HACCP Level 3

This course is for supervisors and managers who develop and maintain HACCP-based procedures. It works through the 12 Codex steps, hazard analysis, identifying CCPs, setting and validating critical limits, monitoring, corrective action, verification, documentation and review, including allergen and E. coli cross-contamination controls. It covers the knowledge expected at Level 3, but it is not an Ofqual-regulated qualification and does not replace your business's own HACCP plan or competent food safety advice.
Modules
5
Duration
About 60 minutes
Pass mark
80%
Assessment
10 questions from a bank of 17

Learning outcomes

  • ✓Explain the legal requirement for HACCP-based procedures and the 12 Codex steps used to build a HACCP plan.
  • ✓Carry out a hazard analysis using likelihood and severity, and use a decision tree to identify critical control points.
  • ✓Set and validate critical limits, and design monitoring and corrective action procedures, including how to deal with affected product.
  • ✓Distinguish verification from validation and plan documentation, record keeping and review of the HACCP plan.
  • ✓Build allergen and E. coli cross-contamination controls into the plan and its prerequisite programmes.
  • ✓Train and supervise staff to follow the plan and prepare the business for inspections and audits.

Course contents

  1. Module 1: HACCP Law and the Preliminary Steps

    Video (5 scenes) · 2 lessons · 2 practice questions

  2. Module 2: Hazard Analysis and Identifying CCPs

    Video (5 scenes) · 2 lessons · 3 practice questions

  3. Module 3: Critical Limits, Monitoring and Corrective Action

    Video (5 scenes) · 2 lessons · 3 practice questions

  4. Module 4: Verification, Documentation and Review

    Video (4 scenes) · 2 lessons · 2 practice questions

  5. Module 5: Cross-Contamination, People and Inspections

    Video (5 scenes) · 2 lessons · 3 practice questions

  6. Final assessment & certificate