The LICQual Level 3 Certificate in HACCP Food Safety is a professionally recognized qualification designed for individuals who are responsible for managing food safety systems in catering, manufacturing, hospitality, or retail environments. Rooted in international food safety standards, this course offers a solid foundation in the principles and practices of Hazard Analysis and Critical Control Points (HACCP)—a globally accepted methodology for identifying and controlling food safety risks.
As the food industry continues to grow in complexity, the need for highly trained personnel capable of ensuring safe and hygienic operations has never been greater. This Level 3 HACCP certification is tailored for supervisors, managers, and team leaders who are tasked with implementing, monitoring, or improving HACCP systems in their workplaces. The course bridges the gap between foundational food hygiene knowledge and advanced system-based safety management, making it ideal for career progression and professional development.
Through the LICQual Level 3 Certificate in HACCP Food Safety course, applicants will explore the seven core principles of HACCP, including hazard identification, establishing critical control points (CCPs), setting critical limits, and implementing effective monitoring and corrective action procedures. Emphasis is placed on real-world application through case studies and scenario-based learning, ensuring participants can apply theoretical knowledge to practical situations within their own organizations.
The program also covers essential topics such as verification, validation, and documentation, enabling applicants to maintain high standards of compliance and be fully prepared for food safety audits or inspections. Additionally, applicants will gain insight into how to build a culture of continuous improvement and implement changes that contribute to long-term food safety success. This makes the certification valuable not only for meeting regulatory requirements but also for protecting public health and brand reputation.
Upon successful completion, participants will earn the LICQual Level 3 Certificate in HACCP Food Safety, a qualification that is respected across the global food industry. Whether you’re seeking to enhance your food safety knowledge, comply with international standards like ISO 22000 or BRCGS, or take on a more senior role in your organization, this course provides the skills and recognition needed to move forward with confidence.
Course Overview
Qualification Title
LICQual Level 3 Certificate in HACCP Food Safety
Total Units
6
Total Credits
24
GLH
120
Qualification #
LICQ2200417
Qualification Specification
To enroll in the LICQual Level 3 Certificate in HACCP Food Safety, applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200417-1 |
Introduction to HACCP Principles and Food Safety Management |
4 |
20 |
|
LICQ2200417-2 |
Identifying Food Safety Hazards and Risk Assessment |
4 |
20 |
|
LICQ2200417-3 |
Establishing Critical Control Points (CCPs) and Limits |
4 |
20 |
|
LICQ2200417-4 |
Monitoring Procedures and Corrective Actions in HACCP |
4 |
20 |
|
LICQ2200417-5 |
Verification, Validation, and Documentation in HACCP Systems |
4 |
20 |
|
LICQ2200417-6 |
HACCP Implementation and Continuous Improvement |
4 |
20 |
By the end of this course, applicants will be able to:
1. Introduction to HACCP Principles and Food Safety Management
Learning Outcomes:
- Understand the purpose, importance, and global relevance of HACCP in food safety management.
- Explain the key terms and definitions associated with HACCP and food safety regulations.
- Describe the relationship between HACCP and prerequisite programs (PRPs).
- Identify the legal and regulatory framework governing food safety in various sectors.
- Recognize the roles and responsibilities of food safety personnel within an HACCP-based system.
2. Identifying Food Safety Hazards and Risk Assessment
Learning Outcomes:
- Identify the different types of food safety hazards: biological, chemical, physical, and allergenic.
- Conduct a hazard analysis to determine potential food safety risks at various stages of food processing.
- Assess the severity and likelihood of identified hazards using a structured risk assessment approach.
- Explain the importance of proper hazard identification in developing an effective HACCP plan.
- Use flow diagrams and process mapping techniques to trace hazard points in a food operation.
3. Establishing Critical Control Points (CCPs) and Limits
Learning Outcomes:
- Define and identify Critical Control Points (CCPs) in food production processes.
- Apply decision trees or similar tools to determine appropriate CCPs.
- Set measurable and realistic critical limits for each identified CCP.
- Understand the consequences of failing to establish accurate CCPs and limits.
- Ensure CCPs are appropriately integrated into the overall HACCP plan for effective control.
4. Monitoring Procedures and Corrective Actions in HACCP
Learning Outcomes:
- Design and implement effective monitoring procedures for each CCP.
- Recognize key indicators and measurements for assessing CCP compliance.
- Develop appropriate corrective actions for deviations from critical limits.
- Document monitoring and corrective action activities in compliance with HACCP standards.
- Ensure timely response to deviations to prevent compromised food safety.
5. Verification, Validation, and Documentation in HACCP Systems
Learning Outcomes:
- Distinguish between verification and validation within the HACCP framework.
- Plan and execute verification activities to ensure HACCP system effectiveness.
- Understand the importance of internal and external audits as part of verification.
- Maintain accurate, complete, and compliant HACCP documentation and records.
- Develop strategies to review and update documentation based on operational changes.
6. HACCP Implementation and Continuous Improvement
Learning Outcomes:
- Outline the steps required for successful HACCP implementation within an organization.
- Identify common challenges and solutions during HACCP implementation.
- Evaluate HACCP system performance and identify opportunities for improvement.
- Promote a food safety culture and continuous improvement mindset within the workplace.
- Demonstrate the ability to lead or contribute to HACCP team initiatives and ongoing system enhancement.
This diploma is ideal for:
Assessment and Verification
All units within this qualification are subject to internal assessment by the approved centre and external verification by LICQual. The qualification follows a criterion-referenced assessment approach, ensuring that applicants meet all specified learning outcomes.
To achieve a ‘Pass’ in any unit, applicants must provide valid, sufficient, and authentic evidence demonstrating their attainment of all learning outcomes and compliance with the prescribed assessment criteria. The Assessor is responsible for evaluating the evidence and determining whether the applicants has successfully met the required standards.
Assessors must maintain a clear and comprehensive audit trail, documenting the basis for their assessment decisions to ensure transparency, consistency, and compliance with quality assurance requirements.