Level 3 HACCP

Overview

The Level 3 HACCP course provides a comprehensive understanding of Hazard Analysis and Critical Control Points (HACCP) principles, equipping participants with the necessary knowledge and skills to implement an effective HACCP system in the food industry. This course is designed to meet the requirements of food safety legislation and ensure compliance with the highest standards. Throughout the course, participants will delve into the fundamental aspects of HACCP, starting with an introduction to its principles and the importance of food safety legislation. They will explore the various food safety hazards and their relation to food poisoning, while gaining insights into contamination sources and control measures.

Participants will learn the essential steps involved in planning and creating a robust HACCP system. This includes conducting hazard analysis and inspections, identifying critical control points (CCPs), and setting critical limits for these points. Emphasis will be placed on establishing thorough monitoring procedures and devising effective corrective measures. The course covers the vital role of verification systems and the significance of accurate documentation in the HACCP process. Participants will also gain practical knowledge on implementing and maintaining the HACCP system within their food businesses.

In addition, the course addresses the challenges posed by the COVID-19 pandemic, focusing on HACCP's role in safely reopening food establishments. Participants will explore alternative approaches to HACCP and discover innovative strategies to adapt to changing circumstances. By successfully completing the Level 3 HACCP course, participants will acquire the expertise needed to ensure food safety, protect public health, and uphold the reputation of their food businesses.

What Will You Learn?

• Gain a comprehensive understanding of Hazard Analysis and Critical Control Points (HACCP) principles.
• Learn about food safety legislation and its implications for implementing HACCP systems.
• Identify and analyze food safety hazards that can lead to contamination and foodborne illnesses.
• Develop effective control measures to prevent and manage food safety hazards.
• Plan and create a HACCP system, including identifying critical control points and setting critical limits.
• Establish monitoring and corrective measures to ensure the effectiveness of the HACCP system.
• Understand the importance of verification and documentation in maintaining food safety.
• Explore the implementation of the HACCP system in food businesses, including reopening during COVID-19.
• Gain insights into alternative approaches to HACCP implementation.
• Acquire the knowledge and skills to develop and maintain a robust HACCP system for ensuring food safety.

Who Should Take The Course?

• Food safety professionals and supervisors in the food industry.
• Catering managers and supervisors.
• Quality assurance personnel responsible for food safety.
• Food handlers and workers involved in food preparation and handling.
• Individuals seeking to enhance their understanding of HACCP principles and their application in the food industry.
• Those responsible for implementing and managing food safety systems in their organizations.
• Anyone interested in pursuing a career in food safety and quality management.
• Professionals involved in regulatory compliance and inspection of food establishments.
• Owners or operators of food businesses who want to ensure compliance with food safety standards and regulations.

Requirements

• Basic understanding of food safety principles and practices.
• Familiarity with relevant food safety legislation and regulations.
• Knowledge of common food safety hazards and contamination sources.
• Prior experience or training in the food industry is beneficial but not mandatory.
• Access to a computer or device with an internet connection to complete online modules and assessments.