Level 3 HACCP Training for Food Safety Professionals

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New Year Special: Comprehensive 5-in-1 HACCP Training Bundle

Updated: 9th May 2025

Courses Included in This Bundle:

1. Level 3 HACCP Training
2. Food Allergen Awareness Training
3. Food Waste Management
4. Workplace Health & Safety Training
5. Mental Health First Aid Training

What’s New?

• Free PDF Certificate – Instantly downloadable on course completion (via Reed).

• Unlimited Assessment Retakes – Retake MCQ exams as many times as needed to pass.

• Updated Industry Recognition – Now fully endorsed by RoSPA Qualifications.

• Highly Rated by Learners – 4.5★ average rating on Trustpilot.

Learning Features

• 100% Online Learning – Access training 24/7 from any device.

• Real-Life Case Studies – Learn through practical scenarios you’ll actually encounter at work.

• Interactive Resources – Includes workbooks, checklists, and industry-compliant tools.

• Audio-Guided Modules – All lessons include professional voiceovers for an engaging experience.

• Expertly Designed – Built by specialists in food safety and workplace compliance.

Do you understand the critical importance of HACCP in food safety?
Welcome to the Level 3 HACCP Training Course, your ultimate guide to mastering food safety and hazard analysis critical control points. HACCP is a globally recognised system that ensures food safety and prevents health risks caused by contamination and mishandling. With this HACCP training, you will gain an in-depth understanding of how to establish and maintain a robust food safety management system.

In this course, we cover all aspects of HACCP, from the basic principles to advanced risk management techniques. You'll learn how to identify potential hazards, assess risks, and implement preventive measures. Through HACCP, you'll gain the skills necessary to protect consumers, enhance food quality, and ensure compliance with industry regulations.

By completing this HACCP training, you will become proficient in applying the HACCP principles, ensuring the safety of food production processes, and creating a safer work environment.

What You’ll Learn in Level 3 HACCP

• Apply the seven HACCP principles to build effective food safety plans.
• Perform detailed hazard analyses and risk assessments tailored to food production environments.
• Identify and manage biological, chemical, and physical hazards using appropriate control measures.
• Develop sector-specific HACCP plans for manufacturing, catering, or retail settings.
• Establish and verify Critical Control Points (CCPs) to maintain process integrity.
• Set up monitoring systems, documentation practices, and traceability protocols.
• Implement corrective actions and emergency response strategies to address safety breaches.
• Stay up to date with UK and international food safety regulations and compliance requirements.

Student Testimonials

“This HACCP course gave me the knowledge and confidence to implement food safety protocols in my workplace.” – Mark J.
“The HACCP training was thorough and easy to follow. I now feel prepared to apply these practices at work.” – Emily R.
“Great course bundle! The HACCP certification and food allergen training were especially valuable.” – Liam P.

Why Choose Essential Safety Training?

• Accredited & Industry-Endorsed – Our certifications are recognised and valued across a wide range of sectors.

• Learn Anytime, Anywhere – 100% online, self-paced courses designed for busy professionals.

• Expert-Created Content – Developed and delivered by experienced industry trainers.

• Risk-Free Enrollment – Enjoy a 14-day satisfaction guarantee with a full refund if you're not satisfied.

Enroll now to gain essential skills in HACCP and enhance food safety practices across multiple disciplines.

Reed Courses Certificate of Completion

Digital certificate - Included

• Level 3 HACCP 4:25:53

  • 1: Lecture 1: Introduction to HACCP and Key Concepts 56:55
  • 2: Secure Your Accredited Certificate Today 01:00
  • 3: Lecture 2: Developing and Implementing a HACCP Plan 1:26:09
  • 4: We'd Love to Hear Your Feedback 01:00
  • 5: Lecture 3: Monitoring, Corrective Actions, and Documentation in HACCP 1:57:49
  • 6: Self-Assessment 03:00

• Food Allergen Awareness Training 46:00

  • 7: 1. Food Allergy Awareness 23:00
  • 8: 2 Food Allergen Laws and Regulations 23:00

