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Level 3 HACCP Training

Course Overview

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On average this
course contributes
2-3 hours
towards your CPD

This Level 3 HACCP for supervisors and managers course has been created with catering, retail and manufacturing industries in mind to ensure employees understand how to manage food safely, prerequisite programs, different approaches to HACCP and how to develop HACCP plans.

By completing this course you will be meeting your legal obligations and minimising the risk of bad publicity or lawsuits.

Learners will be taught why we need HACCP, where HACCP came from, what HACCP is and how to apply HACCP.

On completion of this course learners will be able to:

  • Outline the need for, and importance of, HACCP-based food safety management systems
  • Describe the HACCP approach to food safety procedures
  • Review the legislation relating to HACCP
  • Describe the importance of prerequisite programmes and what they should contain
  • Explain and evaluate the five preliminary steps in the logical application of HACCP
  • Identify hazards and risks in a food preparation or production process
  • Determine critical control points (CCPs) for significant hazards and establish critical limits
  • Describe the procedures required for monitoring CCPs and the corrective action procedures when CCPs fail
  • Evaluate HACCP based procedures through documentation and record keeping procedures
  • Outline the review and verification requirements for HACCP-based systems

This course is particularly relevant to those responsible for assisting in the development and maintenance of a HACCP system/team.

When you've completed this online training you will sit an online test and, once successful, you can download your certificate.

Course Details

Lesson Plan

This module will provide food industry workers with important knowledge on how to ensure their working practices comply with this internationally recognised food safety standard.

The subjects covered in this module include:

  • Introduction to HACCP
    • An overview of food safety management
    • A food safety management model
    • Why do we need HACCP?
    • Lessons from food safety incidents
    • What is HACCP?
    • HACCP in brief
    • Definition of HACCP
    • History and background to HACCP
  • Prerequisite Programmes
    • Prerequisite programmes
    • What are prerequisite programmes
    • Finding out about prerequisite programmes?
    • What should prerequisite programmes contain?
    • Examples of prerequisite programmes
  • Approaches to HACCP
    • Approaches to HACCP
    • The Codex Principles
    • HACCP in practice: applying the principles
    • Product specific HACCP
    • Process-lead HACCP (modular approach)
    • Approaches to HACCP: Generic HACCP
    • Catering models
    • Additional information on the catering models
    • Retail models
  • How to develop a HACCP
    • How to develop a HACCP plan
    • How it all fits together
    • The phases of HACCP
    • Define the terms of reference
    • An example document for the Terms of reference
    • The five Codex preliminary steps
    • The seven HACCP principles
    • The final two steps
  • Conclusion

Target Audience

This module is aimed at those responsible for assisting in the development and maintenance of a HACCP system/team. It is also suitable for small business owners/managers. This covers catering, retail and manufacturing.


There are 145 screens in this module and study time is approx. 1 min per screen, depending on the individual speed of the learner. The course is self-paced and you do not have to complete all the training in one session. Your progress will be recorded throughout.


On completion of this course you will be able to print a Virtual College certificate.

CPD Accreditation

The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines

Entry Requirements

There are no specific entry requirements for this course.

Cost and Discounts

£99 + VAT - This cost is for a single user.

Discounts are available for multiple users (10 or more) for more information please contact, or telephone UKVC Sales on 01943-885095.

How it Works

The information below is specific to this particular course. If you would like a more general guide to how our purchasing and learning works please visit the Four Easy Steps page which should tell you all you need to know.

Alternatively; if you have a specific question or concern why not contact us directly ?


This is an online course, all the training will be taken through your browser window. There will be no face-to-face sessions with instructors nor will you receive any training material through the post. If you wish you may print out any page of the training material, and may also print the notes you took during the training.

You can also revisit the training material at any time, even after you have completed the course.


The material for this course has been broken down into several smaller lessons, each lesson dealing with a specific area of the overall subject.

The lesson consist of a series of pages in which an instructor will talk you through the lesson material at a pace that suits you. Pages may also include supporting pictures, graphs, animation or extra sounds to help with the learning where appropriate. Some lessons will include challenges/quizzes to help you keep in touch and interested in the material.

Lessons can be taken in any order and each lesson may be PAUSED and RESUMED at any stage. When all lessons in the course have been completed our system will realise and automatically record that you have successfully completed the course


This course is delivered fully online allowing you to learn at your own pace, however an average duration would be 2-3 hours.

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When you click "Submit" you will be transferred to our secure payment system (provided by WorldPay) where you will be able to enter your credit or debit card details.

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Once the payment has been accepted you will immediately be allocated an account in our Training Management System, and you will be able start your training right away.

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