Level 3 HACCP

£125.00 +VAT

Duration: 8 hours

This course is designed to help food business managers comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP.

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Description

Course content

  • An Introduction to HACCP – what is food safety management, key terms, what is HACCP, benefits of HACCP and why HACCP is important.
  • HACCP and The Law – food safety legislation, training requirements, enforcing the law and due diligence.
  • HACCP Alternatives – should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.
  • Planning a HACCP System – preparing for HACCP, creating a HACCP plan and HACCP success vs failure.
  • Food Safety Hazards – how contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
  • Prerequisite Programmes – what are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.
  • Creating the HACCP System – the 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.
  • Principle 1: Hazard Analysis – what is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.
  • Principle 2: Critical Control Points – what is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Alimentarius Commission decision tree.
  • Principle 3: Critical Limits – what is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits.
  • Principle 4: Monitoring Critical Control Points – what is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan.
  • Principle 5: Corrective Action – what is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls.
  • Principle 6: Verification of the HACCP System – why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.
  • Principle 7: Documentation – record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.
  • Implementing the HACCP System – implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.

Who would benefit

This Level 3 HACCP course is suitable for food business managers and supervisors.  For non-managers and supervisors, a Level 2 HACCP course is available.

It’s recommended that learners who have not previously taken a Level 3 Supervising Food Safety and Hygiene course do so alongside this Level 3 HACCP training.

Certification and assessment

The online assessment is taken on completion of the training material. You will be asked 45 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don’t pass don’t worry! You can take the test as many times as you need with no extra charge.

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