Level 3 Award in HACCP based Food Safety System in Manufacturing – EOSH UK

About Course

The Level 3 Award in HACCP based Food Safety System in Manufacturing – EOSH UK provides a structured understanding of food safety management within manufacturing environments. The course focuses on the systematic identification, evaluation, and control of hazards that may affect food safety, ensuring alignment with internationally recognised standards and regulatory frameworks. It introduces the foundational concepts of food safety, including the significance of preventing contamination, maintaining product integrity, and ensuring compliance with legal and industry requirements. The framework of Hazard Analysis and Critical Control Points (HACCP), originally developed and later standardised by global authorities, is explored as a preventive and science-based system for managing food safety risks .

The programme is organised into key thematic areas that build a comprehensive understanding of food safety systems. It begins with an introduction to food safety principles and the role of HACCP, followed by prerequisite programmes such as Good Manufacturing Practices (GMP) and supporting control systems that establish the foundation for effective food safety management. The course further examines the Codex seven principles of HACCP, including hazard analysis, identification of critical control points, establishment of limits, monitoring systems, corrective actions, verification procedures, and documentation requirements . These elements collectively form a structured approach to ensuring consistent food safety outcomes.

In addition, the course covers the development of HACCP plans through systematic steps such as product description, process flow identification, and hazard evaluation. It also addresses the importance of implementation, monitoring, and continuous review to ensure that food safety systems remain effective over time. Emphasis is placed on documentation, traceability, and system verification, which are essential for maintaining compliance and demonstrating accountability. The course concludes with concepts related to review and continuous improvement, highlighting the evolving nature of food safety systems and the need for ongoing evaluation based on data and system performance.