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Managing HACCP Level 3
Our online Managing HACCP Level 3 course will provide supervisors, managers and owners in food establishments the skills to produce and implement HACCP systems, follow HACCP regulations for businesses to meet their legal requirements.
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Suitable for:
Learning style:
Self-Led Online
Assured by:
Resources Included:
About this course

The objective of this course is to provide learners with a comprehensive understanding and practical knowledge of HACCP (Hazard Analysis Critical Control Point).

This knowledge is crucial for successfully implementing, managing, and maintaining an effective food safety management system within a business. By acquiring this understanding, individuals will be better equipped to ensure that all aspects of food handling adhere to the highest standards of safety and hygiene.

This includes compliance with relevant food safety laws, contributing to the creation of a work environment where food safety is prioritized and consistently upheld.

Assessment details:

On completion of the course an online assessment will automatically unlock. The assessment will contain 45 multiple-choice questions and a mark of 75% or above will be required to pass.

The assessment will be marked instantly and so you will know straight away if you have passed or not. If you don't pass first time there's no need to worry, you can try again.

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Course dates
We are currently accepting admissions for the following upcoming cohorts:
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Self-led online courses include
Support for over 100 languages
Mobile-friendly design for playback on any device
Progress tracking and pass/fail tests
Automatic, remote updates to keep content fresh
Playback speed controls to speed up/slow down the video
Closed captions which can be turned on/off
This course covers

Course Outcomes:

  • Identify the importance of HACCP-based food safety management systems
  • Recognise and identify hazards and risks
  • Identify what should be included in pre-requisite programmes and their importance
  • Implement effective HACCP principles within a food business or environment
  • Describe what is included within a HACCP plan and why it is essential
  • Recognise Critical Control Points (CCPs) and how to put corrective action procedures in place
  • List the five preliminary steps included in the application of HACCP
  • Identify what a PFD (process flow diagram) is and how it can be useful in managing a food business

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Teaching 4 Business provides online courses and learning management systems to businesses across a range of industries.
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