Intermediate HACCP Training (Level 3)
Course overview
The Intermediate HACCP Training (Level 3) course is designed for individuals who have a basic understanding of HACCP and wish to gain a deeper knowledge of the system’s application.
Why Choose HACCP level 3
This course builds on the foundational principles of HACCP, providing participants with the skills needed to design, implement, and maintain a more complex HACCP system tailored to the needs of the organization.
Course Objective
- Monitor and Verify CCPs
- Promote Food Safety Culture and Leadership
- Manage Supplier Compliance and Risk
- Respond to Food Safety Crises
Topics
Module 1
- Recap of the seven principles of HACCP and their application in complex food operations.
- In-depth analysis of hazard identification and CCP determination.
Module 2
- Identifying CCPs: In-depth understanding of how to identify CCPs in various food production systems.
- HACCP Plan Documentation: Detailed guidelines for creating and managing HACCP documentation, including hazard analysis and monitoring records.
- Records for Compliance: Importance of maintaining accurate and thorough records to demonstrate compliance and traceability
Module 3
- Managing Food Safety Crises: Protocols for managing food safety emergencies, including contamination and product recalls.
- Traceability Systems: Ensuring effective traceability to identify and recall contaminated products quickly.
- Crisis Communication: Strategies for communicating with regulators, consumers, and the public during food safety crises.
Certification
- Upon successful completion of the course and exam, we will issue a certificate to acknowledge your achievements.
- This certificate serves as a formal recognition of your expertise and commitment to safety standards.
