HACCP Level 3 Course

Module 1: Introduction to Food Safety Management
• Principles of food safety management
• Importance of HACCP in food businesses
• Food safety management responsibilities
• Benefits of an effective HACCP system
• Food safety culture and leadership
• Management commitment and accountability
• Roles of supervisors and HACCP team members

Module 2: UK Food Safety Legislation and Regulatory Requirements
• Overview of UK food safety legislation
• Food Safety Act 1990 and applicable national legislation
• Food Hygiene Regulations across the UK
• Food business operator responsibilities
• Food Standards Agency and local authority roles
• Environmental Health Officer inspections
• Food safety enforcement procedures
• Food safety documentation and evidence
• Consequences of non-compliance

Module 3: Food Safety Hazards and Risk Assessment
• Biological hazards
• Chemical hazards
• Physical hazards
• Allergen hazards
• Microbiological contamination
• Foodborne pathogens and their characteristics
• Sources and routes of contamination
• Risk assessment and hazard evaluation
• Assessing severity and likelihood
• Selecting appropriate control measures

Module 4: Prerequisite Programmes (PRPs)
• Introduction to prerequisite programmes
• Good Hygiene Practices (GHP)
• Good Manufacturing Practices (GMP)
• Personal hygiene management
• Cleaning and disinfection programmes
• Pest control management
• Waste management
• Supplier approval and delivery controls
• Equipment maintenance and calibration
• Staff training and supervision
• Traceability and product recall procedures
• Allergen management programmes

Module 5: HACCP Preparatory Stages
• Establishing management commitment
• Defining the scope of the HACCP study
• Selecting the HACCP team
• Identifying team responsibilities
• Describing products and ingredients
• Identifying intended use and consumers
• Identifying vulnerable consumer groups
• Developing process flow diagrams
• Confirming process flow diagrams onsite

Module 6: The Seven Principles of HACCP
Principle 1: Conduct a Hazard Analysis
• Identify potential hazards at each processing stage
• Evaluate hazards and associated risks
• Determine appropriate control measures
Principle 2: Determine Critical Control Points (CCPs)
• Understanding CCPs
• Identifying CCPs in food operations
• Applying decision-tree methodology
• Distinguishing CCPs from general control measures
Principle 3: Establish Critical Limits
• Defining critical limits
• Temperature and time controls
• Establishing measurable limits
• Validation of critical limits
Principle 4: Establish Monitoring Procedures
• Monitoring CCPs
• Monitoring methods and frequency
• Assigning monitoring responsibilities
• Maintaining monitoring records
Principle 5: Establish Corrective Actions
• Identifying deviations
• Responding to CCP failures
• Managing potentially unsafe food
• Corrective action documentation
• Preventing recurrence
Principle 6: Establish Verification Procedures
• Verification versus monitoring
• Internal verification activities
• Reviewing monitoring records
• Checking equipment and control measures
• Validation and reassessment of the HACCP system
Principle 7: Documentation and Record Keeping
• HACCP documentation requirements
• Monitoring records
• Corrective action records
• Verification records
• Document control
• Record retention and accessibility

Module 7: Critical Control Points and Operational Controls
• Identifying critical food safety stages
• Receiving and storage controls
• Cooking and reheating controls
• Chilling and cooling controls
• Hot holding and service controls
• Cross-contamination controls
• Allergen controls
• Monitoring CCP performance
• Managing critical limit failures

Module 8: HACCP Plan Development and Implementation
• Structure of a HACCP plan
• Developing process flow diagrams
• Conducting hazard analysis
• Selecting control measures
• Determining CCPs
• Establishing critical limits
• Preparing monitoring schedules
• Developing corrective action procedures
• Assigning responsibilities
• Implementing HACCP procedures

Module 9: HACCP Monitoring, Verification and Validation
• Understanding monitoring requirements
• Verification and validation principles
• Temperature monitoring systems
• Equipment calibration
• Microbiological testing awareness
• Reviewing food safety records
• Evaluating control effectiveness
• Periodic HACCP system reviews

Module 10: Food Safety Documentation and Record Management
• HACCP manuals and procedures
• Food safety monitoring records
• Cleaning schedules
• Temperature records
• Delivery and supplier records
• Allergen documentation
• Training records
• Corrective action reports
• Traceability documentation
• Document control and retention

