2 days
RSPH Level 3 HACCP Training Course
Intermediate HACCP training for supervisors and managers in food manufacturing, catering or retail.
Course Fee
Course Description
A 2-day training course leading to the RSPH Level 3 Award in Understanding How to Develop a HACCP Plan
This course provides managers and key supervisors with an excellent grounding in HACCP principles and methodology. They will gain the understanding and awareness necessary to design and implement an effective HACCP system. Ideally all HACCP team members should complete this course before commencing a HACCP study.
This qualification is also suitable for those working in catering or packaging.
Video Overview
Duration
2 days
Who Should Attend?
Managers, key supervisors and HACCP team members in food manufacture, catering or packaging.
Entry Requirements
Participants should hold at least a Level 2 hygiene or food safety qualification and possess a good working knowledge of their industry sector.
Course Delivery / Format
Classroom
Delivered face to face at our training centre in Skipton, North Yorkshire UK.
Directions to our training centre
Remote
Delivered Live and online so you'll require a computer and Internet connection
Full details and logging in information given before the start of the course
Course Structure & Content
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Learning Outcomes
Delegates achieving this qualification will have factual, procedural and theoretical knowledge and understanding of HACCP to complete tasks that while well-defined, may be complex and non-routine. They will be able to interpret and evaluate relevant information and ideas, be aware of the nature of HACCP and of different perspectives or approaches within a food safety management system.
Qualification / Assessment
RSPH Level 3 Award in Understanding how to Develop a HACCP Plan (also suitable for caterers)
- 60 minute examination consisting of 30 short answer questions (multiple choice),
- Successful candidates will achieve either a Pass or Distinction
- The exam is taken at the end of Day 2
Course Fee
£770 +VAT
All course fees are payable in advance.
Course fee includes:
- Course binder and notes
- Lunch and refreshments*
- Use of open learning materials
- Examination fee and certificate
* Classroom courses only
Progession
Level 4 Award in Managing the HACCP System
Course Overview
Understanding the RSPH Level 3 HACCP Training Course
What is HACCP?
HACCP (Hazard Analysis and Critical Control Point) is a globally recognised system which should be at the heart of all food safety management systems. It identifies steps within a process where there is the potential for the food being produced to become harmful to health and introduces control measures so that the food remains safe.
Who is this course for?
Verner Wheelock offers different levels of HACCP training. Our RSPH Level 3 HACCP training course is a 2-day intermediate level course aimed at HACCP team members key supervisors and managers, working in food manufacturing, catering and packaging. Its primary aim is to arm participants with the essential knowledge and tools to develop and implement a comprehensive and effective HACCP plan.
What does the training cover?
In order to do this, the curriculum goes beyond highlighting the importance of food safety. It covers the significance of prerequisite systems such as pest and waste control, cleaning, quality management systems, supplier safety assurance, traceability etc. It educates participants in the 7 Codex HACCP Principles and how to apply them to the HACCP plan, together with any legal implications. It also highlights the benefits of a HACCP system and the vital role of teamwork in ensuring the HACCP plan remains effective.
Other aspects covered in detail include risk assessments, Critical Control Points (CCPs), Critical Limits and corrective action procedures as well as validation, implementation and verification of the HACCP plan. Delegates are taken through process flow diagrams and HACCP control charts step by step and the training is interspersed with group exercises designed to consolidate learning.
Attendance on this intensive course meets the BRCGS requirement for HACCP team members to have specific knowledge of HACCP systems. Moreover, an emphasis on record-keeping and the ability to demonstrate due diligence throughout the course, means that delegates are well-placed to meet the relevant legislative requirements.
Training delivered by HACCP experts
The course is delivered by Verner Wheelock’s expert HACCP trainers who all have several years of experience of working within the food industry. Their training is punctuated by real-life examples which help to explain the practical application of the subject. It also means that delegates have the opportunity to ask questions relating to the application of HACCP within their own working environments.
Assessment and certification
There is a 60-minute examination at the end of Day 2 consisting of 30 multiple-choice questions. The pass mark is 20/30. Those attaining 26/30 or higher will be awarded a distinction. Successful candidates will receive the RSPH Level 3 Award in Understanding How to Develop a HACCP Plan certificate
Delegates leave the course imbued with the confidence to apply their knowledge to their own HACCP plans. In achieving the Level 3 HACCP qualification they are demonstrating to employers, colleagues and auditors that they understand the HACCP process and through implementation are contributing to the overall safety of the products being manufactured.
