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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.
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Who Should Attend?
Managers, key supervisors and HACCP team members in food manufacture, catering or packaging.
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
Delivered face to face at our training centre in Skipton, North Yorkshire UK.
Directions to our training centre
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
- The Importance of Food Safety
- The Role and Benefits of HACCP
- Legal Obligations
- The Principles of HACCP
- The Practical Application of HACCP
- Designing the Plan (including group exercises)
- The Team Approach
- Hazard Analysis Methodology
- Identification of Critical Control Points
- Monitoring Procedures
- The CCP Decision Tree
- Verification and maintenance of HACCP systems
- Management of HACCP systems
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
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
Level 4 Award in Managing the HACCP System
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.
Who is the target audience for the HACCP Level 3 certification?
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.
Why is this course worthwhile for food industry managers and supervisors?
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.
How will the course help me with a HACCP plan?
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.
Any hands-on exercises during the course?
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.
Key topics in the HACCP Level 3 course?
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.
How's the HACCP Level 3 exam structured?
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.
Any hidden costs apart from the course fee?
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.
Will I get course materials during the training?
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.
How does this course aid managers in the packaging sector?
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.
Is HACCP Level 3 globally recognized?
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.
What score do I need to pass the exam?
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.