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Level 3 HACCP for caterers e-slides
This HACCP e-slides course has been developed for caterers to gain a better understanding of how HACCP can be simply applied to the catering environment. It is also ideal for those learners who wish to go on to achieve a level 3 HACCP catering qualification.
Have you considered e-slides?
Our e-slides combine the comprehensive content of our trusted training materials with engaging interactive elements, all of which can be accessed anywhere with an internet connection. This ensures that learners no longer need to worry about course availability in their local area and can complete courses at their own pace and in a location that suits them best.
Definition and importance of HACCP
Understanding HACCP and the legislation/best practices that govern it
Food safety hazards and types
Learn about different hazards and prerequisite programmes
CODEX 12 logical implementation
Explore the steps of HACCP, the HACCP team, and their roles
Users and flow diagrams
Understanding how users interact with HACCP and create flow diagrams
Hazard analysis
Identify and assess hazards within the food safety process
Critical Control Points (CCPs)
Learn about critical limits, targets, and tolerances for CCPs
Monitoring procedures
Establish processes to monitor and maintain food safety standards
Corrective actions
Steps to take when a process goes outside of its control limits
Validation and verification procedures
Understand how to validate and verify HACCP plans
Documentation and record keeping
The importance of maintaining accurate and thorough records
This e-slides course is designed to help caterers understand how to apply HACCP in a catering environment. It’s also ideal for learners aiming to achieve a Level 3 HACCP catering qualification
The ideal course for...
learners and trainers
looking to up skill and are struggling to access courses or work learning around busy schedules
trainers and resellers
looking to cost-effectively expand the range of qualifications offered, without having to worry about learner uptake
Self paced
Learn at your own pace anytime using our online platform.
Accessible
Available on a wide range of devices
E-Slides covering key learning objectives
Access all the essential learning objectives (8 modules) of the Level 3 HACCP qualification
Interactive exercises
Engage with interactive activities designed to help learners absorb key outcomes effectively
Detailed notes
Comprehensive notes that complement the e-slides and support deeper understanding
End of module tests
Reinforce knowledge retention with end-of-module assessments.
Digital copy of HACCP book
Receive a digital version of the Intermediate HACCP book for additional study.
This online course is delivered via Highfield Qualifications’ online learning platform.
ORS Group acts as an approved reseller and training partner.
Course content, assessments, and certificates are provided by Highfield.
This HACCP e-slides course has been developed for caterers to gain a better understanding of how HACCP can be simply applied to the catering environment. It is also ideal for those learners who wish to go on to achieve a level 3 HACCP catering qualification.
Have you considered e-slides?
Our e-slides combine the comprehensive content of our trusted training materials with engaging interactive elements, all of which can be accessed anywhere with an internet connection. This ensures that learners no longer need to worry about course availability in their local area and can complete courses at their own pace and in a location that suits them best.
Definition and importance of HACCP
Understanding HACCP and the legislation/best practices that govern it
Food safety hazards and types
Learn about different hazards and prerequisite programmes
CODEX 12 logical implementation
Explore the steps of HACCP, the HACCP team, and their roles
Users and flow diagrams
Understanding how users interact with HACCP and create flow diagrams
Hazard analysis
Identify and assess hazards within the food safety process
Critical Control Points (CCPs)
Learn about critical limits, targets, and tolerances for CCPs
Monitoring procedures
Establish processes to monitor and maintain food safety standards
Corrective actions
Steps to take when a process goes outside of its control limits
Validation and verification procedures
Understand how to validate and verify HACCP plans
Documentation and record keeping
The importance of maintaining accurate and thorough records
This e-slides course is designed to help caterers understand how to apply HACCP in a catering environment. It’s also ideal for learners aiming to achieve a Level 3 HACCP catering qualification
The ideal course for...
learners and trainers
looking to up skill and are struggling to access courses or work learning around busy schedules
trainers and resellers
looking to cost-effectively expand the range of qualifications offered, without having to worry about learner uptake
Self paced
Learn at your own pace anytime using our online platform.
Accessible
Available on a wide range of devices
E-Slides covering key learning objectives
Access all the essential learning objectives (8 modules) of the Level 3 HACCP qualification
Interactive exercises
Engage with interactive activities designed to help learners absorb key outcomes effectively
Detailed notes
Comprehensive notes that complement the e-slides and support deeper understanding
End of module tests
Reinforce knowledge retention with end-of-module assessments.
Digital copy of HACCP book
Receive a digital version of the Intermediate HACCP book for additional study.
This online course is delivered via Highfield Qualifications’ online learning platform.
ORS Group acts as an approved reseller and training partner.
Course content, assessments, and certificates are provided by Highfield.