Level 3 HACCP Training

If you’re responsible for developing, managing, or defending your business’s HACCP plan, then this HACCP Level 3 Certificate is built specifically for supervisors, managers, head chefs, and food business owners who own food safety decisions, not just follow them. The course ensures learners understand their role in compliance, audit readiness, and food safety management under Regulation (EC) No 852/2004 , BRCGS , SQF , and UK EHO inspection requirements.

In this HACCP training course, you will explore the foundations of HACCP , food safety laws, hazard identification, and allergenic hazard management. Key prerequisite programmes are explained, alongside how to develop a robust HACCP plan aligned with the 7 Principles of HACCP and 12-step methodology . The training also introduces TACCP and VACCP , supporting risk assessment in tampering and vulnerability contexts.

Learners gain an in-depth understanding of critical control points (CCPs) , critical limits, monitoring, corrective actions, verification, validation, and proper documentation. The course covers the implementation of a HACCP system , ensuring food safety hazards—biological, chemical, and physical—are effectively controlled. Case studies reinforce competence in real scenarios, while aligning with ISO 22000 , FSSC 22000 , and Safer Food Better Business (SFBB) principles.

This level 3 HACCP training online course also addresses audit readiness, enabling supervisors and managers to demonstrate due diligence and maintain compliance with standards like Highfield , RSPH , and CIEH . Learners develop skills in documenting procedures, monitoring CCPs, and preparing for inspections or audits, providing reassurance for both regulatory and business accountability.

Upon completion, you will receive access to additional resources, a retakeable quiz, and a FREE Digital CPD certificate . With flexible online access, 24/7 learner support , and a 14-day money-back guarantee , this HACCP Level 3 Certificate course ensures learners are confident, competent, and fully prepared to manage food safety in supervisory and management roles.