As per the law, every food business must ensure that they have an effective food safety management system in place by following all the 7 principles of HACCP. It is the responsibility of the workplace managers or supervisors to involve themselves during the planning stage of the HACCP system itself and make sure that workers work safely and comply with food safety standards and principles.
This Level 3 HACCP training course is intended to make learners comprehend important aspects of a successful HACCP food safety management structure. The course trains candidates to enhance their skills to follow HACCP planning process and helps them to identify food safety hazards, to use appropriate control measures, and ensure that HACCP system works effectively.

 

By the end of this course learners will:

• Understand the importance and benefits of HACCP food safety management system.
• Gain the knowledge on food hygiene law and various food safety management systems.
• Successfully plan and execute the HACCP system and evade common pitfalls.
• Understand the value of implementing effective prerequisite programmes.
• Conduct effective hazard analysis and recognize critical control points.
• Know the importance of critical limits and remedial action and understand the needs of careful monitoring.
• Comprehend to validate and confirm the HACCP plans and needs of the documentation.

 

HACCP Level- 3, Syllabus

The course is divided into fifteen accessible, interactive modules

• An Introduction to HACCP -

What is food safety management, key terms, what is HACCP, benefits of HACCP, and why HACCP is important?

• HACCP and The Law -

Food safety legislation, training requirements, enforcing the law, and due diligence.

• HACCP Alternatives -

Should I use HACCP? Safer Food Better Business, Cook Safe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.

• Planning a HACCP System -

Preparing for HACCP, creating a HACCP plan, and HACCP success vs failure.

• Food Safety Hazards -

How contamination applies to HACCP, types of contamination, physical, chemical, microbial, and allergenic contamination, top 10 causes of food poisoning, and controlling the hazards.

• Prerequisite Programmes -

What are prerequisites? Examples of prerequisites, effective prerequisites, and assessing prerequisites.

• Creating the HACCP System -

The 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram, and confirming the flow diagram in the premises.

• Principle 1: Hazard Analysis -

What is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP, and useful contacts

• Principle 2: Critical Control Points -

What is a control measure? What is a critical control point? Overusing CCPs, decision trees, and the Codex Alimentarius Commission decision tree.

• Principle 3: Critical Limits -

What is a critical limit? Critical limit criteria, examples of critical limits, and setting critical limits.

• Principle 4: Monitoring Critical Control Points -

What is monitoring? Effective monitoring, types of monitoring, frequency of monitoring, and the monitoring plan.

• Principle 5: Corrective Action -

What is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action, and product recalls.

• Principle 6: Verification of the HACCP System -

Why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing, and auditing essentials: data analysis, sampling, and testing.

• Principle 7: Documentation -

Record-keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.

• Implementing the HACCP System -

Implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.