Level 3 HACCP for Managers and Supervisors – CPD Accredited

In the UK, foodborne illnesses affect thousands of people every year, making structured safety systems essential for all food businesses. The Level 3 HACCP for Managers and Supervisors equips learners with the expertise to design, implement, and monitor effective hazard control plans in compliance with UK and EU legislation.

Through a series of practical modules, the course explores hazard analysis, critical control points, food safety hazards, corrective actions, verification, and auditing. Learners also gain knowledge of HACCP alternatives and documentation requirements, ensuring full compliance and high standards across all catering, retail, and manufacturing environments.

As a CPD Accredited and Industry Standard qualification, this diploma prepares supervisors and managers to take responsibility for food safety management systems. Completing the course not only strengthens professional competence but also supports career advancement into senior roles where regulatory compliance and consumer protection are top priorities.

Learning Outcomes

1. Understand the fundamentals and importance of HACCP principles.
2. Interpret UK food safety laws and HACCP legislative requirements.
3. Identify and analyse biological, chemical, and physical food hazards.
4. Plan and design an effective HACCP system for operations.
5. Apply hazard analysis and critical control point identification.
6. Set critical limits and establish corrective action protocols.
7. Implement monitoring, verification, and documentation processes effectively.
8. Conduct internal audits to ensure compliance and continual improvement.

Who Is This Course For?

• Food business managers and supervisors responsible for safety systems.
  
• Catering and hospitality professionals needing HACCP Level 3 certification.
  
• Quality assurance staff overseeing food hygiene compliance.
  
• Food production supervisors ensuring risk management and safe practices.
  
• Entrepreneurs running small food businesses within the UK market.

Career Path & UK Salary Ranges

• Food Safety Supervisor: £22,000 – £32,000
  
• Quality Assurance Officer: £24,000 – £35,000
  
• Catering Manager: £25,000 – £38,000
  
• Food Hygiene Inspector: £26,000 – £40,000
  
• Compliance Officer (Food Industry): £28,000 – £42,000
  
• Environmental Health Practitioner: £32,000 – £48,000

Description

Module 1: Introduction to HACCP
Gain an overview of HACCP, its importance, and how it ensures food safety through preventive measures.

Module 2: HACCP and Food Safety Legislation
Understand key UK and EU laws shaping HACCP, compliance duties, and enforcement requirements.

Module 3: Food Safety Hazards
Explore biological, chemical, and physical hazards that threaten food safety and consumer health.

Module 4: Planning a HACCP System
Learn how to design an effective HACCP plan tailored to specific food processes.

Module 5: Creating the HACCP System
Develop step-by-step HACCP processes, ensuring effective hazard control from production to service.

Module 6: Principle 1 – Hazard Analysis
Identify, evaluate, and prioritise potential food hazards across production stages.

Module 7: Principle 2 – Critical Control Points
Discover how to determine CCPs and manage them for food safety.

Module 8: Principle 3 – Critical Limits
Set measurable criteria and thresholds to ensure safety at each CCP.

Module 9: Principle 4 – Monitoring Critical Control Points
Learn techniques for observing and recording CCP data effectively.

Module 10: Principle 5 – Corrective Action
Understand procedures for corrective measures when deviations occur at CCPs.

Module 11: Principle 6 – Verification of the HACCP System
Examine methods for verifying HACCP effectiveness through checks and evaluations.

Module 12: Principle 7 – Documentation
Master record-keeping practices to prove compliance and system reliability.

Module 13: Implementing the HACCP System
Learn practical steps for applying HACCP in workplace environments.

Module 14: HACCP Alternatives
Explore simplified systems and alternative approaches suitable for small businesses.

Module 15: Monitoring and Verification
Differentiate between monitoring and verification, ensuring system accuracy and reliability.

Module 16: Food Safety Auditing
Understand auditing processes to evaluate, maintain, and improve HACCP compliance.