ICTQual AB Level 3 Certificate in HACCP based Food Safety System
The ICTQual AB Level 3 Certificate in HACCP Based Food Safety System is a comprehensive and advanced qualification designed for learners involved in managing and implementing food safety procedures. This course is ideal for those in supervisory, management, or quality assurance roles who require an in-depth understanding of Hazard Analysis and Critical Control Point (HACCP) systems to ensure compliance with national and international food safety regulations.
HACCP is a globally recognized methodology used to identify, assess, and control risks throughout the food production and handling process. This Level 3 qualification equips learners with the practical skills and technical knowledge required to lead HACCP implementation in high-risk food environments, making it essential for anyone responsible for maintaining food safety in a professional setting.
The ICTQual AB Level 3 Certificate provides a structured approach to managing food safety systems in complex operations. It is suitable for a wide range of industries, including catering, manufacturing, processing, retail, and institutional food services. Over the duration of ten days, learners explore detailed elements of hazard analysis, critical control points, verification, documentation, and continual improvement of HACCP-based systems.
This course focuses on the advanced principles of food safety, empowering learners to design, monitor, and evaluate HACCP plans in line with regulatory standards.
Following successful completion of this course, learners may pursue additional professional development in areas such as internal food safety auditing, quality management systems, allergen control, or environmental health. It also provides a solid foundation for roles that involve overseeing large-scale food safety programme and managing food safety compliance across multiple sites or departments.
The ICTQual AB Level 3 Certificate in HACCP Based Food Safety System is a vital qualification for professionals who are serious about food safety leadership. With its focus on advanced principles, practical applications, and regulatory compliance, this course empowers learners to confidently manage and improve food safety systems in any food-related operation. It is a key step towards a rewarding and responsible career in food safety management.
Level 3 Certificate in HACCP based Food Safety System
To enroll in the ICTQual AB Level 3 Certificate in HACCP based Food Safety System, learners must meet the following requirements:
- Minimum Age: Learners must be at least 16 years old at the time of enrolment. This age requirement ensures that learners possess the maturity and responsibility necessary to understand and apply advanced food safety concepts.
- Educational Background: While there are no mandatory academic qualifications required, learners should have a good command of written and spoken English, along with basic numeracy skills. These competencies are essential for understanding technical content, completing assessments, and managing documentation required in HACCP systems.
- Experience: It is highly recommended that learners have completed a Level 2 qualification in HACCP or food safety. Alternatively, learners should have relevant industry experience in food handling, processing, catering, or supervisory roles. A strong understanding of basic HACCP principles will enable learners to confidently progress through the Level 3 content and apply their knowledge in high-risk or complex food safety environments.
This course is ideal for learners seeking to advance their career into supervisory, quality assurance, or food safety management roles. Meeting these entry requirements ensures that learners are well-prepared to take on the responsibilities involved in implementing and maintaining HACCP-based food safety systems in professional settings.
This qualification, ICTQual AB Level 3 Certificate in HACCP based Food Safety System, consists of 6 mandatory units.
- Advanced Principles of HACCP and Global Food Safety Standards
- Conducting Hazard Analysis and Identifying Critical Control Points (CCPs)
- Designing, Implementing, and Reviewing HACCP Plans
- Verification, Validation, and Record-Keeping Procedures
- Managing Food Safety in Complex and High-Risk Operations
- Legal Compliance, Risk Management, and Continuous Improvement in HACCP Systems
Here are the learning outcomes for each study unit:
Advanced Principles of HACCP and Global Food Safety Standards
- Demonstrate a comprehensive understanding of the HACCP methodology and its international significance
- Explain the integration of HACCP within broader food safety management systems
- Analyse how global food safety standards influence HACCP implementation
Conducting Hazard Analysis and Identifying Critical Control Points (CCPs)
- Identify and assess biological, chemical, and physical hazards at each stage of food operations
- Determine appropriate critical control points to manage identified hazards
- Apply risk assessment techniques to evaluate hazard severity and likelihood
Designing, Implementing, and Reviewing HACCP Plans
- Develop detailed HACCP plans tailored to specific food operations
- Implement procedures for effective control and monitoring at critical points
- Review and update HACCP plans to ensure ongoing relevance and effectiveness
Verification, Validation, and Record-Keeping Procedures
- Establish and maintain effective verification and validation systems
- Apply methods to confirm the accuracy and functionality of HACCP controls
- Manage accurate record-keeping systems for audits, inspections, and legal compliance
Managing Food Safety in Complex and High-Risk Operations
- Identify challenges specific to high-risk food production environments
- Apply advanced HACCP strategies in multi-process and large-scale operations
- Lead food safety initiatives and staff training in high-risk settings
Legal Compliance, Risk Management, and Continuous Improvement in HACCP Systems
- Understand the legal framework surrounding HACCP and food safety obligations
- Apply risk management techniques to reduce and control food safety risks
- Promote continuous improvement through system evaluation and performance reviews
The ICTQual AB Level 3 Certificate in HACCP Based Food Safety System equips learners with advanced skills in food safety management, making it a critical qualification for those pursuing leadership roles in the food industry. With a strong focus on the design, implementation, and maintenance of HACCP systems, this certificate sets a solid foundation for career progression in supervisory, managerial, and quality assurance positions.
Completing this qualification not only strengthens professional competence but also opens doors to higher-level certifications and specialist training across the food safety and compliance sector.
Progression Pathways:
- Advancing to Level 4 qualifications in food safety management or auditing, including leadership roles in food safety compliance
- Pursuing training in internal food safety auditing, ISO 22000, or other international food safety standards
- Gaining qualifications in allergen management, food defense, or supply chain risk management
- Progressing into roles such as HACCP coordinator, quality assurance manager, compliance officer, or food safety consultant
- Undertaking professional development programme for continuous improvement in food safety systems and operational leadership
- Exploring further study in environmental health, food science, or regulatory affairs relevant to national and international food sectors
This qualification positions learners for long-term growth in the food industry, helping them become key contributors to food safety culture and operational excellence across catering, manufacturing, hospitality, and institutional food service settings.