Description
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 for Manufacturing 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 and hard copy dispatch by next working day
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
Who Should Take The Level 3 HACCP for Manufacturing
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 for Manufacturing , you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £3.99). 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.
Curriculum
Module 01: An Introduction to HACCP
Module 02: HACCP and Food Safety Legislation
Module 03: Food Safety Hazards
Module 04: Planning a HACCP System
Module 05: Creating the HACCP System
Module 06: Principle 1 – Hazard Analysis
Module 07: Principle 2 – Critical Control Points
Module 08: Principle 3 – Critical Limits
Module 09: Principle 4 – Monitoring Critical Control Points
Module 10: Principle 5 – Corrective Action
Module 11: Principle 6 – Verification of the HACCP System
Module 12: Principle 7 – Documentation
Module 13: Implementing the HACCP System
Module 14: HACCP Alternatives
