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 ‘appropriate’ training. 

So, to evidence that this online course is appropriate it is accredited by the CPD group.

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.

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

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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.

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MAIN 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

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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

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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.

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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 80%, we’ll email them their completion certificate.  If learners score less than 80%, they can revisit any part of the course and retake the quiz until they are successful. A posted certificate is available for £6.

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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.

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

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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:

• Hazard Analysis
• Critical Control Points
• Establishing Critical Limits
• Monitoring Requirements
• Corrective Actions
• Procedures
• Verification

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INCLUDED

• Self-paced, interactive content
• High quality training
• CPD-Accredited Certificate
• Zero Carbon Product
• Digital Badge
• 12 months  access

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E: [email protected] | T: 0131 661 8285