HACCP Level 3 E-Learning

Module 1: Introduction to HACCP
• What is HACCP?
• Why HACCP is important
• Benefits of HACCP systems
• Role of HACCP within food safety management
• International recognition of HACCP
• Food safety culture and organisational responsibility

Module 2: Food Safety Legislation
• Overview of food safety legislation
• Food Safety Authority of Ireland (FSAI)
• Legal responsibilities of food businesses
• Food business operator obligations
• Enforcement and compliance expectations
• Consequences of non-compliance

Module 3: Food Safety Hazards
• Biological hazards
o Bacteria
o Viruses
o Parasites
• Chemical hazards
o Cleaning chemicals
o Food contaminants
• Physical hazards
o Foreign objects
• Allergen hazards
• Risk assessment of food safety hazards

Module 4: The 7 Principles of HACCP
• Principle 1: Conduct a Hazard Analysis
• Principle 2: Identify Critical Control Points (CCPs)
• Principle 3: Establish Critical Limits
• Principle 4: Establish Monitoring Procedures
• Principle 5: Establish Corrective Actions
• Principle 6: Establish Verification Procedures
• Principle 7: Documentation and Record Keeping

Module 5: Creating a HACCP Plan
• HACCP implementation process
• Process flow diagrams
• Identifying hazards at each stage
• Determining control measures
• HACCP team responsibilities
• Assigning responsibilities and accountability

Module 6: Critical Control Points (CCPs)
• Understanding Critical Control Points
• Identifying CCPs within food processes
• Monitoring CCPs effectively
• Managing deviations
• Corrective actions and escalation procedures

Module 7: Understanding Critical Limits
• Definition of critical limits
• Temperature control requirements
• Time-based control measures
• Food safety tolerances
• Actions when limits are exceeded
• Verification of control measures

Module 8: Maintaining the HACCP System
• Ongoing monitoring and review
• Internal audits
• Verification procedures
• Documentation and record keeping
• Updating HACCP plans
• Continuous improvement and food safety culture

Final Assessment
Assessment Structure
• Multiple-choice assessment
• 25 questions

Pass Mark
✅ 70%

This course is suitable for individuals responsible for food safety management and HACCP implementation, including:

• Food Safety Managers
• HACCP Team Members
• Catering Managers
• Kitchen Managers
• Head Chefs
• Production Supervisors
• Food Production Managers
• Quality Managers
• Quality Assurance Personnel
• Food Business Owners
• Food Manufacturing Supervisors
• Retail Food Managers
• Hospitality Managers
• Individuals responsible for food safety systems

While suitable for experienced food handlers, this course is primarily designed for supervisory and management-level personnel involved in HACCP implementation and food safety management.

Food Safety Management
Effective HACCP systems help organisations identify, control, and prevent food safety hazards before they impact consumers.

Legal Responsibility
Food businesses must implement food safety management systems based on HACCP principles and ensure personnel understand their responsibilities.

Compliance
Training supports organisational obligations under Irish and European food safety legislation.

Consumer Protection
Robust food safety systems help protect public health and reduce the risk of foodborne illness.

Operational Excellence
Well-managed HACCP systems improve consistency, accountability, traceability, and food safety performance.

Upon completion of this course, participants will be able to:

• Understand the principles and purpose of HACCP
• Identify food safety hazards and associated risks
• Apply the 7 Principles of HACCP
• Develop and maintain HACCP plans
• Understand Critical Control Points and critical limits
• Implement monitoring and corrective actions
• Support verification and auditing activities
• Ensure compliance with food safety legislation
• Promote continuous improvement within food safety management systems

Self-paced online learning
• Interactive e-learning modules
• Knowledge checks throughout
• Multiple-choice final assessment

Delivery Method:
• Online E-Learning

Failure Handling:
If unsuccessful, learners may:
• Review course modules
• Retake the assessment (up to 3 attempts)

This training supports organisational obligations under:

• Food Safety Authority of Ireland Act 1998
• Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs
• General Food Law Regulation (EC) No. 178/2002
• European Union (Hygiene of Foodstuffs) Regulations
• Food Safety Authority of Ireland (FSAI) Guidance

Food businesses are required to:

• Implement food safety procedures based on HACCP principles
• Identify and control food safety hazards
• Maintain appropriate monitoring systems
• Keep food safety records
• Train relevant personnel
• Demonstrate compliance during inspections and audits

Samson Training delivers professional food safety training focused on practical food safety management and organisational compliance.

Our approach emphasises:

• HACCP implementation awareness
• Practical food safety management
• Compliance-focused learning
• Risk-based decision making
• Food safety leadership
• Continuous improvement principles

We position HACCP as a core organisational management system that supports consumer protection, compliance, and operational excellence.

What is HACCP Level 3 Training?
HACCP Level 3 provides advanced knowledge of HACCP principles and food safety management systems for supervisors, managers, and HACCP team members.

Who should complete HACCP Level 3?
The course is designed for individuals responsible for implementing, monitoring, or managing food safety systems within food businesses.

Is HACCP legally required in Ireland?
Yes. Food businesses are required to implement food safety management systems based on HACCP principles.

What is the difference between HACCP Level 2 and Level 3?
Level 2 focuses on safe food handling and hygiene practices. Level 3 focuses on HACCP management, hazard analysis, critical control points, and food safety system implementation.

Is this course suitable for food production environments?
Yes. The course is highly relevant for food manufacturing, production, processing, catering, hospitality, and retail food operations.

Can this course be completed online?
Yes. The training is delivered entirely online and can be completed remotely.