Level 3 HACCP Training for Catering & Retail

Duration 8-10 hours

Last audited 5th June 2023

CPD Approved RoSPA Approved IoH Approved
Level 3 HACCP for Catering & Retail
For me
For teams
  • 100% online training

  • Start when you like

  • Learn on any device (desktop, mobile or tablet)

  • Instant assessment and result

  • 1 learner per course

  • Train teams of all sizes

  • Bulk discounts starting at 10% off 10 courses

  • Learn on any device (desktop, mobile or tablet)

£130 +VAT

include vat

Includes a 10% discount for 10+ courses

By law, all food businesses must ensure that they have implemented an effective food safety management system based on the 7 principles of HACCP in their premises. As a manager or supervisor it’s your responsibility to take part in the planning stages of the HACCP system and ensure that all staff members within the workplace are working safely and in accordance with food safety controls.

This Level 3 HACCP for Catering & Retail training course is designed to help learners understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and aids you to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively.

100% online training

Access anywhere

Same day digital certificate

Printed certificate posted next working day

Full audio voiceover

Unlimited assessment attempts

Developed by food safety professionals and reviewed by an Environmental Health Officer

Accredited by CPD, assured by RoSPA Qualifications and endorsed by the Institute of Hospitality

Ensures compliance with UK regulations on the Food Safety and Hygiene (England) Regulations 2013 (and similar)

Ensures compliance with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs

What you'll learn

By the end of this course, learners will:

  • Understand why a HACCP food safety management system is important and beneficial.
  • Understand food hygiene law and the different food safety management systems that can be chosen.
  • Know how to plan and implement a successful HACCP system and avoid the common pitfalls.
  • Understand the importance of having effective prerequisite programmes in place.
  • Be confident in their knowledge of the 7 principles of HACCP and the 12 step process.
  • Know how to conduct a hazard analysis and identify critical control points.
  • Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
  • Know how to validate and verify the HACCP plan and understand the importance of keeping documentation.

Training you can trust

  • Course Content
  • Assessment
  • Suitable for

Module 1:  Introduction to HACCP

This module introduces the idea of food safety management systems and provides definitions for the key terms associated with HACCP. The module looks at why HACCP is important and how it will benefit your food business.

  • What is food safety management?
  • Key terms
  • What is HACCP?
  • Benefits of HACCP
  • Why is HACCP important?

Module 2: HACCP and the Law

This module reminds you of the food safety laws that are in place which your food business must comply with, including those related to HACCP and staff training. It also looks at how these laws are enforced, what is meant by a due diligence defence, and alternative food safety management systems that are based on the principles of HACCP.

  • Food safety legislation
  • Training requirements
  • Enforcing the law
  • Due diligence
  • Should I use HACCP?
  • Safer Food, Better Business
  • CookSafe
  • Safe Catering

Module 3: Food Safety Hazards

This module looks at three of the four main types of contamination: physical, chemical and allergenic. It provides information on each of these, including how contamination can occur and control measures you can take in order to prevent contamination.

  • How contamination applies to HACCP
  • Physical hazards
  • Chemical hazards
  • Allergenic hazards

Module 4: Microbial Hazards

This module focuses on the fourth main type of contamination: microbial. It explains the microbial food safety hazards that are present in your premises and how you can effectively manage them.

  • Microbial contamination and prevention
  • Pathogenic bacteria
  • Toxins & bacterial spores
  • Food-borne diseases
  • Food spoilage
  • Viral contamination
  • The top 10 causes of food poisoning
  • Low and high-risk foods
  • Food preservation
  • Bacteria growth - atmosphere

Module 5: Prerequisite Programmes - Part 1

This module explains what is meant by a HACCP prerequisite, and details the first few examples of prerequisites that your food business should have in place before implementing your HACCP system.

  • Examples of prerequisites
  • Assessing prerequisites
  • Employee training
  • Potable water
  • Approved suppliers
  • Pest control and prevention

Module 6: Prerequisite Programmes - Part 2

This module continues explaining what is meant by a HACCP prerequisite, and explains more examples of prerequisites that should be in place before the HACCP system is implemented.

  • Supervising personal hygiene & cleaning
  • Premises design & waste management
  • Stock rotation & food storage
  • Packing and food contact materials

Module 7: Planning and Creating the HACCP System

This module looks at what needs to be considered when planning to implement a HACCP system, including how to create a HACCP plan. It also introduces the 7 principles of HACCP and details the steps that should be taken before principle 1 can be implemented.

