Hazard Analysis and Critical Control Point (Level 3 HACCP)

Managers and supervisors working in the food industry are responsible for ensuring that food safety processes are in place and robust enough to protect both employees and customers from harm.

This Ofqual regulated Level 3 Hazard Analysis & Critical Control Point (HACCP) course is aimed at supervisors and managers working within food manufacturing, catering and retailing.

Over 3 days delegates will gain the knowledge and practical skills needed to implement, monitor and evaluate a HACCP plan in their workplace.

What does this course cover?

• The importance of food safety management procedures
• The HACCP approach to food safety
• Legislation related to HACCP
• Preliminary processes for HACCP based procedures
• Requirements for a HACCP team
• Food production processes
• Process flow diagrams
• Developing HACCP based food safety management procedures
• Identifying hazards and risks in the food production process
• Critical control points and critical limits
• Implementing HACCP based food safety management procedures
• Implementing monitoring procedures
• Corrective actions
• Evaluating HACCP based procedures
• Documenting and record keeping
• Verification and review processes

Why Choose First on Scene?

• All of our food safety courses are delivered by professionals that have years of industry experience, meaning that our training is of the highest standard.  

• Our trainers draw on their experience to make courses fun, engaging and, most importantly, memorable. 

•  This ensures that learners leave with the confidence and vital skills needed to perform their roles safely and effectively.