Level 3 HACCP, Food Allergy and Fire Safety Training Package

This training pack offers the learner the chance to learn about the principles of HACCP, to a supervisory or management level, widen their knowledge on food allergies and how to keep you and those around you safe in the incident of a fire.

This training pack offers the learner the chance to learn about the principles of HACCP, to a supervisory or management level and also widen their knowledge on food allergies.

Fire safety is a mandatory subject in any workplace in order to keep you, and those around you, safe.

Training outcomes

Level 3 HACCP

• Outline the need for, and importance of, HACCP-based food safety management systems.
• Describe the HACCP approach to food safety procedures.
• Review the legislation relating to HACCP.
• Describe the importance of prerequisite programmes and what they should contain
• Explain and evaluate the five preliminary steps in the logical application of HACCP
• Identify hazards and risks in a food preparation or production process
• Determine critical control points (CCP) for significant hazards and establish critical limits.
• Describe the procedures required for monitoring CCPs and the corrective action procedures when CCPs fail.
• Evaluate HACCP based procedures through documentation and record keeping procedures.
• Outline the review and verification requirements for HACCP-based systems

Food Allergy

• Explain the importance of controlling food allergens in regard to consumer safety.
• Describe the cause and symptoms of food allergy and food intolerance.

Fire Safety Training

• Understand The hazards and risks associated with fire in the workplace
• Understand how fire is controlled in the workplace
• Understand the principles and practice of fire management at work

Accreditation
All the courses are accredited by CPD. The certificates, awarded upon successful completion, can be used to log your hours against.

Duration
Both the Food Allergy and Fire Safety courses usually take between 1-2 hours each to complete, depending on the speed of learning. Level 3 HACCP takes between 2-3 hours to complete on average. Learners do not have to complete all the training in one session as progress is recorded throughout and the training can be paused and resumed in our learning management system at any time.

Target audience
This training pack is aimed at anyone working in a supervisory or management role in a food environment.

Entry requirements
There are no entry requirements for this course.

Test and certificate
Each end of course test consists of 15 multiple choice questions. Learners are required to achieve a 75% pass mark, and, if necessary, may attempt the test six times at no extra cost.

If learners do not achieve the 75% pass mark, further attempts may be given by contacting our support team.

Learners will be able to download a digital certificate on completion of each course. This can be printed, and we suggest you keep it for your records.