Level 3 Certificate in HACCP
Empowering professionals through accredited international qualifications.
Explore Other CoursesCourse Overview
HiQual UK delivers the Level 3 Certificate in HACCP program, designed to provide supervisors, managers, and quality assurance professionals with the knowledge and skills to implement, monitor, and maintain Hazard Analysis and Critical Control Points (HACCP) systems. It emphasizes hazard identification, risk assessment, corrective actions, and audit‑ready documentation. Participants will gain the competence to lead HACCP teams, ensure compliance with food safety legislation, and maintain robust food safety management systems.
Qualification Details
| Qualification Title | Level 3 Certificate in HACCP |
|---|---|
| Total Credits | 34 |
| Guided Learning Hours | 350 |
| Qualification Time | 350 |
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Introduction to HACCP and Food Safety Management Purpose, scope, and benefits of HACCP in food safety systems.
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Food Safety Hazards and Risk Assessment Biological, chemical, and physical hazards with risk evaluation methods.
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Prerequisite Programs (PRPs) and Good Manufacturing Practices (GMPs) Hygiene, cleaning, pest control, and staff training as HACCP foundations.
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The Seven Principles of HACCP Detailed application of Codex HACCP principles in food operations.
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Conducting Hazard Analysis Identifying hazards, assessing severity and likelihood, and preventive measures.
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Determining Critical Control Points (CCPs) Decision trees, CCP identification, and establishing control measures.
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Establishing Critical Limits and Monitoring Procedures Defining measurable limits, monitoring methods, and verification.
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Corrective Actions and Verification Procedures Responding to deviations, verifying system effectiveness, and continuous improvement.
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Documentation, Record Keeping, and Audit Readiness Maintaining HACCP plans, monitoring records, and preparing for inspections.
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Supervising HACCP Implementation and Team Leadership Leading HACCP teams, training staff, and ensuring compliance across operations.
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Builds competence in supervising and implementing HACCP systems
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Enhances compliance with Codex Alimentarius, HACCP, and UK/EU food safety legislation
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Strengthens skills in hazard analysis, CCP monitoring, and corrective actions
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Provides tools for audit‑ready documentation and verification
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Offers recognized certification to support supervisory and management careers in food safety and compliance
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Supervisors and managers in catering, retail, and manufacturing
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Quality assurance and compliance officers
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Food production and processing supervisors
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Individuals progressing from Level 2 HACCP or food safety qualifications
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Assessment Type: Written exam + case study + HACCP plan project
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Format: MCQs, short answers, and applied HACCP system design
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Total Questions: 60 theory + 1 case study + 1 project submission
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Passing Score: 70%
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Duration: 3 days (20–24 hours total)
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Certification: Level 3 Certificate in HACCP (HACP)
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