HACCP Level 3
Lead your business's HACCP system: build the plan from scratch, set and justify its limits, prove it works and keep it working when things change.
14-day money back · Pay once, no subscription
HACCP Level 3
You can do haccp level 3 online in the UK with Lift College's HACCP Level 3 course. It is 6 hours of learning in 8 short modules, covering the law and standards a HACCP system must meet, how to form and lead a HACCP team, prerequisite programmes and how to audit them, microbiological, chemical, physical and allergen hazards in depth, the preliminary steps from scope to a verified flow diagram, each of the seven principles in turn with the decisions a manager must make and justify, and how to implement, validate, verify, audit and review the system. It costs £19.99, pay once, and your CPD certificate issued by Lift College is ready the same day you pass. Lift College recommends a refresh every 3 years, and the refresher is free.
Every food business must have a permanent, documented procedure based on the HACCP principles, and the people responsible for developing and maintaining it must be trained in applying those principles. In a small kitchen that can mean following a pre-written pack such as Safer Food, Better Business. In a manufacturer, a central production unit, a contract caterer or a growing retail operation it means someone has to design the system from the product and process in front of them, decide where the real critical control points are, set limits that can be defended to an environmental health officer or a customer auditor, and show with records that the plan has been validated and is being verified. When that work is done badly, the result is a product recall, a prosecution under the Food Safety Act, or an outbreak.
This course is the level above HACCP awareness training. It is written for the person who leads the HACCP team or carries the technical responsibility for food safety in the business: owners, general managers, head chefs with management duties, production, technical and quality managers and supervisors. You learn how to assemble the team and the preliminary information, how to carry out a structured hazard analysis, how to use a decision tree to find critical control points and avoid making everything a CCP, how to set, validate and monitor critical limits, how to write corrective action procedures and verification schedules, and how to keep the system alive through changes in product, supplier, equipment and staff. It is written for food businesses across England, Wales, Scotland and Northern Ireland.
- Explain the legal duty to have HACCP based procedures, the Codex Alimentarius framework behind them and how enforcement works in each UK nation
- Plan and lead a HACCP study: assemble the team, define the scope, describe the product and its intended use, and produce and verify a flow diagram on site
- Identify and audit the prerequisite programmes a HACCP plan depends on and decide what is controlled by prerequisites and what needs a critical control point
- Describe microbiological, chemical, physical and allergen hazards, the conditions that let them occur and the controls that reduce them to a safe level
- Carry out a structured hazard analysis for each process step, assess likelihood and severity and record the reasoning
- Apply a decision tree to identify critical control points, set critical limits that can be validated, and design monitoring and corrective action procedures
- Plan validation, verification and internal audit of the system, including calibration, record review, testing and management review
- Recognise when a HACCP plan must be reviewed and how to manage change so the system stays accurate and defensible
8 short modules, 6 hours in total.
HACCP, the law and the standards
Regulation (EC) 852/2004 Article 5 as retained UK law, the Food Safety Act 1990, the food hygiene regulations in England, Wales, Scotland and Northern Ireland, Codex Alimentarius, and how HACCP sits inside food safety management systems such as BRCGS, SALSA and ISO 22000. What an environmental health officer and a customer auditor each look for.
Knowledge checkLeading the HACCP team and the preliminary steps
Management commitment, choosing a multidisciplinary team, the role of the team leader, defining the scope of the study, product description, intended use and vulnerable consumers, building the flow diagram and confirming it on the floor during every shift pattern.
Knowledge checkPrerequisite programmes
Supplier approval, cleaning and disinfection, pest control, maintenance, calibration, personal hygiene and training, temperature control, waste, water quality, allergen management and traceability. Auditing prerequisites and deciding which hazards they control so the HACCP plan is not overloaded with critical control points.
Knowledge checkHazards in depth
Pathogens, spore formers, toxins and viruses, growth and survival factors including time, temperature, pH and water activity, chemical hazards from cleaning agents, allergens and contaminants, physical hazards and foreign body control, and the sources and severity of each. Using recall data and outbreak reports to inform the analysis.
Knowledge checkPrinciple 1: hazard analysis
Listing hazards at every step, assessing likelihood and severity with a risk scoring method, identifying significant hazards, deciding control measures and recording the justification in a way an auditor can follow.
Knowledge checkPrinciples 2 and 3: critical control points and critical limits
Using the Codex decision tree, telling critical control points from operational prerequisites, common CCPs in cooking, cooling, chilling, metal detection and allergen changeover, setting critical limits from legislation, guidance and scientific evidence, and validating them before the plan goes live.
Knowledge checkPrinciples 4 and 5: monitoring and corrective action
Designing monitoring procedures: what, how, how often and who, continuous and periodic monitoring, calibration and checks of probes and detectors, writing corrective action procedures that deal with both the affected product and the cause, and deciding when product is held, reworked or destroyed.
Knowledge checkPrinciples 6 and 7: verification, documentation and keeping the system alive
Validation against verification, verification schedules including record review, internal audit, swabbing, product testing and complaint trends, the documents and records an inspector expects, training the team, and reviewing the plan when products, processes, suppliers, equipment, legislation or staff change.
