HACCP Level 3
HACCP Level 3 is a course for managers and supervisors working in food premises. It covers the principles of HACCP and how to implement and manage a food safety system based on them. It also helps learners to identify food hazards, control measures, and legal requirements. The course is accredited or endorsed by various bodies and ensures compliance with UK regulations.
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.