Tayl’s HACCP Level 3 for Supervisors in Catering and Retail
Ensure food safety with confidence – learn how to implement, manage and review a robust HACCP system.
Whether you're a supervisor, manager, or business owner in the food industry, understanding Hazard Analysis and Critical Control Points (HACCP) at Level 3 is essential. This course is designed to equip you with the knowledge and practical steps to develop, implement and maintain an effective food safety system, aligned with current legal requirements and industry best practice.
- Fully accredited organisation
- Compatible with PC, Mac, iOS, and Android devices
- Printable PDF e-certificate upon completion
- Online course with no time limits
- Estimated duration: 6 hours
- Free for up to five users
Receive a custom quote
If you want to buy in bulk or access more LMS features, fill in the form or email hello@tayl.net.
Thank you!
We will be in touch soon.
Training you can trust
Course Content
Course Content
The Development of HACCP
What HACCP is and how it works; the history of HACCP; benefits of HACCP; Safer Food, Better Business and Cooksafe; and the Food Hygiene Rating Scheme and the Food Hygiene Information Scheme.
HACCP and the Law
Food safety legislation and regulations, including the Hygiene of Foodstuffs EC 852/2004 and Food Hygiene (HACCP) Regulations Act of 2006; enforcing the law; responsibilities for employers, food businesses and food handlers; and food safety and hygiene offences.
Food Safety Hazards, Contamination and Control
Microbiological, physical, chemical and allergenic food contaminants and hazards; food poisoning bacteria and viruses; the 14 named allergens; reporting hazards; and cross-contamination.
Prerequisite Programmes
What prerequisites are; due diligence; reputable suppliers and traceability; food handler training; stock rotation; premises design, facilities and layout; cleaning; waste management; pest control; personal hygiene and cleanliness; and documenting and assessing prerequisites.
Preparatory Stages
The 12 steps of HACCP; stages 1-5: building a HACCP team; describe the product(s); identify their intended use and the consumers; create a flow diagram for each product, outlining the process; and confirm the flow diagram.
The 7 Principles of HACCP
The 7 principles of HACCP; stages 6-12: identify potential hazards and conduct a hazard analysis (HA); determine critical control points (CCPs); establish critical limits; implement a monitoring system; establish a corrective action plan; establish verification and review procedures; and document and keep records.
| Module | Description |
|---|---|
| The Development of HACCP | What HACCP is and how it works; the history of HACCP; benefits of HACCP; Safer Food, Better Business and Cooksafe; and the Food Hygiene Rating Scheme and the Food Hygiene Information Scheme. |
| HACCP and the Law | Food safety legislation and regulations, including the Hygiene of Foodstuffs EC 852/2004 and Food Hygiene (HACCP) Regulations Act of 2006; enforcing the law; responsibilities for employers, food businesses and food handlers; and food safety and hygiene offences. |
| Food Safety Hazards, Contamination and Control | Microbiological, physical, chemical and allergenic food contaminants and hazards; food poisoning bacteria and viruses; the 14 named allergens; reporting hazards; and cross-contamination. |
| Prerequisite Programmes | What prerequisites are; due diligence; reputable suppliers and traceability; food handler training; stock rotation; premises design, facilities and layout; cleaning; waste management; pest control; personal hygiene and cleanliness; and documenting and assessing prerequisites. |
| Preparatory Stages | The 12 steps of HACCP; stages 1-5: building a HACCP team; describe the product(s); identify their intended use and the consumers; create a flow diagram for each product, outlining the process; and confirm the flow diagram. |
| The 7 Principles of HACCP | The 7 principles of HACCP; stages 6-12: identify potential hazards and conduct a hazard analysis (HA); determine critical control points (CCPs); establish critical limits; implement a monitoring system; establish a corrective action plan; establish verification and review procedures; and document and keep records. |
How it Works
Our HACCP Level 3 for Catering and Retail course e-learning course is delivered online through our Tayl platform. This means you can complete this course on any device that can access the internet, and you can take a break at any time and save your progress. You can also add more users to your account, access more compliance training courses, and track who has done what.
Your Certificate
To complete your course and download your HACCP Level 3 for Catering and Retail course certificate, you need to have correctly answered enough questions in the quizzes throughout the course. You’re able to retake these quizzes as many times as you want. The certificate is printable and will be accessible at any time when you log into our platform. The certificate is saved on our system so you can use it to prove a commitment to ongoing legal compliance.
Who’s this Course for?
- Food business owners and managers
- Supervisors and team leaders in catering, hospitality, or retail
- Anyone responsible for developing or maintaining a HACCP plan
- Those looking to meet Level 3 food safety training standards
Access this course for free
Receive a custom quote
If you want to buy in bulk or access more LMS features, fill in the form or email hello@tayl.net.
Thank you!
We will be in touch soon.
Course Snippets
“Was one of the best courses I've done explained everything will definitely keep using this site”
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Frequently asked questions
Got more questions? No problem, reach out to us at hello@tayl.net.
- Do I get a certificate?
- Yes! When you complete this course, you’ll be issued with a HACCP Level 3 for Catering and Retail printable completion certificate – and there’s no extra cost for it. It’s a great way to show your team, your boss or an inspector that you’ve taken food safety seriously.
- Can I retake courses?
- We understand that it can take a bit of time to understand the material. That's why you can have as many retries of a course as you need at no extra charge.
- Why is the course free?
- It's not a trick, you really get this course, certificates, and all our library for up to five users. You simply need a work email address. It's free because we believe in our product. And we think that once you try it, you'll come back to us again and recommend our system to your friends. So, what are you waiting for, get your course today.
- Is this HACCP Level 3 course suitable for supervisors and managers?
- Yes, it’s designed especially for those in supervisory or management roles who are responsible for developing, implementing, or overseeing HACCP systems. It covers all the legal and practical elements you’ll need.
- What devices do the courses work on?
- The courses work on any modern internet browser on any device. Whether you're using Chrome, Firefox, Safari or Edge on an iPhone, Android, Laptop or PC everything will work just fine.
- How does the money back guarantee work?
- Really easily. Just let us know you'd like a refund and we'll make it happen. No questions asked.
- Can I use this training to help with food safety audits or inspections?
- Definitely. Completing this course shows that you understand how to run a compliant HACCP system – which is something inspectors love to see. It’ll also help you stay on top of your documentation and legal duties.