HACCP Level 3 E-Learning

Module 1: Introduction to HACCP
• What is HACCP?
• History and purpose of HACCP
• Importance of HACCP in food businesses
• Benefits of HACCP-based food safety management
• Food safety culture
• Management and supervisory responsibilities

Module 2: UK Food Safety Legislation
• Overview of UK food safety legislation
• Food Safety Act 1990, as applicable
• Applicable Food Hygiene Regulations
• Food business operator responsibilities
• Food Standards Agency guidance
• Environmental Health Officer inspections
• Food safety enforcement and non-compliance

Module 3: Food Safety Hazards
• Biological hazards
• Chemical hazards
• Physical hazards
• Allergen hazards
• Foodborne pathogens
• Sources of contamination
• Hazard identification
• Risk assessment and control measures

Module 4: Prerequisite Programmes
• Good Hygiene Practices
• Good Manufacturing Practices
• Personal hygiene controls
• Cleaning and disinfection programmes
• Pest control
• Waste management
• Supplier and delivery controls
• Equipment maintenance
• Allergen management
• Staff training and supervision

Module 5: HACCP Preparatory Stages
• Management commitment
• Defining the HACCP scope
• Selecting the HACCP team
• Product descriptions
• Intended use and consumers
• Process flow diagrams
• Confirming process flow diagrams

Module 6: The Seven Principles of HACCP
• Conducting hazard analysis
• Determining Critical Control Points
• Establishing critical limits
• Establishing monitoring procedures
• Developing corrective actions
• Establishing verification procedures
• Documentation and record keeping

Module 7: Critical Control Points
• Understanding CCPs
• Identifying CCPs
• CCP decision-making
• Monitoring requirements
• Critical limits
• Managing deviations
• Corrective action procedures

Module 8: HACCP Plan Development
• HACCP plan structure
• Hazard identification
• Hazard evaluation
• Control measure selection
• Process flow diagrams
• CCP identification
• Critical limit establishment
• Monitoring schedules
• Corrective action plans
• HACCP team responsibilities

Module 9: Monitoring, Verification and Validation
• Monitoring food safety controls
• Verification procedures
• Validation principles
• Reviewing monitoring records
• Temperature control monitoring
• Equipment calibration
• HACCP system effectiveness
• Periodic review requirements

Module 10: Documentation and Record Keeping
• HACCP documentation
• Food safety records
• Temperature monitoring records
• Cleaning schedules
• Corrective action records
• Supplier and delivery records
• Traceability and recall documentation
• Document control

Module 11: Internal Auditing and Food Safety Management
• Introduction to internal audits
• Audit preparation
• Food safety inspection procedures
• Reviewing HACCP records
• Identifying non-conformities
• Corrective and preventive actions
• Audit reporting
• Continuous monitoring

Module 12: Food Safety Incidents and Corrective Actions
• Food contamination incidents
• Allergen-related incidents
• Temperature control failures
• Managing unsafe food
• Product withdrawal and recall
• Incident reporting
• Root cause analysis
• Corrective action management
Module 13: HACCP System Review and Continuous Improvement
• Reviewing HACCP effectiveness
• Identifying changing food safety risks
• Updating HACCP documentation
• Management responsibilities
• Staff competence and training
• Continuous improvement
• Developing a positive food safety culture

• Food safety supervisors.
• Catering and restaurant managers.
• Food production supervisors.
• Food manufacturing personnel.
• HACCP team members.
• Quality assurance staff.
• Food safety coordinators.
• Kitchen managers and head chefs.
• Individuals responsible for food safety management.

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.

Upon completion of this course, participants will be able to:

• Understand the principles and purpose of HACCP
• Identify food safety hazards and associated risks
• Apply the 7 Principles of HACCP
• Develop and maintain HACCP plans
• Understand Critical Control Points and critical limits
• Implement monitoring and corrective actions
• Support verification and auditing activities
• Ensure compliance with food safety legislation
• Promote continuous improvement within food safety management systems

Self-paced online learning
• Interactive e-learning modules
• Knowledge checks throughout
• Multiple-choice final assessment

Delivery Method:
• Online E-Learning

Failure Handling:
If unsuccessful, learners may:
• Review course modules
• Retake the assessment (up to 3 attempts)

• Food Safety Act 1990, as applicable.
• Applicable UK Food Hygiene Regulations.
• 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.

Is this course suitable for food production environments?
Yes. The course is highly relevant for food manufacturing, production, processing, catering, hospitality, and retail food operations.

Can this course be completed online?
Yes. The training is delivered entirely online and can be completed remotely.