Level 3 HACCP for Manufacturing

Level 3 HACCP for Manufacturing
£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 for Manufacturing 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
  • Reviewed by a BRCGS approved lead auditor
  • Accredited by CPD and Assured by RoSPA
  • 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
  • Fully online course and assessment with no time limits
  • Full audio voiceover
  • Approximate duration: 8 - 10 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 manufacturing 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.

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

  • Manager / Supervisor / Director
  • Lead Engineer
  • Lead Quality Controller / Lab Analyst
  • Health & Safety Officer
  • Inspector / Auditor
  • Storage and Distribution Lead

It’s recommended that learners take the Level 3 Supervising Food Safety in Manufacturing course before beginning this Level 3 HACCP for Manufacturing training.

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


Certification

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.


Screenshots (click to view)

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

ModuleDescription
1Introduction to HACCP

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

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

2HACCP, the Law and Industry Standards

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?
  • SALSA
  • BRCGS
  • ISO 9001:2015 & ISO 22000:2005
  • IFS

3Food 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

4Microbial 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
  • Toxins & bacterial spores
  • Food-borne diseases
  • Pathogenic bacteria
  • Food spoilage
  • Viral contamination
  • The top 10 causes of food poisoning
  • High and low-risk foods
  • Food preservation
  • Bacteria growth - atmosphere
  • ATP hygiene monitoring tests

5Prerequisite 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

6Prerequisite 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
  • Complaints management
  • Glass and hard plastics management

7Planning 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
  • A risk-based approach
  • TACCP & VACCP
  • 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

8Principle 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
  • Manufacturing schedules

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. 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

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

11Principle 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

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.

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

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. 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
  • Allergen mitigation testing
  • Thermal process validation
  • Verifying the effectiveness of corrective action
  • Internal auditing

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 and maintaining documentation
  • Summary of documentation for the 7 principles
  • Maintaining the HACCP team
  • Data analysis
  • Complaints management
  • Traceability

15Implementing the HACCP System

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

  • Implementing HACCP
  • Continuous improvement of current systems
  • Toolkit
  • Implementation methods
  • HACCP training
  • Making HACCP visible
  • Confirming completion

16Course 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


 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.
  • 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.


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.