HACCP Training Level 3

HACCP Training Level 3

Food businesses are legally required to implement an effective food safety management system. This Level 3 HACCP Training is designed for supervisors, managers or business owners to help them successfully implement and monitor HACCP systems in the workplace and work towards compliance with legislation.

Course contents

This training course is broken down into 3 sections

1. What is HACCP?
2. Prerequisites
3. The 12 Steps and 7 Principles of HACCP

About this course

Hazard Analysis and Critical Control Point (HACCP) Systems are put in place to make sure that any food prepared by a business is safe to consume.

This Level 3 HACCP course will educate users on the legislation surrounding HACCP, the 3 key stages – The Preparatory Stage, Hazard Analysis Stage and Monitoring and Verification Stage, the approaches you can take to HACCP and how to develop a HACCP plan.

In the UK, the Food Safety Act and the Food Safety and Hygiene Regulations make HACCP a legal requirement for any organisation which handles food. Failure to comply with any food safety law is a serious breach and courts can enforce huge penalties and even ban business owners from running food businesses.

Check out our other Food Hygiene Training Courses:

• Food Safety and Hygiene Training – Level 1
• Food Safety and Hygiene Training – Level 2
• Food Safety and Hygiene Training – Level 3
• HACCP Training – Level 2

Why is this training important?

Compliance

It’s important that you comply with the law and know the ways in which it affects you and the way you work.

The Food Safety Act is the overall legislation which sets food safety standards. It makes it a criminal offence to produce, sell, or serve food which might cause harm to whoever eats it; to make, sell, or serve food which doesn’t meet certain expected standards of quality or which differs from what’s suggested on the label; and to make sure that all food labelling is accurate and not misleading in any way.

Working alongside the Food Safety Act are the Food Safety and Hygiene Regulations. It’s these regulations which make HACCP a legal requirement for any organisation which handles food. They also provide power to the Food Standards Agency whose responsibility it is to enforce food safety laws…

• The Food Hygiene (England) Regulations 2006
• The Food Hygiene (Wales) Regulations 2006
• The Food Hygiene (Scotland) Regulations 2006
• The Food Hygiene (Northern Ireland) Regulations 2006

Available in 40 languages