HACCP Level 3 (Copy) (Copy)

This course provides the knowledge and practical skills to understand, develop, implement and maintain an effective HACCP system in accordance with Codex Alimentarius principles.

HACCP is a systematic preventive approach to food safety that focuses on biological, chemical and physical hazards and controls them at critical points in the food production process. This Level 3 course equips participants with the competence to implement and maintain HACCP systems effectively.

Food handlers, supervisors, quality assurance staff, HACCP team members, production managers and anyone responsible for implementing and maintaining HACCP systems.

• Understand the principles and benefits of HACCP
• Conduct hazard analysis
• Determine and validate Critical Control Points (CCPs)
• Establish critical limits and monitoring procedures
• Implement corrective actions
• Verify and validate the HACCP system
• Maintain documentation and records
• Apply HACCP in real food production environments

• Introduction to HACCP and Codex Alimentarius
• HACCP Prerequisite Programs (PRPs)
• Hazard Identification and Risk Assessment
• Decision Tree and Determination of CCPs
• Critical Limits and Monitoring Systems
• Corrective Actions and Verification
• Validation of HACCP Plan
• Documentation and Record Keeping
• Review and Continuous Improvement
• Practical Exercises and Case Studies