NEMIS ACADEMY | Level 3 HACCP & Food Safety | CPD Accredited
Learning Objectives
- Justify the need for robust PRPs & HACCP systems for the purpose of achieving a reliable Food Safety Management System (FSMS)
- Explain the legal requirements for HACCP
- Know and be able to implement the 12 logical steps & the 7 Principles of HACCP
- Be able to manage & maintain PRPs & HACCP studies
- Be able to critique and audit PRPs & HACCP studies
This CPD-accredited Level 3 course, uniquely combines HACCP and Food Safety into a single qualification—offering a 2-in-1 certification not typically available through other providers, who deliver these topics separately.
We’re proud to offer this accredited qualification to individuals involved in any area of a food business where HACCP and food safety play a role.
Upon completion, participants will have the knowledge required to contribute effectively within food businesses, especially in Technical and Quality departments, or as active members of HACCP teams.
The course is also highly relevant for those working in related sectors such as packaging, storage, and distribution, as well as for owners and managers of smaller food businesses, providing them with the advanced knowledge to develop a HACCP plan and implement essential food safety practices.
While prior knowledge of food safety hazards and controls is helpful, it is not a prerequisite—this course is designed to equip attendees with all the necessary understanding and skills. HACCP and food safety training is considered essential for ensuring best practices in safe food production.
This course is fully accredited by the CPD Accreditation Office for its content, structure, and delivery, and is accepted as part of the BRCGS Professional recognition program.
For whom is this training?
- Food safety professionals and consultants looking to become certified food safety auditors
- Technical, Quality, and Operational staff involved in food safety management
- HACCP team members responsible for food safety systems
- Owners and managers of smaller food businesses seeking practical food safety knowledge
- Individuals working in the Food Industry or related sectors such as Packaging, Storage, and Distribution
Programme Outline
Half-Day 1 | Pre-course self study with materials provided
Day 2 | Introduction | The 5 Codex HACCP pre-steps | Codex HACCP principle 1
Day 3 | Codex HACCP principle 1 (continued) | Codex HACCP principle 2 to 7 | Exam
Overview
Sonia Andre
Sonia has over 25 years of expertise in the technical, safety, and quality sectors of the Food & Drink, Cereal Crops, and Fresh Produce industries. Originally from France, she moved to the UK 20 years ago, where she found her passion in Fresh Produce. Fluent in French, English, and Spanish, Sonia has worked with international clients and founded "French o'clock," a local conversation group helping families and adults practice French in a fun and relaxed setting.
As a dedicated professional and mother, Sonia founded Ask Sonia Limited to offer bespoke technical support for Food and Fresh Produce businesses. Driven by her genuine care for clients and a natural ability to connect with people, Sonia created a service that provides solutions directly or links clients with the right resources to tackle any challenge.
Qualifications:
