Level 3 HACCP & Food Safety 

Learning Objectives

By the end of this course, participants will be able to:

• Justify the need for robust Prerequisite Programmes (PRPs) and HACCP systems as part of a reliable Food Safety Management System (FSMS)

• Explain the legal and regulatory requirements for HACCP within the UK and EU context

• Understand and apply the 12 logical steps and 7 principles of HACCP

• Manage, maintain, and update PRPs and HACCP studies effectively

• Critically evaluate and audit HACCP plans and prerequisite programmes

About This Course

This CPD-accredited Level 3 qualification uniquely combines HACCP and Food Safety into a single, integrated certification — providing a 2-in-1 learning experience rarely offered elsewhere.
Where most providers deliver these topics separately, NEMIS Academy has designed a unified programme to give learners a complete understanding of both areas, helping them build and sustain a comprehensive Food Safety Management System (FSMS).

We are proud to offer this accredited qualification to individuals working in all areas of the food industry where HACCP and food safety are essential to daily operations.

Who Should Attend

This training is ideal for:

• Food safety professionals and consultants aiming to become certified auditors

• Technical, Quality, and Operational staff involved in food safety management

• HACCP team members responsible for developing and maintaining food safety systems

• Owners and managers of small food businesses seeking practical, compliant approaches to HACCP implementation

• Individuals working in related sectors such as packaging, storage, and distribution

No prior HACCP qualification is required. While previous knowledge of food safety hazards and controls is helpful, this course provides all the essential understanding and skills needed to succeed.

Why Choose This Qualification

• 2-in-1 Certification: Achieve a combined HACCP and Food Safety qualification

• Fully CPD Accredited: Recognised for its high-quality content, structure, and delivery

• BRCGS Professional Recognition: Accepted as part of the BRCGS Professional development programme

• Practical and Career-Focused: Designed for real-world application and professional advancement

Upon completion, learners will have the competence to contribute effectively to food safety and quality management within their organisation, whether as part of a HACCP team, within Technical or Quality departments, or as independent food safety professionals.

Program Outline

Half-Day 0 – Pre-course self-study (materials provided)

Day 1 – Introduction | The 5 Codex HACCP Pre-Steps | Codex HACCP Principle 1

Day 2 – Principle 1 (continued) | Codex HACCP Principles 2–7 | Final Exam

Accreditation & Recognition

This programme is fully accredited by the CPD Accreditation Office and recognised for its quality, content, and delivery standards.
It also contributes towards the BRCGS Professional Recognition Programme, supporting career progression in the food manufacturing and supply chain sectors.