Level 3 HACCP Training Course

Level 3 HACCP
£ 125 +VAT

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 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.

  • Developed by food safety professionals
  • Accredited by CPD and Assured by RoSPA
  • Endorsed by the Institute of Hospitality
  • Ensures compliance with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs
  • Fully online course and assessment with no time limits
  • Full audio voiceover
  • Approximate duration: 8 hours
  • On completion, certificate is posted the next working day

Who should take this course?

This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you 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. 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 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
  • Lead Engineer
  • Director
  • Head Chef / Head Cook
  • Lead Quality Controller
  • Health & Safety Officer


CPD Approved
RoSPA Approved
IoH Approved

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.

This course is also assured by the Royal Society for the Prevention of Accidents through their RoSPA Qualifications Assurance System, as providing up-to-date, quality and content-approved training.

Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.

On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit. 

This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.

Environmental Health Officers

This course has been audited and approved by Environmental Health Officers: the training materials have been independently reviewed and are verified as containing the necessary knowledge to achieve the level of training specified.

Meet Our Experts

High Speed Training is proud to work with experts in education to create content that is up to date, relevant and practical. By taking a course with us, you can be confident that you and your staff will have the knowledge to safely carry out your jobs using best industry practice.

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If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!

Interactive Demo

Course content

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?

2HACCP 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. The module also looks at how these laws are enforced and what is meant by a due diligence defence.

  • Food safety legislation
  • Training requirements
  • Enforcing the law
  • Due diligence

3HACCP Alternatives

This module outlines the alternative food safety management systems to HACCP, all of which are valid and useful options for smaller food businesses or those who think a full HACCP system is too complex for their workplace.

  • Should I use HACCP?
  • Safer Food, Better Business
  • Cook Safe
  • Safe Catering
  • ISO 9001:2015
  • ISO 22000:2005
  • Other national guides
  • Certification schemes

4Planning a 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 and examples of common pitfalls to avoid.

  • Preparing for HACCP
  • Creating a HACCP plan
  • HACCP success vs failure

5Food Safety Hazards

This module takes a look at the four main categories of food safety hazards, with examples of controls for each, to remind you of why an effective HACCP system is so important.

  • How contamination applies to HACCP
  • Types of contamination
  • Physical, chemical, microbial and allergenic contamination
  • Top 10 causes of food poisoning
  • Controlling the hazards

6Prerequisite Programmes

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

  • What are prerequisites? 
  • Examples of prerequisites 
  • Effective prerequisites 
  • Assessing prerequisites

7Creating the HACCP System

This module introduces the 7 principles of HACCP and details the steps that should be followed before principle 1 can be implemented. This includes information on how to create a HACCP team, why it’s important to carefully consider each of your food products and the purpose of accurate process flow diagrams.

  • 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 
  • Confirming the flow diagram in the premises

8Principle 1 - Hazard Analysis

This module looks at the first HACCP principle and outlines the 3-stage 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-stage approach 
  • Hazard analysis documentation 
  • Prerequisites or HACCP? 
  • Useful contacts

9Principle 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. The module 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 CCPs 
  • Decision trees 
  • The Codex Alimentarius Commission decision tree

10Principle 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

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. The module outlines the different methods for monitoring and looks at what should be included in monitoring documentation.

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

12Principle 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. 

  • Examples of Critical Limits 
  • Setting Critical Limits 
  • Achieving Critical Limits

13Principle 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. The module 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 
  • HACCP auditing 
  • Auditing essentials - data analysis, sampling and testing

14Principle 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 
  • Maintaining the HACCP team 
  • Maintaining sources of information 
  • Maintaining HACCP documentation

15Implementing 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

 Download Course Overview (PDF)

Aims of the course

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.
  • 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.


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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