• Food Waste Management 2:28:00

  • 9: 1 Waste Management System 14:00
  • 10: 2 Food Safety Management Systems 15:00
  • 11: 3 Understanding Food Waste Management 09:00
  • 12: 4 Food Waste Legislations in the UK 12:00
  • 13: 5 Causes of Food Waste Generation 09:00
  • 14: 6 Global Impact of Food Waste 19:00
  • 15: 7 Microbiology 20:00
  • 16: 8 Improper Waste Management and Food Pollution 17:00
  • 17: 9 Food Waste in Various Stages 17:00
  • 18: 10 Sustainable System to Reduce Food Waste 16:00

• Workplace Health & Safety Training 34:00

  • 19: Health & Safety At Work 34:00

• Mental Health First Aid & Wellbeing 59:00

  • 20: Lecture 1 Introduction to Mental Health First Aid & Wellbeing 06:00
  • 21: Lecture 2 Mental Health Awareness 07:00
  • 22: Lecture 3 Responsibilities as a First Aid Responder 08:00
  • 23: Lecture 4 Prerequisites of Mental Health First Aid Responder 07:00
  • 24: Lecture 5 Setoffs for Disruption to Mental Health 07:00
  • 25: Lecture 6 Mental Health Effects and Complications 08:00
  • 26: Lecture 7 Mental Health First Aid for Suicidal Cases 09:00
  • 27: Lecture 8 Common Mental Disorders & Treatments 07:00

• Course Completion 01:00

  • 28: Congratulations 01:00

Here’s why this course is a valuable investment in your food safety career:

• Globally Recognised Qualification – Enhance your credibility and stand out in the food industry.

• Protect Public Health – Learn how to actively prevent contamination and ensure consumer safety.

• Stay Legally Compliant – Understand and meet national and international food safety standards.

• Hands-On Knowledge – Gain real-world skills for setting up, managing, and auditing HACCP systems.

• Professional Confidence – Lead food safety initiatives with clarity and competence.

• Advance Your Career – Demonstrate a serious commitment to high standards in food safety management.

Learning Outcomes :

Food Allergen Awareness Training

By the end of this course, learners will:

• Understand the importance of identifying food allergens in the workplace.
• Learn about the major allergens and their impact on health.
• Gain practical skills in allergen labeling, handling, and preventing cross-contamination.
• Apply best practices to create allergen-free zones and procedures in food production.
• Comprehend legal requirements for allergen safety and compliance with food labeling laws.

Food Waste Management

By the end of this course, learners will:

• Learn the environmental, economic, and social impacts of food waste.
• Understand methods to reduce food waste in foodservice and food production environments.
• Gain skills in proper waste segregation, disposal, and recycling.
• Implement waste reduction strategies in line with sustainability goals.
• Develop an effective food waste management plan to minimize waste and maximize efficiency.

Workplace Health & Safety Training

By the end of this course, learners will:

• Understand workplace health and safety laws, regulations, and best practices.
• Conduct risk assessments to identify potential hazards in various work environments.
• Implement safety protocols and procedures to prevent accidents and injuries.
• Learn to use personal protective equipment (PPE) and safety tools effectively.
• Create a culture of health and safety in your workplace to protect employees and visitors.

Mental Health First Aid & Wellbeing

By the end of this course, learners will:

• Recognize signs of common mental health conditions (e.g., anxiety, depression).
• Provide initial support using the ALGEE action plan.
• Promote mental wellbeing and reduce stigma in the workplace.
• Understand confidentiality and when to seek professional help.
• Create a supportive environment for mental health discussions.

Course Curriculum

Course 01: Level 3 HACCP Training

Lecture 1: Introduction to HACCP and Key Concepts

• Understanding HACCP

  • An overview of HACCP (Hazard Analysis Critical Control Point) and its vital role in maintaining food safety.
  • A brief history of HACCP and its development in food safety management.
  • Key definitions and terms commonly used in HACCP.
  • The significance of implementing HACCP systems in food-related businesses for public health protection.

• HACCP and Food Safety Regulations

  • The evolution of HACCP as a legal requirement in the UK and its impact on food safety.
  • An outline of food safety regulations within the EU and UK.
  • Methods of enforcing HACCP and ensuring compliance within the UK food industry.
  • The advantages of following HACCP standards for food businesses to ensure safety and minimize risks.

• Identifying Food Safety Hazards in HACCP

  • What constitutes a food safety hazard under HACCP guidelines.
  • Overview of biological, chemical, and physical hazards in food.
  • How various food safety hazards arise in the food production and supply chains.

