HACCP Level 3 Training Course
The Level 3 HACCP Training Course at Educad Academy is designed to give learners an in-depth understanding of how to develop, implement, and manage a successful HACCP food safety management system. This training covers every stage of the HACCP planning process, from hazard analysis to verification and record keeping, ensuring participants are equipped to identify risks, apply effective controls, and maintain compliance with global food safety standards.
This course is ideal for supervisors, managers, and team leaders working in food manufacturing, catering, and retail who are responsible for maintaining high standards of food safety. The training is available online for convenient access and flexible learning.
Entry Requirements
Participants should hold a relevant food safety qualification (e.g., Level 2 Food Safety).
Good working knowledge of their industry sector is recommended. Related Course HACCP, ISO 22000
Learning Outcomes
By the end of this course, participants will be able to:
- Understand and apply the seven principles of HACCP.
- Conduct a hazard analysis and identify preventive measures.
- Recognize and manage critical control points (CCPs).
- Establish critical limits, monitoring procedures, and corrective actions.
- Validate, verify, and maintain an effective HACCP system.
- Keep accurate records and comply with legal and regulatory requirements.
- Align HACCP practices with international standards, including ISO 22000 and SQF Code.
Course Content:
Module 1: Introduction to HACCP
- Importance of Food Safety and HACCP
- Benefits and Objectives of HACCP Systems
- Legal and Regulatory Requirements
- The Seven Principles of HACCP
Module 2: Hazard Analysis & Risk Assessment
- Biological, Chemical, and Physical Hazards
- Hazard Analysis Methodology
- Practical Application of Hazard Identification
Module 3: Critical Control Points (CCPs)
- Identifying CCPs in the Production Process
- The Codex CCP Decision Tree
- Establishing Critical Limits
Module 4: Monitoring & Corrective Actions
- Designing Monitoring Procedures
- Setting Corrective Actions for Deviations
- Ensuring Product Safety and Compliance
Module 5: Verification & Record Keeping
- Verification and Validation of HACCP Systems
- Documentation and Record-Keeping Procedures
- Continuous Improvement in HACCP Management
Module 6: HACCP in Practice
- Developing and Implementing HACCP Plans
- Group Exercises and Case Studies
- Team Approach in HACCP Planning
Module 7: International HACCP Standards
- Overview of ISO 22000:2011 FSMS
- SQF Code and Global Standards
- Integration with Quality Management Systems
Module 8: Work-Based Assignment & Presentation
- Pre-course Assignment Submission
- Participant Presentations and Group Discussions
- Maintaining and Reviewing HACCP Systems
The worldwide standard ISO 22000 FSMS 2011 includes the seven HACCP principles. This standard is a comprehensive food safety and quality management system that combines the components of the HACCP prerequisite programme and the quality management system to produce the Total Quality Management system of an enterprise.
Other standards, such as the SQF Code developed by the Safe Quality Food Institute, use the HACCP technique to establish and manage food safety (level 2) and food quality (level 3) plans and programmes in conjunction with the fundamental requirements of good manufacturing practices.
International Student Fee: 200 USD
Flexible Class Options
- Corporate Group Training | Fast-Track
- Week End Classes For Professionals SAT | SUN
- Online Classes – Live Virtual Class (L.V.C), Online Training
