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.

Food Safety Level 4 Managing food safety in any environment can be challenging. Those in a management role in the food sector need to be equipped with the knowledge to communicate safe standards to employees confidently. These accredited qualifications ensure that managers are aware of the procedures and standards required to make sure that safe food is served at all times and that due diligence is taken. These qualifications are the most up-to-date available and focus on current and emerging issues relating to microbiology, chemical contamination and food allergens. They are also invaluable for anyone intending to train food safety to levels 2 and 3 and for those thinking of starting a career in food safety enforcement or auditing. Food safety is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.