When and where does the course take place?
Delegates can either attend in person at Verner Wheelock’s training centre in Skipton, North Yorkshire, close to the rail and bus stations or remotely via Zoom. Open Level 3 HACCP courses are scheduled regularly throughout the year. Whichever way you choose to attend, the courses begin promptly at 9.30am and finish at around 4.30pm each day
The latest course dates can be found by viewing our training calendar. For those attending in person lunch, and refreshments are included in the course fee. A course binder containing notes is provided for all delegates.
Taking HACCP further
For those wanting to continue on the HACCP journey, Verner Wheelock also provides RSPH Level 4 HACCP training. Leading to the RSPH Level 4 Award in Managing the HACCP System qualification, it is an advanced level course aimed at managers or those looking to progress into a management position.
Course FAQ
The HACCP Level 3 certification course is a comprehensive 2-day training program. The course curriculum is designed to be intensive yet impactful, covering all key principles and applications of HACCP systems in a streamlined format.
The HACCP Level 3 course is intended for managers, supervisors, and HACCP team members working in food manufacturing, catering, hospitality, and packaging. It is best suited for professionals seeking to gain an advanced understanding of HACCP for overseeing food safety programs.
This course offers an in-depth look at HACCP protocols and principles. It equips learners with expertise to properly implement and manage HACCP systems within their business operations. Completing this course allows food industry professionals to enhance food safety practices, meet legal compliance standards, and reduce contamination risks.
Ideally, participants should hold a Level 2 Food Safety/Hygiene qualification or have equivalent industry experience. Familiarity with food production processes and basics of food safety will enable learners to maximize their retention and application of the Level 3 material.
The Level 3 course provides robust training in designing, implementing, and controlling a fully compliant HACCP system. Learners will gain skills in hazard analysis, identifying critical control points, establishing critical limits, and creating supporting documentation for a complete HACCP plan.
Yes, the course incorporates group workshops and exercises. These interactive sessions are designed to reinforce key learnings surrounding the development, execution, and maintenance of an effective HACCP system.
Participants can select either conventional in-person training at our classroom facilities or remote online learning. Both modalities deliver an impactful and engaging educational experience.
The curriculum provides end-to-end coverage of HACCP principles, food safety regulations, practical application, verification methods, record keeping, and troubleshooting. Key topics include hazard analysis, critical control points, monitoring requirements, corrective actions, and validation.
The exam encompasses 30 multiple choice questions testing learners' grasp of the full training curriculum. This format allows assessment of knowledge retention across all facets of HACCP planning and implementation.
Learners are allotted 60 minutes of total time to finish the 30 question exam. This provides an average of 2 minutes per question.
Learners who meet the 70% passing score on the exam will gain the RSPH Level 3 Award in HACCP. This demonstrates comprehensive understanding of HACCP principles and ability to develop an industry-compliant plan.
Yes, learners who achieve exceptional exam scores will be awarded a Distinction designation. This recognizes outstanding effort and performance in mastering the course material.
The fee provides an all-inclusive package covering training materials, lunch and refreshments for in-person courses, and exam administration. There are no hidden charges or additional expenses.
All participants will be provided with a course binder containing detailed notes, summaries, case studies, and supplementary learning aids. These resources support retention and practical application.
The course provides packaging personnel with strong knowledge of HACCP requirements related to packaging materials and processes. This enables alignment of packaging activities with food safety goals.
A common example is the final cook temperature for meat products. Attaining the proper internal temperature is critical for adequately destroying harmful pathogens and ensuring food safety.
The course enables food service professionals to develop tailored HACCP systems for their facilities to minimize contamination risks. This includes safe food receipt, storage, prep, cooking, and serving practices. Staff training is also reinforced.
Conducting internal audits on a regular basis represents an important HACCP verification activity. These reviews scrutinize record keeping, adherence to procedures, adequacy of corrective actions, and overall plan integrity.
It provides managers with the expertise to assess packaging materials and methods for potential food safety hazards. This knowledge allows effective selection of packaging and proactive mitigation steps to prevent food contamination.
While specific HACCP requirements may vary regionally, the foundational principles covered in this course are universally applicable. The knowledge gained will strengthen any food safety system and culture.
Learners must achieve a score of at least 70% on the exam to meet the standard for passing and gaining certification. This threshold demonstrates satisfactory retention and understanding.
Accreditation
Interesting and informative trainer. Outstanding venue. Good food.
J.H. Company Microbiologist Microsearch Laboratories
