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The HACCP Level 3 course teaches participants how to implement and manage a HACCP system for food safety. Covering legal requirements, hazard analysis, critical control points, and corrective action, the course is suitable for those in food safety management.

Course Price:
Original price was: £194.00.Current price is: £19.99.
Course Duration:
8 hours, 45 minutes
Total Lectures:
15
Total Students:
74
Average Rating:
4
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

There are no specific requirements to enroll in the HACCP Level 3 course. However, it is recommended that participants have a basic understanding of food safety principles and the food production industry. Additionally, participants should have access to a computer or mobile device with internet connectivity to complete the online course.

Course Curriculum

    • An Introduction to HACCP 00:38:00
    • HACCP and Food Safety Legislation 00:42:00
    • Food Safety Hazards 00:42:00
    • Planning a HACCP System 00:42:00
    • Creating the HACCP System 00:36:00
    • Principle 1 – Hazard Analysis 00:33:00
    • Principle 2 – Critical Control Points 00:33:00
    • Principle 3 – Critical Limits 00:35:00
    • Principle 4 – Monitoring Critical Control Points 00:40:00
    • Principle 5 – Corrective Action 00:36:00
    • Principle 6 – Verification of the HACCP System 00:38:00
    • Principle 7 – Documentation 00:34:00
    • Implementing the HACCP System 00:38:00
    • HACCP Alternatives 00:33:00
    • Order Certificate 00:05:00

Course Reviews

4

4
2 ratings
  • 5 stars0
  • 4 stars2
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  • 1 stars0
  1. avatar
    HACCP
    4

    Points where good and easy to follow.

  2. avatar
    SANOOD KARUVALLI PATHIKKALDecember 17, 2023 at 7:48 am
    HACCP L3
    4

    There are many attachments, but I Found many are repetitive. A real-life example was necessary to add.
    Related YouTube video links also shall be helpful if it mentioned in the course line.

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