Knowledge checkFinal test and your certificate
Multiple choice, 80% to pass, unlimited attempts. Your CPD certificate is issued by Lift College the day you pass.
This course is for you if
- You own or manage a food manufacturer, central production unit, contract catering business or growing food retailer
- You lead or sit on your business's HACCP team, or have been asked to set one up
- You are a production, technical, quality or compliance manager or supervisor responsible for the food safety management system
- You already hold a HACCP awareness or Level 2 food hygiene certificate and need the level that covers designing and verifying the plan
- Your environmental health officer, customer or certification auditor has asked for evidence that the person running HACCP is trained at supervisory or management level
Your CPD certificate, issued the day you pass.
Your certificate records that you completed HACCP Level 3 with Lift College. It shows 6 hours of learning, your completion date and a recommended refresh date 3 years on.
- One price, £19.99. One payment, one learner, no subscription.
- Short modules with a knowledge check after each one and a final test. Instant results.
- 80% to pass, with unlimited free retakes.
- A CPD certificate issued by Lift College as a PDF the same day you pass, with a unique number and a verification link.
- Access for as long as Lift College offers the course, and never less than 3 years from the day you buy.
- A free refresher when your recommended refresh date arrives. Changed your mind? Ask within 14 days of paying and we refund you in full.
CPD certificate
liftcollege.co.uk/verify/LC-CPD-000000The law this course supports
Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Article 5
Retained in UK law after Brexit. Every food business operator must put in place, implement and maintain a permanent procedure based on the HACCP principles, keep documents and records proportionate to the size and nature of the business, and review the procedure whenever the product, process or any step changes. Annex II requires those responsible for the procedure to have adequate training in applying the HACCP principles.
Read the legislation →Food Safety Act 1990
Applies in England, Wales and Scotland. It is an offence to sell food that is unsafe, not of the nature, substance or quality demanded, or falsely described, and the main defence is that you took all reasonable precautions and exercised all due diligence, which a documented and verified HACCP system helps to show. Northern Ireland has the equivalent Food Safety (Northern Ireland) Order 1991.
Read the legislation →The Food Safety and Hygiene (England) Regulations 2013
The regulations that make the retained EU hygiene rules enforceable in England. They give environmental health officers their powers to inspect, serve hygiene improvement and emergency prohibition notices and prosecute. Northern Ireland enforces through its own Food Hygiene Regulations (Northern Ireland) 2006.
Read the legislation →The Food Hygiene (Wales) Regulations 2006
The equivalent enforcing regulations in Wales. The HACCP duty is the same; enforcement sits with Welsh local authorities and the Food Standards Agency in Wales.
Read the legislation →The Food Hygiene (Scotland) Regulations 2006
The equivalent enforcing regulations in Scotland. The HACCP duty is the same; enforcement sits with Scottish local authorities and Food Standards Scotland, whose CookSafe and RetailSafe packs are HACCP based systems for smaller businesses.
Read the legislation →Food Standards Agency: Hazard Analysis and Critical Control Point (HACCP) guidance
The FSA's guidance for food businesses in England, Wales and Northern Ireland on what a HACCP based procedure must do, with its MyHACCP tool for businesses that need to write a full plan. Following it is the usual way to show an officer that the duty in Article 5 has been met.
Read the legislation →£19.99. Pay once, nothing added.
One payment for one learner. You keep access for as long as Lift College offers the course, and never less than 3 years. Changed your mind? Ask within 14 days and we refund you in full.
- PaySecure card payment, one time only.
- Sign inYour learner account is ready straight away.
- StartBegin module 1 the same minute.
Free refresher when it is due
We recommend a refresh every 3 years. We email you 30 days before, and from the refresh date you can retake the latest version free and download a new certificate.
Buying HACCP Level 3 for a team?
Open a free organisation account, buy places and give each person their own login. Your first place is free with a work email, and the price falls the more places you buy.
Multiple enrolment discounts
The price of a place is set by the places in one order, on this course or any mix of our CPD courses. Saving against the £19.99 single place.
| Places in one order | Price a place | Saving |
|---|---|---|
| Your first place | £0 | Free with a work email |
| 1 to 9 places | £16.99 | 15% off |
| 10 to 49 | £14.99 | 25% off |
| 50 to 99 | £12.99 | 35% off |
| 100 to 249 | £10.99 | 45% off |
| 250 or more | £9.99 | 50% off |
What would your team cost?
Training each person on several courses? A sector pack or the annual plan can cost less. Your quote compares all three for you.
Prefer to talk first? Request a call back
- 1
Your own training portal in 2 minutes
Open a free account with your work email. No sales call, and your first place is free.
- 2
See where everyone stands
A progress dashboard, a training matrix and an Excel progress report for your records.
- 3
Reminders sent for you
Welcome emails, nudges for anyone who stalls, and refresher dates so nobody goes out of date.
- 4
Pay by card or invoice
Card, or invoice on 30-day terms with your PO. Places stay valid for 3 years.
