Description
Hazard Analysis and Critical Control Points (HACCP) is a globally recognised system for managing food safety risks. Supervisors and managers in food businesses are legally required to understand how to develop, implement, and maintain HACCP-based systems.
This e-learning course provides advanced Level 3 HACCP training, giving learners the knowledge to design and manage food safety management systems that protect consumers and ensure compliance with food hygiene law.
The course is suitable for supervisors, managers, and team leaders in catering, hospitality, retail, and food manufacturing who are responsible for overseeing food safety.
Key topics include:
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The principles and importance of HACCP in food safety management
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Legal requirements and the role of managers and supervisors
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Pre-requisite programmes (PRPs) including cleaning, pest control, and maintenance
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The seven principles of HACCP explained in detail
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Conducting hazard analysis and identifying control points
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Establishing critical limits, monitoring, and corrective actions
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Verification, validation, and record-keeping
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Implementing and maintaining an effective HACCP system
By completing this course, learners will have the knowledge to lead on HACCP implementation, ensuring food is safe and businesses remain compliant.
✅ Mapped to Level 3 HACCP standards
✅ Essential for supervisors and managers in food businesses
✅ Supports compliance with UK and international food safety law
Lead food safety with confidence through HACCP expertise.
