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HACCP Level 3 intermediate Course - Managing HACCP in Catering

This HACCP level 3 course is a fully interactive e-learning course assured by Chartered Institute of Environmental Health (CIEH).

HACCP (Hazard Analysis Critical Control Point) is a pro-active food safety management system intended to identify and deal with food safety hazards before they occur and become a problem. Originally from the space race of the 1950’s and 60’s, it recognised the catastrophic results food poisoning could have on astronauts and aimed to closely identify how food they were to eat or drink was produced, thus preventing any hazards.

This concept has developed into the HACCP systems we understand today and which have now been adopted throughout most of the developed world. Catering is however the most difficult area to produce HACCP systems because of the very many diverse foods required for recipes and the diverse methods of producing those recipes.

HACCP Level 3 intermediate Course Overview

This course provides 3 points towards your Continuing Professional Development (CPD)

HACCP Level 3 intermediate Course Overview:

  • Introduction
  • Legal requirements of HACCP
  • Pre-requsite stages
  • The 5 preparatory steps of HACCP
  • The seven principles of HACCP

  • The practicle application of the principles through the 12 steps
  • Conducting a hazard analysis
  • Conducting a hazard analysis
  • Identifying CCP’s

Users of the HACCP Level 3 intermediate Course will be allowed to spend as much time as they require studying the course. There is no need to rush. As an indicator only, if the user ran straight through the course without stopping or repeating pages, it would take about 4 – 6 hours.

Level 2Assessment Process
Food Hygiene certification validation