  • Preparing for HACCP
  • Project management
  • Creating a HACCP plan
  • HACCP success vs failure
  • The 7 principles
  • The 12-step process
  • Step 1: Creating the HACCP team
  • Step 2: Describing the products and ingredients
  • Step 3: Identifying the product’s uses and consumers
  • Step 4: Constructing a flow chart
  • Step 5: Confirming the flow chart in the premises

Module 8: Principle 1 - Hazard Analysis

This module looks at the first HACCP principle and outlines the 3-step approach to hazard analysis to help you learn how to identify the significant hazards in your workplace that need to be controlled within the HACCP system.

  • What is hazard analysis?
  • The 3-step approach
  • Hazard analysis documentation
  • Conducting a hazard analysis
  • Prerequisites or HACCP?
  • Useful contacts
  • Claims

Module 9: Principle 2 - Critical Control Points

This module explains how to determine when a significant hazard in your food business becomes a critical control point that needs immediate attention should something go wrong. It also outlines how to use a decision tree to help you make this judgement.

  • What is a control measure?
  • What is a critical control point?
  • Overusing CPPs
  • Decision trees
  • The Codex Alimentarius decision tree
  • Cooking instructions

Module 10: Principle 3 - Critical Limits

This module looks at what to consider when setting critical limits for your identified critical control points in order to ensure that the potential hazards remain under control.

  • What is a critical limit? 
  • Critical limit criteria 
  • Examples of critical limits 
  • Setting critical limits

Module 11:  Principle 4 - Monitoring Critical Control Points

This module explains why it’s necessary to keep an eye on the food safety hazards and closely monitor your critical control points. It also outlines the different methods for monitoring and looks at what should be included in monitoring documentation.

  • What is monitoring?
  • Effective monitoring
  • Calibration
  • Frequency of monitoring
  • The monitoring plan

Module 12: Principle 5 - Corrective Action

This module looks at the corrective action procedures your business should implement so that you can quickly and effectively deal with any contaminated food products.

  • What is corrective action?
  • Corrective action procedures
  • Product recalls
  • Types of recalls
  • The 10 steps of recall
  • Root cause analysis
  • The 5 whys

Module 13: Principle 6 - Verification of the HACCP System

This module outlines why it’s important to regularly review the HACCP plan and verify that the HACCP system continues to work effectively. It also looks at some of the key techniques used when validating, verifying, reviewing and auditing the HACCP system.

  • Why is verification important?
  • Validation
  • Verification
  • Reviewing the HACCP plan
  • Benefits of reviewing HACCP
  • Verifying the effectiveness of corrective action
  • Internal auditing

Module 14: Principle 7 – Documentation

This module looks at the final principle of HACCP and explains the necessity of keeping accurate and regular records, as well as the importance of keeping the HACCP team well trained and up to date.

  • Record keeping and maintaining documentation
  • Summary of documentation for the 7 principles
  • Maintaining the HACCP team
  • Data analysis
  • Complaints management
  • The importance of traceability
  • One step forward, one step back

Module 15: Implementing the HACCP System

This final module of the course provides guidance on how to implement the HACCP system across the whole workplace and ensure it becomes a fundamental part of your food production processes. This includes ensuring staff members are educated and aware of their roles and responsibilities. 

  • Implementing HACCP 
  • Implementation methods 
  • HACCP training 
  • Making HACCP visible 
  • Confirming completion

Module 16: Course Resources

This module contains links to each of the resources included throughout the course that you can download and use in your own business or access to learn more information about the topics included.

  • Downloadable resources
  • Further training
  • Further reading

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.

This course is suitable for managers and supervisors working in catering & retail food premises. The course is designed to help you comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs, retained within UK law, which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.

It’s recommended that learners take a Level 3 Supervising Food Safety course before beginning this Level 3 HACCP training.

If you’re an employee of a food business and are not at a manager/supervisor level, then the Level 2 HACCP Training for Catering & Retail course is more suited to your needs.

This certified online training is ideal for people working in positions such as, but not limited to:

  • Manager / Supervisor / Team Leader
  • Head Chef
  • Director
  • Butcher
  • Baker
  • Inspector / Auditor

Written by experts

Profile photo of Eilidh Paton, Chartered Environmental Health Officer

In partnership with

Eilidh Paton

Chartered Environmental Health Officer

Eilidh Paton is an experienced Chartered Environmental Health Officer who has 15 years of experience working for Scottish Local Authorities primarily inspecting food businesses, particularly large scale manufacturers and factories. 

Eilidh is passionate about ensuring the highest standards of food hygiene, health and safety and works diligently to support organisations of all sizes to effectively manage their food and safety procedures. 

Eilidh has contributed to many of High Speed Training’s data-led reports, exploring trends relating to food hygiene and management across the UK.

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