Level 3 HACCP Online Training

Online Training Academy

• Level 3 HACCP Online Training 3:27:57

  • 1: Module 01: An Introduction to HACCP 10:21
  • 2: Module 02: Planning a HACCP System 26:39
  • 3: Module 03: Hazard Analysis 09:43
  • 4: Module 04: Establishing Critical Limits 12:21
  • 5: Module 05: Establishing Critical Control Point Monitoring Requirements 10:16
  • 6: Module 06: Critical Control Point Identification 06:38
  • 7: Module 07: Implementing the HACCP System 06:05
  • 8: Module 08: Verification of the HACCP System 21:42
  • 9: Module 09: Establishing Corrective Actions 15:01
  • 10: Module 10: Documentation 13:13
  • 11: Module 11: HACCP and Food Safety Legislation 16:24
  • 12: Module 12: HACCP Alternatives 09:51
  • 13: Module 13: Food Safety Hazards 38:16
  • 14: Module 14: Creating the HACCP System 10:27
  • 15: CPD Certificate - Free 01:00

In this course, learners will explore the principles and practical applications of HACCP (Hazard Analysis Critical Control Point) in ensuring food safety. They will understand how to develop and manage a HACCP system, including planning, hazard analysis, and establishing critical control points. Participants will learn to set critical limits and monitor control points effectively to prevent food hazards. The course covers implementing and verifying HACCP systems, as well as establishing corrective actions and maintaining proper documentation.

Additionally, learners will gain insights into food safety legislation related to HACCP and alternatives to traditional HACCP methods. By the end, participants will be equipped with the knowledge to identify food safety hazards and create robust HACCP systems to safeguard against them in various food-related environments.

Course Curriculum

• Module 01: An Introduction to HACCP
• Module 02: Planning a HACCP System
• Module 03: Hazard Analysis
• Module 04: Establishing Critical Limits
• Module 05: Establishing Critical Control Point Monitoring Requirements
• Module 06: Critical Control Point Identification
• Module 07: Implementing the HACCP System
• Module 08: Verification of the HACCP System
• Module 09: Establishing Corrective Actions
• Module 10: Documentation
• Module 11: HACCP and Food Safety Legislation
• Module 12: HACCP Alternatives
• Module 13: Food Safety Hazards
• Module 14: Creating the HACCP System

Learning Outcomes:

• Understand HACCP principles and their importance in food safety management.
• Plan and design a HACCP system tailored to specific food processes.
• Identify potential hazards and assess their significance in food production.
• Establish critical limits and monitoring procedures for control points effectively.
• Implement and maintain a HACCP system in compliance with food safety regulations.
• Evaluate and document HACCP systems, ensuring accuracy and completeness.

• Food safety managers and supervisors in food production facilities.
• Quality assurance professionals in the food industry.
• Individuals pursuing careers in food safety management.
• Compliance officers responsible for food safety regulations.
• Employees involved in food production and processing.

• Food Safety Officer
• Quality Assurance Manager
• Compliance Auditor
• Food Production Supervisor
• Regulatory Affairs Specialist
• HACCP Coordinator

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