HACCP – intermediate (level 3)

Dates

19-20 May 2026

10%

Prices

Members - £695 + VAT
Non-members - £835 + VAT

Includes examination fee and a copy of Campden BRI's G42/6 HACCP: a practical guide including General Principles of Food Hygiene. 6th edition

Venue

Campden BRI, Chipping Campden

Delegate feedback (2025&2026)

Great tutor, loads of energy on what could have been heavy content.
Really good, well presented and very knowledgeable tutor.
Tutor very informative and engaging with the delegates, good communication.
All very useful, exercises helped with understanding the points. Tutor’s explanations were very clear.
Tutor was engaging, enthusiastic and full of knowledge.
Tutor very successful, able to answer all questions with explanations to make sure that we understood.
Tutor did an excellent job; all presentation were well structured with good use of exercises.

Inhouse course feedback (2026):

Tutor was engaging, kept the course interesting and relevant.
Tutor was clear, answered all questions, provided good examples to bring it to life.
Course was great, tutor was entertaining and kept the team engaged.

Benefits of attending

This course is designed to give Food Safety team members a good understanding of the concept, principles and terminology of Food Safety Management including HACCP and the role and importance of prerequisite programmes. This is achieved through tutor presentations, short exercises and a case study. A previous knowledge of at least basic food safety is desirable.

Delegates have the opportunity to achieve a nationally recognised Intermediate Level (3) qualification in HACCP (RSPH Level 3 Award in Understanding how to develop a HACCP Plan).

Training Course content

HACCP background, Codex principles, application, benefits
Role of prerequisite programmes in food safety management
Food safety hazard identification
Case study exercise
Optional Intermediate Level (3) examination takes place in the afternoon of day 2. Delegates will sit the RSPH Level 3 Award in Understanding how to develop a HACCP Plan.

Learning outcomes

At the end of the course, based upon a given scenario, delegates will be able to:

Correctly explain the legal requirements for HACCP.
Understand the role of prerequisite programs (PRPs) in supporting an effective HACCP system.
Draw an accurate process flow diagram.
Systematically identify biological, chemical, and physical hazards that could affect food safety.
Correctly explain the Codex HACCP terminology.
Apply the concepts learned to contribute effectively as a member of the HACCP team within the organization.

This course can be customised and is available in house - please contact training@campdenbri.co.uk for more information.

Event Director - Caroline Goodburn