When dealing with food management or catering, it is vital that the end-to-end process protects the consumer from any possible contamination. Completing HACCP (Hazard Analysis and Critical Control Points) accreditation and training will prove that you can do this and that you care about your customers.
This Level 3 HACCP Training For Catering & Retail is a more advanced course, designed to guide senior members of the workforce through the essential HACCP principles. This will allow food safety managers and supervisors to set up HACCP plans in their workplace, and introduce food safety regulations to the premises. They will also be able to ensure that fellow employees are also trained and able to work under the HACCP guidelines.
By the end of the course, you’ll have a complete understanding of the principles of HACCP and how to incorporate them successfully into your workplace. You will also learn of the ways in which contamination and bacteria can enter the food supply chain, and take measures in place to stop it.
- Endorsed by Institute of Hospitality
- Meets UK & EU legal requirements and standards
- Instant e-certificate
- Fully online, interactive course with audio voiceover
- Developed by qualified food safety professionals
- Self paced learning and laptop, tablet, smartphone friendly
- 24/7 Learning Assistance
- Discounts on bulk purchases
Sneak Peek Of Level 3 HACCP Training For Catering & Retail
Who Should Take The Level 3 HACCP Training For Catering & Retail
This comprehensive course is perfect for senior members of the food and catering industry. This would include Supervisors and Managers working in:
- Restaurants/Cafes
- School/Work kitchens
- Bar and pubs
- Food trucks & market stalls
- Fast food chains
Certification
Once you’ve successfully completed Level 3 HACCP Training For Catering & Retail , you will immediately be sent a digital certificate. All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.
Learning Outcomes
By the end of the course learners will be able to demonstrate that they can:
- Understand the importance of HACCP-based food safety management systems.
- Describe the 7 essential principles of the HACCP system.
- Identify all possible risks during food preparation and the production process.
- Implement and monitor new food safety management system in the workplace.
- Ensure hygiene standards are kept to the very highest standard.
- Ensure that all members of their workforce have an excellent understanding of food and personal hygiene.
Assessment
At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.
Course Curriculum
Module 01: An Introduction to HACCP
This introductory module will get rolling by introducing the learners with a food safety management system and the HACCP system. The benefits and the importance of HACCP system will also be discussed in this module along with the key terms related to HACCP and food safety management.
Module 02: HACCP and Food Safety Legislation
This second module will mainly focus on the legislation that covers food safety. The other topics to be included in this module are business and food safety legislation, enforcement, business owners and the law, and due diligence.
Module 03: Food Safety Hazards
This module will get going with the top 10 causes of food poisoning. Later on, it will discuss the prevention of outbreaks of food poisoning, food safety hazards, and food handlers and illness. The module will be wrapped up with the topic contamination and the control and prevention of microbiological contamination.
Module 04: Planning a HACCP System
Module 4 will discuss how to prepare the HACCP system along with the prerequisites. This section will also familiarise the learners with the common pitfalls which need to be avoided to create a robust HACCP system.
Module 05: Creating the HACCP System
The seven principles of HACCP, key terminologies, and the food safety management essentials will be the highlighted topics of module 5.
Module 06: Principle 1 – Hazard Analysis
This module will expand on hazard analysis, the first step of a HACCP system. The risk matrix, P.I.G.S., and the 3 step approach to hazard analysis will also be discussed in this module.
Module 07: Principle 2 – Critical Control Points
The central focus part of this module is critical control point identification. We will examine the importance of control measures and introduce learners to the codex tree and provide an illustrative example.
Module 08: Principle 3 – Critical Limits
The module will start with the definition of ‘critical limit.’ The scientific basis of critical limits, the condition required for critical limits, and the documentation of critical limits will be discussed throughout this module. We will also look at some of the commonly used critical limits across different industries.
Module 09: Principle 4 – Monitoring Critical Control Points
In this module, we will examine what is meant by ’monitoring’. We will explore how to carry out effective monitoring, along with various types of monitoring. We will address the need to decide the frequency of your monitoring and the development of the monitoring plan.
Module 10: Principle 5 – Corrective Action
Establish corrective actions is a pivotal step in the HACCP system, and this module will cover what is meant by the term ‘corrective action.’ The levels of corrective action and the associated procedures will also be covered in this module. We will provide an example of a product recall, illustrating the theory in real-world situations.
Module 11: Principle 6 – Verification of the HACCP System
In this module, we will consider HACCP Principle 6, Verification of the HACCP System. We will also discuss the importance of verification and the benefits of reviewing your HACCP plan. Finally this module will go on to look at HACCP auditing, including data analysis, sampling and testing.
Module 12: Principle 7 – Documentation
The final step of the HACCP system will take the centre stage in this module. We will cover all aspects of this area, including record keeping, maintaining sources of information and HACCP documentation.
Module 13: Implementing the HACCP System
This module will discuss how you go about implementing HACCP. We will explore the methods you can use and underscore the importance of appropriate training. The module will conclude with a section on how you make HACCP visible across the workplace.
Module 14: HACCP Alternatives
In this final module, we will discuss some of the criticisms of the HACCP system and introduce you to some alternatives approaches. We will provide you with links to helpful tools and references where appropriate. At the end of the module, you will be ready to begin the multiple-choice test for the course.
