Level 3 · Lesson 1
Monitoring a critical control point
How to monitor a CCP in practice, probing the core, cleaning the probe, recording at the time, and calibration.
Level 3 · Lesson 2
Deviations and corrective action
Recognising a deviation, taking the planned corrective action, when to escalate, and recording what happened.
Level 3 · Lesson 3
Records and documentation
Why records are evidence, due diligence, completing records at the time, and why a missing record counts against you.
Level 3 · Lesson 4
Traceability and stock control
First in first out, use-by versus best-before, labelling opened items, and how traceability finds affected product.
Level 3 · Lesson 5
Handling nonconformity
Putting suspect food on hold, reporting it, never hiding a problem, the escalation route, and recording it.
Level 3 · Lesson 6
Applying HACCP in your workplace
Temperature control across the whole flow, checks under pressure, allergens, and physical hazards, in kitchens and on production lines.
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