Module 11: Internal Auditing and Food Safety Inspections
• Introduction to food safety auditing
• Preparing an internal audit programme
• Audit planning and checklists
• Conducting workplace inspections
• Reviewing HACCP documentation
• Identifying non-conformities
• Reporting audit findings
• Corrective and preventive actions
• Follow-up and audit closure

Module 12: Managing Food Safety Incidents
• Food contamination incidents
• Allergen-related incidents
• Temperature control failures
• Food complaints and customer concerns
• Product withdrawal and recall procedures
• Incident investigation
• Root cause analysis
• Corrective action implementation
• Communicating with relevant authorities

Module 13: HACCP System Review and Continuous Improvement
• Reviewing HACCP effectiveness
• Reviewing changes to products and processes
• Managing new food safety risks
• Staff competence and refresher training
• Management review
• Continuous improvement
• Building a strong food safety culture

• Food safety supervisors.
• Catering managers.
• Restaurant and hotel managers.
• Food production supervisors.
• Food manufacturing personnel.
• HACCP team members.
• Quality assurance personnel.
• Food safety coordinators.
• Kitchen managers and head chefs.
• Individuals responsible for developing, implementing or monitoring food safety systems.
Previous knowledge of food hygiene and HACCP principles is recommended.

Food Safety Management
Effective HACCP systems help organisations identify, control, and prevent food safety hazards before they impact consumers.

Legal Responsibility
Food businesses must implement food safety management systems based on HACCP principles and ensure personnel understand their responsibilities.

Compliance
Training supports organisational obligations under food safety legislation.

Consumer Protection
Robust food safety systems help protect public health and reduce the risk of foodborne illness.

Operational Excellence
Well-managed HACCP systems improve consistency, accountability, traceability, and food safety performance.

Participants will:
• Understand the principles of food safety management.
• Identify and assess food safety hazards.
• Understand prerequisite programmes.
• Apply the seven principles of HACCP.
• Develop and review HACCP-based food safety plans.
• Identify and monitor Critical Control Points.
• Establish critical limits and corrective actions.
• Implement verification procedures.
• Maintain appropriate food safety documentation.
• Conduct internal food safety audits.
• Manage food safety incidents.
• Support continuous improvement within food businesses.

Instructor-led advanced training designed for supervisors, managers, team leaders and food safety personnel responsible for implementing, monitoring and managing food safety systems.
Includes:
• Advanced food safety principles and HACCP system implementation
• In-depth HACCP principles and practical application
• Conducting hazard analysis and identifying biological, chemical, physical and allergen hazards
• Establishing and monitoring Critical Control Points (CCPs)
• Setting critical limits, monitoring procedures and corrective actions
• HACCP documentation, verification and validation
• Food safety risk assessment and control measures
• Food safety case studies and real workplace scenarios
• Managing food safety incidents, non-conformances and corrective actions
• Internal food safety inspections and audit awareness
• Practical guidance on implementing and maintaining an effective HACCP plan

• Food Safety Act 1990, as applicable.
• Applicable Food Hygiene Regulations in England, Wales, Scotland and Northern Ireland.
• Relevant food information and allergen legislation.
• Food Standards Agency guidance.
• HACCP-based food safety management guidance.
• Relevant Codex Alimentarius HACCP principles.

Samson Training delivers professional food safety training focused on practical food safety management and organisational compliance.

Our approach emphasises:

• HACCP implementation awareness
• Practical food safety management
• Compliance-focused learning
• Risk-based decision making
• Food safety leadership
• Continuous improvement principles

We position HACCP as a core organisational management system that supports consumer protection, compliance, and operational excellence.

What is HACCP Level 3 Training?
HACCP Level 3 provides advanced knowledge of HACCP principles and food safety management systems for supervisors, managers, and HACCP team members.

Who should complete HACCP Level 3?
The course is designed for individuals responsible for implementing, monitoring, or managing food safety systems within food businesses.

What is the difference between HACCP Level 2 and Level 3?
Level 2 focuses on safe food handling and hygiene practices. Level 3 focuses on HACCP management, hazard analysis, critical control points, and food safety system implementation.