Level 3 HACCP

Course summary

A 2-day Level 3 HACCP 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.

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 Structure & Content

Section 1

  • 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
  • Implementation
  • The Codex CCP Decision Tree

Section 2

  • Presentation by participants of work-based assignments and group discussion
  • Verification and maintenance of HACCP systems
  • Management of HACCP systems
  • Examination - RSPH/HABC Level 3 Award in Understanding How to Develop a HACCP Plan (also suitable for caterers)


  • 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.

Level 3 HACCP

2 days

Study options
Delivery at Provider Premises, on site at customer premises or remote delivery


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