HACCP Level 3 Training Course

“If you’re in charge of regulatory compliance or quality assurance, this course will provide the in-depth knowledge required for effective food safety an quality management.”

Overview

The HACCP Level 3 Training Course is designed for all food professionals who play a role in ensuring food safety within their organisation. This course provides a deeper understanding of food hazards, preventive controls, and the full HACCP process used across the food industry.
It helps learners develop the knowledge needed to support, contribute to, or lead the development and implementation of HACCP-based food safety systems, regardless of job role or experience level.

Enhance Your Expertise in Food Quality & Hazard Control and Thrive in the Global Job Market.

Course Introduction

HACCP is a systematic, science-based approach used to control hazards within food processes. It requires clear thinking, accurate evaluation, and consistent monitoring—not just basic food hygiene knowledge.
This Level 3 course introduces learners to the methods, decision-making techniques, and documentation structuresused in HACCP systems. Through process mapping, hazard evaluation exercises, and real case examples, participants learn how each HACCP component fits together to create a robust, reliable safety system.

Course Topics

1. Introduction to HACCP Level 3:

Understanding the purpose of HACCP Level 3 training
Differences between basic HACCP awareness and Level 3 involvement
The responsibilities of HACCP Level 3 team members
Skills and competencies developed at this level

2. Preparing for HACCP Planning:

Defining product characteristics and intended use
Creating accurate and detailed process flow diagrams
Verifying process steps through on-site checks

3. Conducting Hazard Analysis:

Identifying hazards at each stage of production
Determining which hazards are significant
Using logical criteria to evaluate hazards

4. Identifying Control Measures:

Selecting appropriate controls for identified hazards
Distinguishing general operational controls from HACCP-specific controls
Knowing when a control is essential for product protection

5. Establishing Critical Control Points (CCPs):

Applying decision-making tools to identify CCPs
Recognising processes where strict control is vital
Setting achievable and measurable critical limits

6. Monitoring CCPs:

Choosing effective monitoring methods
Recording results clearly and consistently
Interpreting monitoring data to support safe operations

7. Managing Deviations and Taking Action:

Understanding actions required when CCP limits are not met
Recording corrective actions properly
Making reliable decisions about product safety and follow-up steps

8. Verifying HACCP Controls:

Carrying out routine verification activities
Checking that controls and monitoring procedures are functioning correctly
Using verification findings to identify improvement opportunities

9. Maintaining HACCP Records:

Creating accurate and complete HACCP documentation
Avoiding common errors in HACCP records
Ensuring documentation supports traceability and system integrity

10. Essential HACCP Examples & Case Studies:

Reviewing sample HACCP plans
Exploring real-life food handling and production scenarios
Practising hazard identification and CCP decisions

Learning Objectives

By the end of this course, learners will be able to:

Understand the role and purpose of HACCP Level 3 within the HACCP framework.
Create and verify process flow diagrams for HACCP planning.
Conduct structured hazard analyses using clear evaluation criteria.
Identify appropriate control measures for significant hazards.
Determine CCPs using decision-making tools and established principles.
Establish effective monitoring procedures and maintain accurate records.
Take appropriate corrective actions in response to CCP deviations.
Perform basic verification activities to support HACCP system performance.
Contribute confidently to HACCP plan development and maintenance.

Professional Benefits

By completing this course, learners will be able to:

Gain specialised HACCP skills valued across the food industry.
Enhance employability in technical, quality, production, and compliance roles.
Meet growing industry demand for HACCP-competent staff.
Demonstrate expertise that gives a competitive edge in the job market.
Take on practical responsibilities within HACCP teams confidently.
Strengthen career progression opportunities and professional credibility.

Course Details

Duration: 3 days

Delivery: Live Virtual Training on Zoom

Language of Training: English/ Arabic/ Hindi/ Urdu

Final Exam: On day 4, participants will take the final exam online

Schedule

Course Certificate

Upon completion of The HACCP Level 3 Training Course, participants will receive the following certificate:

Program Certificate:
- HACCP Level 3 Training Course Certificate

Validity:
- Lifetime

Awarding Body:
- Al Danah Institute for Environmental Health and Safety, Abu Dhabi UAE

Fees

999 AED

699 AED

*Limited Time Offer*

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