HACCP Level 3

~~£84~~ £60

Online course designed to provide the knowledge needed to implement and manage a HACCP-based food safety system compliant to UK and EU-wide regulations.

DURATION | 90 minutes

Categories: CPD COURSES, Food Safety

Description

Description

HACCP Level 3 Food Safety course | EC Regulation 852/2004 is designed to ensure that food right across the EU & UK is safe to eat. The regulation requires all food businesses to operate a food safety management system based on the 7 HACCP (Hazard Analysis and Critical Control Points) principles.

The regulation also requires employees receive ‘appropriate’ HACCP training so they can implement, manage, or work within the HACCP system safely. One further requirement is to show ‘appropriate’ training has taken place.

Helpful for managers in any food business. The course is CPD-accredited and last approximately 90 minutes. It is designed to help compliance with EC Regulation 852/2004.

At the end of the course there is a 20-question, multiple-choice assessment. Participants must achieve a minimum pass mark to evidence understand and receive their completion certificate.

SAMPLE CONTENT

COURSE OBJECTIVE

To help improve food safety in your business, 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

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

What you will learn; Why this course is important; What is HACCP?

UNIT 2| HACCP Legislation

HACCP Regulations; Employer & Employee responsibilities; Food Standards Act: Food Standards Agency

UNIT 3 | 7 HACCP Principles

Conducting hazard analysis, Establishing control point, Establish critical limit, Monitor, Corrective action, Verification, Record keeping

UNIT 4 | Food Hazards

Biological, Chemical, Physical, Poisoning, Bacteria, Spoilage, Allergens, Parasites

UNIT 5 | HACCP prerequisite requirements

Cleaning, Maintenance, Personal hygiene and training, Basic hygiene, First aid, Uniforms, Pest Control, Plant and equipment, Premises and structure, Storage and transport, Waste Management, Zoning

UNIT 6 | Control Measures

Colour coding, Preventing cross-contamination, Temperature, Handling and storage, Auditing, Product recall, Policies, Compliant handling

UNIT 7 | Quiz

20-question multiple choice assessment

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

At the end of the course there is a 20 question, multiple-choice quiz. If learners demonstrate their understanding of course content by achieving a minimum score of 70%, we’ll email them their completion certificate. If learners score less than 70%, they can revisit any part of the course and retake the quiz until they are successful. A posted certificate is available for £6.

CERTIFICATE

WHY TAKE HACCP TRAINING?

HACCP was first developed for NASA in the 1960s to ensure food safety during the first space flights.

Today, it is recognised internationally as the best tool for maintaining food safety and has been incorporated into laws across the world. So, 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.

Therefore, this CPD-accredited Level 3 HACCP course helps 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. But, failure to comply with food hygiene legislation (particularly in reference to cross contamination) will result in a poorer score.

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, it has been a legal requirement for a food business to evidence that their operators have been appropriately trained. In addition to emailing your certificate on successful completion of the course, we 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

HACCP Regulations

Under EC Regulation 852/2004 on the ‘hygiene of foodstuffs’ a business owner shall comply with specific food safety rules & carry out related activities in a hygienic way.

There must be an organised and effective Food Safety Management System (FSMS) in place which is suitable for the business to ensure the food produced or sold is safe.

A good food safety management programme is based on seven HACCP Principles. It is a structured, preventative system that achieves safety through hazard identification and control.

They are: