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Description
The Level 3 HACCP (Hazard Analysis and Critical Control Point) (Dukefield) Course is designed for catering managers, kitchen supervisors, head cooks, school business managers, and other staff responsible for developing, implementing, or overseeing food safety management systems within educational settings.
This advanced training provides learners with a comprehensive understanding of HACCP principles and how they are applied within school kitchens, enabling them to confidently design, maintain, and improve effective food safety procedures that protect pupils, staff, and visitors.
The course is particularly suited to those working in primary schools, secondary schools, academies, colleges, nurseries, and other educational establishments where food is prepared, cooked, and served. It supports individuals responsible for managing food safety risks across all stages of catering operations, including deliveries, storage, preparation, cooking, cooling, hot holding, allergen control, and service.
School catering environments present unique challenges, including the need to cater for large numbers of children, manage food allergies, accommodate special dietary requirements, and maintain high standards of hygiene while complying with legal obligations. This course provides practical guidance on conducting hazard analysis, identifying Critical Control Points (CCPs), establishing monitoring procedures, and implementing effective corrective actions.
While there are no formal entry requirements, it is recommended that learners have a good understanding of food safety and HACCP principles, such as through completion of Level 2 HACCP and Level 3 Food Safety & Hygiene training. This prior knowledge will help learners fully understand the more advanced concepts explored throughout the course.
Learners will find the course practical, structured, and directly relevant to real-world school catering operations. It covers advanced topics including validation and verification, internal auditing, record keeping, corrective action procedures, and the development of a strong food safety culture within educational environments.
The course typically takes 4–6 hours to complete and concludes with a multiple-choice assessment designed to test understanding across all key HACCP principles and management responsibilities. Upon successful completion, learners will receive a CPD-accredited Level 3 HACCP certificate, demonstrating their ability to manage and maintain a legally compliant food safety management system within a school setting.
All course content has been developed in line with current UK food safety legislation and recognised best practice, including requirements under Food Safety Act 1990, Regulation (EC) No 852/2004 on the hygiene of foodstuffs, and Food Information Regulations 2014. The training also supports allergen management and safeguarding responsibilities relevant to schools, helping establishments meet the expectations of local authorities and environmental health officers.
Whether you are looking to strengthen your own expertise or ensure your catering team operates to the highest possible standard, this Level 3 HACCP course provides the advanced knowledge and practical skills needed to support safe, compliant, and well-managed school catering operations.
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£72.00 +VAT
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Course FAQ's
How and where do I complete this course?
All of our courses are online courses, so they can be completed remotely as long as the learner has internet access and a computer.
Is there a time limit on this course?
The exam must be passed within 12 months of them being assigned the course. There is no time limit on the course material, so once the exam has been passed, students can freely revisit the course content and refresh their knowledge.
How is the course structured?
The course content is split into individual sections, with each section concluding in a mini quiz, which needs to be completed before moving onto the next section. Once all sections have been completed, you can proceed to the examination.
What happens if I fail the exam?
If the learner fails their exam, then they can retake it as many times as necessary (within the 12-month shelf-life of the course) at no extra cost. Once the course has been completed within the shelf-life period, the candidate gains unlimited life-time access to the course material should they wish to come back and refresh their memory.
What happens if I pass the exam?
Once the exam has been completed successfully, the learner will receive an online certificate instantly, which they can then download and print off.
How long will my certificate be valid for?
There is no specific law on when and how often you should refresh your training, however all UK local authorities and environmental health officers recommend that you refresh your training every three years to ensure you are versed with the most up-to-date guidance
How do I purchase multiple courses for my employees?
If you would like to buy training for a number of your employees, first you need to select the course that you need. To do this, you need to go to our course page and click on the course that you want to buy. Enter the quantity of courses that you require and view the corresponding price. Once you have done this, please go to checkout to complete the purchase. Once you have completed your purchase, you will be directed to your group’s dashboard through the ‘Manage courses’ button. Here you can assign courses to your employees or yourself.
What support is available if I have a question?
