Diploma in HACCP Level 3

Course Overview

The Diploma in HACCP Level 3 provides learners with comprehensive knowledge of Hazard Analysis and Critical Control Point (HACCP) systems and their practical application within food businesses. This qualification focuses on food safety management, legal compliance, hazard control, and the implementation of effective monitoring systems to ensure safe food production and handling.

This course is ideal for professionals responsible for developing, managing, or supervising food safety systems in catering, manufacturing, and hospitality environments.

Key Learning Outcomes

By completing this qualification, learners will be able to:

Understand the principles and importance of HACCP in food safety management

Identify biological, chemical, and physical food safety hazards

Conduct effective hazard analysis within food operations

Establish and monitor Critical Control Points (CCPs)

Set critical limits and implement corrective actions

Verify, document, and maintain HACCP-based systems

Course Aims

This course aims to equip learners with the knowledge and practical understanding required to:

• Design and implement a HACCP-based food safety management system
• Ensure compliance with UK and international food safety legislation
• Minimise food safety risks across all stages of food production
• Maintain accurate documentation and verification procedures

(Course content aligns with internationally recognised HACCP principles and current food safety regulations.)

Who This Course Is For

This course is suitable for:

• Food Safety Managers
• Quality Assurance Officers
• Catering and Hospitality Managers
• Food Manufacturing Supervisors
• Business Owners in the Food Industry

No prior advanced qualification is required, though basic food safety knowledge is recommended.

Course Content / Units

Module 01: Introduction to HACCP and Food Safety Management Systems

Module 02: HACCP and Food Safety Legislation

Module 03: Food Safety Hazards and Risk Assessment

Module 04: Planning and Designing a HACCP System

Module 05: Developing and Implementing HACCP Documentation

Module 06: Principle 1 – Conducting Hazard Analysis

Module 07: Principle 2 – Identifying Critical Control Points (CCPs)

Module 08: Principle 3 – Establishing Critical Limits

Module 09: Principle 4 – Monitoring Critical Control Points

Module 10: Principle 5 – Corrective Actions

Module 11: Principle 6 – Verification Procedures

Module 12: Principle 7 – Record Keeping and Documentation

Course Delivery

The course is delivered fully online through interactive modules with audio voiceover. Learners can study at their own pace using a laptop, tablet, or smartphone. 24/7 learning assistance is available throughout the programme.

Assessment

Assessment is conducted through an online examination. Results are provided instantly upon completion. Learners may retake the assessment if required.

Accreditation

This Diploma in HACCP Level 3 is CPD accredited and recognised under the Quality Licence Scheme. Course materials are developed by qualified food safety professionals to ensure accuracy and industry relevance.

Certification

Upon successful completion, learners will receive a digital certificate. An endorsed certificate issued under the Quality Licence Scheme can be ordered separately. Printed certificates can be delivered by post (additional fee applies).

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