- 5
A human tutor with every course
Real tutor support for your staff, unlimited free retakes and a certificate the day they pass.
- 6
CPD Standards Office accreditation in progress
Provider 51289.
What our learners say
Stories from Lift College learners on our qualifications, in their own words.
“I had been a care assistant for four years without a formal qualification. Lift College made the whole process straightforward, my assessor visited regularly and I completed my Level 3 Diploma in Adult Care in just over a year. I was promoted to senior care worker the month after I qualified.”
“My employer was clear, I needed GCSE English to move into a supervisory role. Lift College helped me find the right exam board and an exam centre five minutes from home. Passed grade 4. Got the promotion.”
“My employer needed me to have Level 2 maths before they could register me on the Level 3 apprenticeship programme. Lift College was fast, the tutor was brilliant, and I resit my maths once after a near-miss and passed the second time. The whole thing took twelve weeks.”
Questions about HACCP Level 3
Is online HACCP Level 3 valid?
Your employer, your environmental health officer and any customer or certification auditor decide what evidence of training they will accept. The law requires the people responsible for the HACCP based procedure to have adequate training in applying the principles, and a supervisory or management level course is the normal way to show this. This course gives the knowledge to design, implement and verify a plan; competence also comes from doing it in your own business with your records to prove it.
What is the difference between HACCP Level 3 and HACCP awareness or Level 2 training?
Awareness or Level 2 training teaches you what HACCP is and how to follow and monitor the plan your business already has. Level 3 is for the person who writes and owns the plan: forming the team, carrying out the hazard analysis, choosing critical control points with a decision tree, setting and validating critical limits, designing verification and leading the review when anything changes. If you follow the plan, Lift College's HACCP Training is the right course; if you build and verify it, this one is.
Who needs HACCP Level 3?
Owners, managers and supervisors who are responsible for the food safety management system, especially in manufacturing, central production, contract catering and larger retail where a pre-written pack such as Safer Food, Better Business is not enough. Many certification schemes and customer audits expect the HACCP team leader to hold training at this level.
How often should HACCP Level 3 be refreshed?
The law does not fix an interval but expects training to be adequate for the role and the plan to be reviewed when anything changes. Lift College recommends refreshing every 3 years, and the refresher is free. Many audit standards also look for refresher training at about this interval.
How do I write a HACCP plan for my business after this course?
The course takes you through the preliminary steps and the seven principles in the order you would use them, so you can work through your own product and process as you go. Start with the team, scope, product description and a flow diagram confirmed on the floor, then carry out the hazard analysis step by step, use the decision tree to find your critical control points and set limits you can validate. The Food Standards Agency's free MyHACCP tool follows the same structure and is a good place to record the finished plan.
How long do I keep access?
You keep your access for as long as Lift College offers the course, and never less than 3 years from the day you buy. Your certificate PDF is yours to keep.
What is the free refresher?
Lift College recommends refreshing this course every 3 years. When your date comes round, you can retake the latest version free and get a new certificate. We email you 30 days before.
Does it count towards my CPD?
Yes. The course is 6 hours of learning, shown on your CPD certificate issued by Lift College, so you can log the hours in your CPD record.
Can I get my money back?
Yes. Ask within 14 days of paying and we refund you in full.
Can my employer pay?
Yes. Your receipt shows the course, the date and the amount paid, and you can pass it to your employer. Buying for a team? Open a free organisation account: every course is £16.99, and you can pay by card or invoice with your PO.
Where can I do haccp level 3 online in the UK?
Lift College offers HACCP Level 3 online for £19.99, pay once. It is 6 hours of learning in 8 short modules, written for food businesses across England, Wales, Scotland and Northern Ireland. Your CPD certificate issued by Lift College is ready the same day you pass.
How long does online haccp level 3 take?
HACCP Level 3 is 6 hours of learning in 8 short modules, each with a knowledge check. You can finish it in one sitting or across several and pick up where you left off on any device. The final test needs 80% to pass, with unlimited free retakes.
How much does HACCP Level 3 cost online?
Lift College's HACCP Level 3 is £19.99, pay once, with no subscription. Training a team? It is £16.99 a course on a free organisation account.
How is HACCP Level 3 assessed?
By a short knowledge check after each of the 8 modules and a final test. You need 80% to pass, with unlimited free retakes, and your CPD certificate issued by Lift College is ready the same day you pass.
Can I start HACCP Level 3 today?
Yes. You start the moment you pay, on any device, and you can finish the 6 hours of learning in one sitting or across several. Your CPD certificate issued by Lift College is ready the same day you pass. Buying for a team? Open a free organisation account.
HACCP Training
The seven HACCP principles, critical control points, monitoring, corrective action and the records inspectors expect. 3 hours, £19.99.
Food Hygiene Level 3
For supervisors and managers: HACCP principles, supervising food handlers, allergen control, records and inspections.
Allergen Awareness Training
The 14 allergens, the labelling law including Natasha's Law, and stopping cross contact in the kitchen. 1 hour, £19.99.