About this course
About this course
This Level 3 qualification covers HACCP and food safety at the depth expected of supervisors, team leaders and new HACCP team members in food manufacturing. The programme is delivered as live virtual training and blends regulatory context with the practical skills needed to contribute to a working HACCP plan rather than just document it.
Who should attend
The course is aimed at production supervisors, team leaders, quality auditors, new HACCP team members and technical staff stepping up into formal food safety responsibility for the first time. It is equally suitable for staff who have completed a Level 2 qualification and are ready to move into supervisory or technical roles, and for experienced operators whose organisations now require a recognised Level 3 qualification as part of the role specification.
What the programme covers
Content builds progressively from food safety fundamentals through to HACCP plan development. Early sessions cover the principal microbiological, chemical, physical and allergenic hazards in food manufacturing, then move into prerequisite programmes, the Codex HACCP framework, flow diagram construction, hazard analysis, critical control point determination, critical limits, monitoring, corrective action and verification. Time is given to the practical challenge of translating theory into a plan that works on a live production line, including how to describe products accurately, handle grouped HACCP studies and review the plan when process or product changes occur.
Assessment and certification
Delegates complete a written examination at the end of the course. A pass earns a Level 3 certificate of achievement, recognised across the food manufacturing sector as a formal qualification in HACCP and food safety supervision.
Course format and delivery
The programme runs as a live virtual classroom across multiple sessions, giving delegates time to absorb material between teaching days. Delivery combines methodology teaching with worked examples, small-group discussion and structured practice exercises. Course materials are provided ahead of each session for reference.
Why this matters
Level 3 HACCP and Food Safety is a standard requirement in most food manufacturing role specifications at supervisor level and above, and a genuine competence marker rather than a compliance formality. Staff who complete the qualification contribute more effectively to HACCP team work, handle non-conformities with greater confidence and support the wider technical function with reduced supervision. The programme is often taken alongside the BRCGS HACCP programme for sites working to that Standard, and for staff progressing towards full HACCP team leadership the Level 4 Combined HACCP and Food Safety Advanced qualification is the natural next step. For sites strengthening audit capability, the Effective Auditing and Inspection Level 3 programme complements the technical knowledge developed here.
Browse all STC courses and training or explore the wider food safety training catalogue for related programmes.
