Level 3 HACCP for Manufacturing Online Course

The Level 3 HACCP for Manufacturing Online Course is a comprehensive training program designed to equip learners with the knowledge and skills required to implement and manage effective Hazard Analysis and Critical Control Points (HACCP) systems in manufacturing environments. This course provides a deep understanding of food safety legislation, hazard identification, risk assessment, and practical HACCP principles to ensure safe production processes.

Participants will explore the fundamentals of HACCP, including hazard analysis, identification of critical control points, setting critical limits, monitoring procedures, corrective actions, verification, and documentation. The program emphasizes applying HACCP systems in real-world manufacturing scenarios, ensuring compliance with global food safety standards. Learners will also examine alternative approaches to HACCP and practical implementation strategies to maintain safety and quality in food production.

The Level 3 HACCP for Manufacturing Online Course is ideal for professionals working in food manufacturing, processing, quality assurance, and production management. By completing this course, learners gain the confidence to manage food safety effectively, protect consumers, and support organizational compliance with regulatory requirements. This globally recognized qualification enhances employability in the food and manufacturing sectors while providing practical knowledge that can be applied immediately in the workplace.

Learning Outcomes

1. Understand HACCP principles and their importance in manufacturing environments.
2. Identify and analyze food safety hazards in production processes effectively.
3. Develop and implement critical control points to maintain product safety.
4. Apply corrective actions and verification methods in HACCP systems accurately.
5. Maintain proper documentation to support food safety and compliance standards.
6. Enhance professional skills with globally recognized Level 3 HACCP training.

Additional Gifts

• Course 01: Food Hygiene Level 2
• Course 02: Food Allergen

Course Curriculum

• Module 01: An Introduction to HACCP
• Module 02: HACCP and Food Safety Legislation
• Module 03: Food Safety Hazards
• Module 04: Planning a HACCP System
• Module 05: Creating the HACCP System
• Module 06: Principle 1 – Hazard Analysis
• Module 07: Principle 2 – Critical Control Points
• Module 08: Principle 3 – Critical Limits
• Module 09: Principle 4 – Monitoring Critical Control Points
• Module 10: Principle 5 – Corrective Action
• Module 11: Principle 6 – Verification of the HACCP System
• Module 12: Principle 7 – Documentation
• Module 13: Implementing the HACCP System
• Module 14: HACCP Alternatives

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.