Level 3 HACCP for Manufacturing Online Course

The Level 3 HACCP for Manufacturing online course provides in-depth training on food safety management. This course equips learners with practical knowledge of Hazard Analysis and Critical Control Points (HACCP) principles. You will gain essential skills for identifying, assessing, and controlling food safety hazards in manufacturing environments. The course emphasizes compliance with international food safety standards and legislation. Through real-world examples and structured modules, learners understand how to develop, implement, and maintain HACCP systems. The curriculum covers hazard analysis, critical control points, monitoring, corrective actions, verification, and documentation. By the end, you will confidently apply HACCP principles to ensure safe food production.

Learning Outcomes

1. Understand HACCP principles and their application in manufacturing processes.
2. Identify food safety hazards and assess associated risks effectively.
3. Develop and implement a HACCP plan for production safety.
4. Monitor critical control points and maintain safe food standards.
5. Apply corrective actions to address deviations in food safety.
6. Verify HACCP systems and ensure continuous improvement in processes.

Course Link : Level 3 HACCP for Manufacturing Online Course

Course Curriculum

Module 01: An Introduction to HACCP
Overview of HACCP and its significance in food manufacturing safety.

Module 02: HACCP and Food Safety Legislation
Understanding food safety laws and international regulations for compliance.

Module 03: Food Safety Hazards
Identification of biological, chemical, and physical hazards in production.

Module 04: Planning a HACCP System
Steps to design a HACCP system tailored to manufacturing processes.

Module 05: Creating the HACCP System
Practical implementation techniques for a robust food safety program.

Module 06: Principle 1 – Hazard Analysis
Analyze and evaluate hazards to control risks in manufacturing.

Module 07: Principle 2 – Critical Control Points
Identify points in production where hazards can be controlled.

Module 08: Principle 3 – Critical Limits
Establish measurable safety thresholds to maintain product safety standards.

Module 09: Principle 4 – Monitoring Critical Control Points
Develop monitoring plans to track CCP performance accurately.

Module 10: Principle 5 – Corrective Action
Implement corrective measures when critical limits are exceeded.

Module 11: Principle 6 – Verification of the HACCP System
Regularly review and verify HACCP effectiveness in food production.

Module 12: Principle 7 – Documentation
Maintain detailed records to demonstrate HACCP compliance and audits.

Module 13: Implementing the HACCP System
Practical guidance for integrating HACCP across manufacturing operations.

Module 14: HACCP Alternatives
Explore supplementary methods for ensuring food safety and risk control

Disclaimer:

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