HACCP Level 3

Description

HACCP Level 3 Food Safety course | EC Regulation 852/2004 is designed to ensure food is safe to eat.  The regulation requires all food businesses to operate a food safety management system based on HACCP principles (Hazard Analysis and Critical Control Points) and requires those responsible for the HACCP food safety system to receive ‘adequate’ training. 

To evidence that this online course is appropriate it is approved by RoSPA and accredited by CPD group.

HACCP was first developed for NASA in the 1960s to ensured food safety during the first space flights.  Today, it is recognised internationally as the best tool for maintaining food safety.

All courses

 Prevent Cross-contamination   |   Food Allergy   |   HACCP Level 1&2

COURSE OBJECTIVE

Improve food safety by developing the knowledge needed to implement and maintain an appropriate HACCP-based food safety system, in line with EC Regulation No 852/2004.

LEARNING OUTCOMES

On completion of HACCP Level 3 Food Safety you will…

• | Understand each of the 7 stages of the HACCP food safety system
• | Be able to identify common hazards
• | Know how to prevent food contamination
• | Understand HACCP management principles
• | Know how to successfully implement a HACCP food safety system in the workplace
• | Know how to monitor compliance to food safety regulations
• | Understand how to ensure staff are competent to work to international food safety standards

COURSE CONTENT

UNIT 1 |  Introduction

Why this course is important; What is HACCP?

UNIT 2 |  HACCP Overview

HACCP regulations; HACCP prerequisites; Critical limits; Food safety policy; Handling customer complaints; Product recall; Auditing; Management responsibility

UNIT 3 | HACCP Legislation

Legislation and law; Standards; Legislation and food handlers

UNIT 4 | Food Hygiene

Food poisoning; Food hazards; Biological hazards; Allergens

UNIT 5 | Controlling Food Contamination

Food handlers and basic hygiene; Control of goods inwards; Methods to avoid cross-contamination; Food handling; Storage and Preservation; Cleaning and record maintenance; Waste management and disposal; Pest control

IDEAL FOR

The HACCP Level 3 course is for anyone with the responsibility for food safety.

The course is specifically designed for food business operators, managers and supervisors across the catering, retail and manufacturing sectors.  If you are new to the food industry we recommend the HACCP Level 1 & 2 course.

Certificate

CERTIFICATE

At the end of the course is a 20 question multiple-choice quiz.  Show you have understood the content by achieving 80% or more.  After this,  you will be emailed your completion certificate.  Score less that 80% and you can retake the quiz until successful.  In addition, we can post your certificate for £5.

INCLUDED

• | High quality training
• | CPD Accredited Certificate
• | Zero Carbon Product
• | Digital Badge
• | 12 months  access

WHY TAKE HACCP TRAINING?

Whether you are working in a restaurant, delicatessen counter, or small food outlet, you are, so far is as reasonably practicable, responsible for your health, the health of your co-workers, employees, and the general public.

This CPD-accredited Level 3 HACCP course help fulfil mandatory training requirements for those managing food safety.

Food Hygiene Rating Scheme awards are affected by the result of environmental health officer inspections, specifically the scoring of food handling activities observed during the inspection and by auditing the HACCP paperwork and records.  Failure to comply with food hygiene legislation (particularly in reference to cross contamination) will result in a poorer score.   In Scotland this can potentially prevent a business from gaining a pass in the Food Hygiene Information Scheme.

This HACCP Level 3 Food Safety course is accredited by the CPD Group, so you can be assured it provides the right knowledge necessary to implement and manage an effective HACCP-compliant system.

Since January 2006 its has been a legal requirement for a food business to evidence that their operators have been appropriately trained.  In order to achieve this we email your certificate on successful completion of the course and store a copy for 12 months should you require a replacement.

The benefits of a HACCP system are neatly summarised with the acronym:

“S.A.F.E.F.O.O.D.“.

• | Saves money in the long run
• | Avoids poisoning customers
• | Food quality increases
• | Ensures compliance (*EC No.852/2004)
• | Food safety increases
• | Organises processes to produce safe food
• | Organises employees, promoting efficiency and teamwork
• | Due diligence defence in court

*European Regulation (EC) No 852/2004

FOOD SAFETY COURSES

Go to shop

E: info@echo-3.co.uk | T: 0131 661 8285