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Level 3 HACCP Training
Last updated:
July 2026
Course Duration
Course Level
This Course Includes:
Free Certificate download upon completion
Bulk discount for orders of 5+ courses
Access from anywhere
Assessment retakes at no extra cost
Full audio voiceover
3 CPD points
Description
If you’re responsible for developing, managing, or defending your business’s HACCP plan, then this HACCP Level 3 Certificate is built specifically for supervisors, managers, head chefs, and food business owners who own food safety decisions, not just follow them. The course ensures learners understand their role in compliance, audit readiness, and food safety management under Regulation (EC) No 852/2004, BRCGS, SQF, and UK EHO inspection requirements.
In this HACCP training course, you will explore the foundations of HACCP, food safety laws, hazard identification, and allergenic hazard management. Key prerequisite programmes are explained, alongside how to develop a robust HACCP plan aligned with the 7 Principles of HACCP and 12-step methodology. The training also introduces TACCP and VACCP, supporting risk assessment in tampering and vulnerability contexts.
Learners gain an in-depth understanding of critical control points (CCPs), critical limits, monitoring, corrective actions, verification, validation, and proper documentation. The course covers the implementation of a HACCP system, ensuring food safety hazards—biological, chemical, and physical—are effectively controlled. Case studies reinforce competence in real scenarios, while aligning with ISO 22000, FSSC 22000, and Safer Food Better Business (SFBB) principles.
This level 3 HACCP training online course also addresses audit readiness, enabling supervisors and managers to demonstrate due diligence and maintain compliance with standards like Highfield, RSPH, and CIEH. Learners develop skills in documenting procedures, monitoring CCPs, and preparing for inspections or audits, providing reassurance for both regulatory and business accountability.
Upon completion, you will receive access to additional resources, a retakeable quiz, and a FREE Digital CPD certificate. With flexible online access, 24/7 learner support, and a 14-day money-back guarantee, this HACCP Level 3 Certificate course ensures learners are confident, competent, and fully prepared to manage food safety in supervisory and management roles.
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What you will learn in this course
- Principles of HACCP, including hazard analysis and identification of food safety risks.
- Understanding critical control points (CCPs) and establishing effective critical limits.
- Monitoring procedures, corrective actions, verification, and validation of HACCP systems.
- Development of a full HACCP plan and prerequisite programmes for compliance.
- Knowledge of food safety legislation, BRCGS, SQF, and EHO inspection requirements.
- Documentation, record-keeping, and audit preparation for managing food safety effectively.
Who Should Take This Course
- Food business operators
- Quality assurance professionals
- Food safety managers
- Supervisors and team leaders in the food industry
- Anyone responsible for managing or implementing food safety systems
Course in action
Sneak Peek
CPD Accredited Certificate
Our certificates are industry-recognised and can significantly boost your employability. They serve as proof that you've completed high-quality, CPD-accredited training and are aligned with current industry standards. Whether you're entering the job market or aiming for higher roles, this certificate adds strong value to your CV. It showcases your professional knowledge and commitment to continuous development, helping you stand out in the UK workforce.
Level 3 HACCP Training
Curriculum
Introduction to HACCP
Introduction to HACCP
HACCP and Food Safety Laws
Food Safety Hazards in HACCP
Allergenic Hazards in HACCP
HACCP Prerequisite Programs
How to Develop A HACCP Plan
Introduction to TACCP and VACCP
Principle 1 - Hazard Analysis
Principle 2 - Establish Critical Control Points
Principle 3 - Establish Critical Limits
Principle 4 - Monitoring Critical Control Points
Principle 5 - Establish corrective actions
Principle 6 - Verification and Validation of HACCP
Principle 7 – Establish Documentation
Implementing A HACCP System
Additional Resource
Quiz
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