HACCP Level 3 - Food Safety

Every food business must have a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles. Developed in the 1950s, HACCP is a way of managing food safety

Why take the HACCP Food Safety Level 3 training?

Whether you are working in a restaurant, delicatessen counter, or small food outlet, you are, so far is as reasonably practicable, responsible for your health, the health of your co-workers, employees, and the general public. This HACCP Level 3 Food Safety course provides the knowledge necessary to implement a HACCP-compliant system and evidence appropriate training.

Who should take this course?

The HACCP Level 3 Food Safety course is for anyone with the responsibility of creating and/or managing a food safety system. The course is specifically designed for managers, supervisors and business owners across the catering, retail and manufacturing sectors. If you are new to the food industry we recommend the HACCP Level 2 Food Safety course.

Certification

To successfully complete this HACCP Level 3 Food Safety course, a pass mark of 80% or more is required in the final 20 question assessment. The assessment can be retaken as often as required.

Section 1.

HACCP Overview

• HACCP Regulations
• HACCP Pre-requisites
• Food Safety Policy
• Handling Customer Complaints
• Product Recall
• Auditing
• Management Responsibility
• Legislation

Section 2.

Legislation and Laws

• Standards
• Legislation and Food Handlers
• Food Hygiene

Section 3.

Food Poisoning

• Biological Hazard
• Bacterial Proliferation
• Conditions for Bacterial Multiplication
• Food Spoilage Bacteria
• Allergens
• Dealing with Allergens
• Controlling Food Contamination

Section 4.

Food Handler and Basic Hygiene

• Control of Food Inwards
• Methods to avoid Cross-contamination
• Food Handling, Storage and Preservation
• Cleaning and Record Maintenance
• Waste Management and Disposal
• Pest Control