Home > Food Safety and Hygiene > Managing HACCP Level 3 (CIEH) - Manufacturing and Retail

Managing HACCP Level 3 (CIEH) - Manufacturing and Retail Course

Managing HACCP Level 3 (CIEH) - Manufacturing and Retail
Individual cost: Price: £150.00(including 20 % tax)


This level 3 training course is for management staff and supervisors involved with the development and maintenance of a HACCP system for food manufacturing and retail companies.

Managing HACCP Level 3 (CIEH) - Manufacturing and Retail

This level 3 training course is for management staff and supervisors involved with the development and maintenance of a HACCP system for food manufacturing and retail companies.

Accredited by the CIEH (Charted Institute of Environmental Health), this course is essential for learning the full requirements of HACCP and implementing them in a practical manner within your business.

The course is tailor-made to both the food manufacturing and food retail industries.

Course Content

There are a total of 11 different modules in this course, covering a wide variety of HACCP topics. These modules are:

Module 1 - Food Safety Management and HACCP

  • The Origins of HACCP
  • What is HACCP
  • The origins of HACCP
  • The codex guidelines
  • The adventures of HACCP
  • Food safety and HACCP
  • Food borne illness and outbreaks
  • Why HACCP sometimes fails

Module 2 - Food Safety hazards and their control

  • Food safety hazards
  • Contamination hazards; physical, chemical, biological and allergenic
  • How contamination may be prevented
  • Preventing the survival of pathogens
  • Packaging as a source of contamination

Module 3 - Prerequisite programmes

  • What are PRPs
  • Environmental conditions – premises, equipment, pest control, housekeeping
  • Waste Management
  • Personnel, reporting illness, exclusion, training
  • Specific HACCP training
  • Raw materials and products
  • Traceability
  • Withdrawal and recall
  • Customer complaints
  • Storage and stock control
  • Labelling
  • Transport

Module 4 - Preliminary Steps to develop the HACCP plan

  • The five preliminary steps to HACCP:
  • Assemble the HACCP team
  • Describe the product
  • Identify the intended use
  • Construct a process flow diagram
  • Confirmation of the process flow diagram

Module 5 - Principle no. 1 list of all hazards, conduct a hazard analysis and consider control measures

  • List all potential hazards – example, beef and onion filling
  • Packing – microbiological and physical hazards
  • Hazard analysis – consider control methods
  • Microbiological hazards – example roast chicken and beef and onion filling
  • Physical hazards

Module 6 - Principle no.2 determine critical control points)

  • Control points
  • Critical control points (CCPS)
  • How to identify a CCP
  • Flow chart to identify CCPs
  • Practical use of the decision tree
  • CCPS – questions and answers

Module 7 - Establish critical limits for each CCP

  • Critical limits
  • Target levels
  • Action levels
  • Tolerance
  • Examples of roast chickens and pies
  • Legislation – levels required
  • Advice from other organisations

Module 8 - Establish a monitoring system for each CCP

  • What is a monitoring procedure
  • The requirements of an effective monitoring procedure – what, who, when
  • Reporting procedures
  • Monitoring methods
  • Types of monitoring activities – examples

Module 9 - Establish corrective actions

  • Corrective actions and procedures
  • Examples of corrective actions
  • Verification
  • Review of the HACCP plan

Module 10 - Establish verification procedures

  • The purpose of verification procedures
  • Verification activities – examples
  • Review of the HACCP plan – examples

Module 11 - Establish documentation and record keeping

  • The importance of record keeping
  • The evidence basis of HACCP
  • Records



After completing all modules, learners will take a 60 question, multiple-choice examination. Questions are randomly chosen from a bank of 120 questions and the required pass mark for this exam is 75%.

Certificate Awarded

Upon completion of this course you will receive a CIEH Managing HACCP Level 3 in Manufacturing and Retail certificate. This certificate can be printed from your PC or alternatively emailed to another PC.


Our comments box is a great way for you to view other peoples' feedback about products on TrainingCourse.com, and add your own.

Course Reviews

There are yet no reviews for this course.
You must have purchased this course in order to review it.

Course Details

Course Details: ELearning
Length in Minutes    420 minutes
Language    English
Number of Modules    5
Qualification CIEH Accredited
Course Prerequisites   
Browser Compatibility    All Browsers
Android Compatible    2.2 and higher
iPad Compatible    Yes
iPhone Compatible    Yes
PC Compatible    Yes
Licence Period    6 Months

Follow Twitter
server v2.0