Online Level 3 HACCP Food Safety Management Course

This program provides comprehensive training on the principles and practical execution of Hazard Analysis and Critical Control Points for supervisors, managers, team leaders, and business owners in the catering, food manufacturing, and retail sectors. Participants learn how to establish, implement, and maintain compliant food safety management systems that align with Regulation 852/2004, Article 5, ensuring consumer protection and regulatory compliance across commercial food environments.

The curriculum spans four structured modules examining the fundamentals of food safety management, prerequisite hygiene programmes, and the preliminary steps required for system implementation. Participants gain practical expertise in identifying biological, chemical, and physical hazards, determining critical control points, establishing critical limits, designing ongoing monitoring routines, and executing corrective actions.

Delivered through a flexible digital learning platform, this self-paced course features interactive modules, automated progress tracking, and an end-of-course evaluation comprising a thirty-question multiple-choice assessment. Successful completion grants an instantly downloadable, CPD-certified qualification verifying managerial competence in food safety system design and compliance.

This program is open to all learners without specific prerequisites. Enrollment is available directly through the institution's website.