HACCP Level 3 Online Training Course
Level 3 HACCP training course is intended to provide students a better understanding of what goes into a successful HACCP food safety management system. HACCP level 3 training walks you through each phase of the HACCP planning process, assisting you in identifying food safety threats, selecting appropriate control measures, and ensuring that the HACCP system continues to function efficiently and effectively. We offer HACCP level 3 online course to get you an easy access to the training.
Learn HACCP Principles
- Conduct a hazard analysis: Plan to determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
- Identify critical control points: A critical control point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
- Establish critical limits for each critical control point: A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce that hazard to an acceptable level.
- Establish critical control point monitoring requirements: Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS requires that each monitoring procedure and its frequency be listed in the HACCP plan.
- Establish corrective actions: These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant’s HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product is injurious to health or otherwise adulterated as a result if the deviation enters commerce.
- Establish procedures for ensuring the HACCP system is working as intended: Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of a safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule. Verification also includes ‘validation’ – the process of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for critical limitations).
- Establish record keeping procedures : The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations. Implementation involves monitoring, verifying, and validating of the daily work that is compliant with regulatory requirements in all stages all the time. The differences among those three types of work are given by Saskatchewan Agriculture and Food.
Learn HACCP Standards
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.
HACCP Level 3 Course Topics
- The Importance of Food Safety
- The Role and Benefits of HACCP
- Legal Obligations
- The Principles of HACCP
- The Practical Application of HACCP
- Designing the Plan (including group exercises)
- The Team Approach
- Hazard Analysis Methodology
- Identification of Critical Control Points
- Monitoring Procedures
- The Codex CCP Decision Tree
- A short, work based assignment to be completed prior to the course.
- Presentation by participants of work-based assignments and group discussion
- Verification and maintenance of HACCP systems
- Management of HACCP systems
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