If any help is needed at any stage of your learning journey, all our learners are welcome to contract us. We are available to assist learners who require help, as well as those who are experiencing technical issues and need some advice. Please visit the Contact Us page, use our Live Chat function, or give us a call on 0333 0384868.
Course Syllabus
The Level 3 HACCP (Dukefield) Course provides advanced training for supervisors, managers, and those responsible for developing, implementing, or overseeing HACCP systems in food businesses. The syllabus is structured into clear sections that build knowledge progressively, from foundational principles to full HACCP implementation.
SECTION 1 — The Importance of HACCP
What HACCP Is
- Understanding the purpose and scope of HACCP as a preventive food‑safety system.
Why HACCP Matters in Food Manufacturing
- How HACCP protects consumers and supports safe production.
Benefits of HACCP to Food Businesses
- Operational and legal advantages of a strong food‑safety management system.
Legal Requirements for HACCP (UK & EU Law)
- Regulatory expectations for HACCP‑based controls.
HACCP and Due Diligence
- How HACCP supports due diligence and legal defence.
The Role of Enforcement Officers
- How Environmental Health Officers assess compliance.
SECTION 2 — Preliminary Processes for HACCP
Prerequisite Programmes (PRPs): Overview
- Understanding PRPs and their role.
Core PRPs in Food Manufacturing
- Key programmes such as cleaning, allergen control, pest management, and supplier approval.
Assembling the HACCP Team
- Roles and responsibilities within a HACCP team.
Describing the Product
- Creating accurate product descriptions.
Identifying Intended Use
- Determining how the product will be used by the end consumer.
Constructing the Process Flow Diagram
- Mapping each step of production.
On‑Site Verification of the Flow Diagram
- Confirming the diagram matches real‑world operations.
SECTION 3 — Conducting a Hazard Analysis
Types of Food Safety Hazards
- Understanding biological, chemical, physical, and allergenic hazards.
Identifying Hazards at Each Process Step
- Reviewing each stage of production.
Evaluating Hazards: Severity & Likelihood
- Using risk‑assessment principles.
Determining Significant Hazards
- Deciding which hazards require control.
Identifying Control Measures
- Selecting appropriate preventive controls and process controls.
Determining Critical Control Points (CCPs)
- Identifying essential control steps.
Using the CCP Decision Tree
- Applying the decision tree consistently.
SECTION 4 — Establishing Critical Limits
What Critical Limits Are
- Understanding critical limits and their purpose.
Legal vs Scientific Critical Limits
- Distinguishing regulatory and validated limits.
Operational Limits vs Critical Limits
- How operational limits support CCP control.
Validating Critical Limits
- Ensuring limits are based on scientific validation.
SECTION 5 — Establishing Monitoring Procedures
Purpose of Monitoring
- Why monitoring is essential for CCP control.
Types of Monitoring (Continuous, Batch, Manual, Automated)
- Choosing the right method for each CCP.
Monitoring Responsibilities
- Assigning roles and ensuring competency.
Monitoring Equipment & Calibration
- Ensuring accuracy through calibration.
Monitoring Records & Documentation
- Maintaining compliant and auditable records.
SECTION 6 — Establishing Corrective Actions
What Corrective Actions Are
- Understanding corrective actions and their purpose.
Immediate vs Preventive Actions
- Distinguishing between short‑term and long‑term responses.
Root‑Cause Analysis (RCA)
- Investigating why the deviation occurred.
Product Disposition
- Deciding whether to reprocess, hold, or dispose of affected product.
Corrective Action Documentation
- Recording actions clearly for audit and verification.
This is what learners will gain from this course
Comprehensive understanding of HACCP principles and their legal importance.
Knowledge of how to conduct structured hazard analysis across all stages of production.
Ability to identify and manage Critical Control Points (CCPs) effectively.
Skills to establish validated critical limits and apply operational controls.
Techniques for implementing monitoring procedures and maintaining accurate records.
Confidence in carrying out corrective actions and root-cause analysis.
Understanding of verification, validation, and audit expectations.
Insight into the supervisory role in maintaining a compliant and effective HACCP system.