• Managing Allergenic Hazards in HACCP

  • What allergenic hazards are and why they must be considered in HACCP plans.
  • Common allergenic foods and their effects on consumers.
  • Steps for establishing an allergen control program within a HACCP framework.

Lecture 2: Developing and Implementing a HACCP Plan

• HACCP Prerequisite Programs (PRPs)

  • What prerequisite programs (PRPs) are and their role in food safety.
  • A list of common PRPs used in the food industry.
  • How to document PRPs and ensure they meet the necessary requirements.
  • General considerations for the creation and maintenance of PRPs in HACCP.

• Creating a HACCP Plan

  • The purpose of a HACCP plan and the benefits it brings to food safety.
  • The legal obligation of HACCP plans in the UK and industries that require them.
  • Step-by-step instructions on writing a HACCP plan and applying the 7 principles of HACCP.
  • The importance of reviewing and updating HACCP plans regularly for ongoing food safety.

• Understanding TACCP and VACCP

  • An introduction to TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point).
  • How to incorporate TACCP and VACCP into HACCP systems.
  • The role of TACCP and VACCP in managing food safety risks related to potential threats and vulnerabilities.

• Principle 1 - Hazard Analysis

  • How to perform hazard analysis to identify food safety risks.
  • Effective techniques for evaluating and prioritizing these hazards.
  • How to incorporate legal and regulatory requirements into hazard analysis processes.

• Principle 2 - Identifying Critical Control Points (CCPs)

  • What critical control points (CCPs) are and their significance in a HACCP system.
  • How to determine CCPs and build a decision tree to manage them.
  • Understanding the differences between CCPs, CPs (Control Points), PRPs, and OPRPs (Operational Prerequisite Programs).
  • The process for developing control measures to manage CCPs in food safety.

• Principle 3 - Defining Critical Limits

  • What critical limits are and their role in the HACCP system.
  • Examples of critical limits and how to establish them in the food safety plan.

Lecture 3: Monitoring, Corrective Actions, and Documentation in HACCP

• Principle 4 - Monitoring Critical Control Points (CCPs)

  • The significance of monitoring CCPs to ensure food safety standards are met.
  • Different monitoring methods and how to design an effective monitoring system.
  • Importance of keeping detailed records and documentation of CCP monitoring activities.

• Principle 5 - Defining Corrective Actions

  • What corrective actions are and why they are necessary in HACCP.
  • How to create effective corrective actions and develop an action plan.
  • Techniques for conducting a root cause analysis to identify the source of food safety issues.
  • Steps for managing and controlling affected products during corrective actions.

• Principle 6 - Verification and Validation of HACCP

  • The role of verification in ensuring the HACCP system is functioning correctly.
  • Examples of verification activities and how to conduct them.
  • How to document verification activities and determine their frequency.

• Principle 7 - Establishing Documentation

  • The role of documentation in HACCP for compliance and traceability.
  • Common types of HACCP records and best practices for documentation management.
  • How to verify HACCP documentation and ensure it meets regulatory standards.

• Implementing a HACCP System

  • Practical steps for implementing a HACCP system in your food business.
  • Key factors that contribute to the successful application of HACCP principles.
  • How to monitor and confirm that the HACCP system is being effectively implemented and maintained.

Course 02: Food Allergen Awareness Training

Course 03: Food Waste Management

Course 04: Workplace Health & Safety Training

Course 05: Mental Health First Aid Training

• Food Business Operators
• Quality Assurance Managers
• Food Safety Officers
• Production Supervisors
• Food Safety Consultants
• Kitchen Managers
• Compliance Officers
• Health and Safety Managers
• Restaurant Managers
• Catering Managers
• Food Service Supervisors
• Regulatory Affairs Specialists
• Food Quality Inspectors
• Food Product Developers

• Basic understanding of food safety principles.
• No prior HACCP knowledge is required, but familiarity with food industry practices is beneficial.
• Willingness to learn and apply HACCP principles in a practical setting.

1. Food Safety Manager
2. Quality Assurance Manager
3. Food Safety Auditor
4. HACCP Coordinator
5. Food Production Supervisor
6. Health & Safety Officer
7. Consultant in Food Safety Management
8. Compliance Officer
9. Regulatory Affairs Specialist (Food Industry)
10. Trainer or Instructor
11. Product Development Specialist

Advancement Opportunities:

• Food Safety Director
• Regulatory Affairs Manager
• Global Food Safety Consultant