazards.
Unit 5- Prerequisite programmes – In this unit, you will be introduced to prerequisite programmes. You will look at what they are and why they must be in place before a HACCP system is implemented. You will explore some examples of prerequisites that are common to most food business operators and look at some additional ones that may be relevant. You will look at controlling food safety hazards with prerequisites, without implementing a full HACCP system. You will learn about validating, monitoring, verifying, documenting and reviewing prerequisites.
Unit 6- Putting a HACCP system in place – In this unit, you will explore in detail how you can put a HACCP system in place and look at what a HACCP plan is and why it is an important part of HACCP and food safety management systems. You will consider why management commitment is needed for a HACCP system to be successful and look at defining the scope of a HACCP study and what this entails. You will explore five preliminary tasks involved in developing a HACCP plan. You will look briefly at how the preliminary tasks lead on to the application of the seven HACCP principles. Finally, you will look at the requirements for HACCP plans in all food businesses such as manufacturing, catering and retail.
Unit 7- The seven principles of HACCP – In our final unit, you will consider the seven principles of HACCP, as well as looking at why the principles should be applied and how they are a vital part of the twelve steps to a HACCP plan. Finally, you will look at the importance of implementing and maintaining the HACCP system for it to be effective in controlling food safety hazards.