HACCP Level 3

The HACCP Level 3 course is designed to provide in-depth knowledge and skills for the effective implementation and management of Hazard Analysis and Critical Control Points (HACCP) in a food safety system. Participants will gain an understanding of the legal requirements for HACCP implementation, food safety hazards, and how to plan and create a HACCP system. The course covers the seven principles of HACCP, including Hazard Analysis, Critical Control Points, Critical Limits, Monitoring Critical Control Points, Corrective Action, Verification of the HACCP System, and Documentation.

Through practical examples and case studies, participants will learn how to implement a HACCP system effectively, including the identification and control of hazards, establishment of critical control points, setting of critical limits, monitoring of critical control points, and implementation of corrective actions. Participants will also learn how to verify the HACCP system and maintain appropriate documentation. By the end of the course, participants will have the knowledge and skills required to implement and manage a HACCP system in compliance with relevant legislation and industry best practices. This course is suitable for individuals who are responsible for food safety management, quality control, and regulatory compliance. Prior knowledge of HACCP Level 1 and Level 2 is recommended. Participants should have a good command of English and access to a reliable internet connection and device to access the course materials and assessment.

What Will You Learn?

• The basic principles of Hazard Analysis and Critical Control Points (HACCP) and how it can be used to manage food safety hazards.
• The various food safety hazards that can occur during food production, including biological, chemical, and physical hazards.
• The legal requirements for implementing a HACCP system, including food safety legislation.
• How to plan, create and implement a HACCP system in a food production facility.
• How to analyze and identify potential food safety hazards through hazard analysis.
• The importance of establishing critical control points (CCPs) and critical limits to control food safety hazards.
• The steps involved in monitoring CCPs and taking corrective action when necessary.
• The role of verification and documentation in maintaining a HACCP system.
• The practical skills and knowledge required to implement and maintain a successful HACCP system in a food production facility.

Who Should Take The HACCP Level 3 Course?

The HACCP Level 3 course is ideal for individuals who work in the food production industry and are involved in food safety management. This may include food production managers, supervisors, quality control personnel, food safety auditors, and other professionals responsible for ensuring food safety in their organization. Additionally, this course may be beneficial for individuals seeking to enhance their knowledge and skills in food safety management and HACCP principles.

Requirements