Hazard Analysis & Critical Control Point (HACCP) Level 3
Hazard Analysis & Critical Control Point (HACCP) Level 3
Training sessions - 2025 - Duration: 3 Days
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Online:
April 13 to 15
Objectives:
This course aims to:
- Equip participants with the knowledge and skills to understand and apply the HACCP system to manage food safety hazards.
- Teach how to identify, assess, and control food safety risks in various food-related processes.
- Enable the creation and implementation of an effective HACCP plan, based on its 7 core principles.
- Provide a systematic approach to food safety, helping businesses reduce potential hazards and ensure compliance with food safety regulations.
Who the Course is For:
This course is designed for professionals working in food-related sectors, including:
- Food Safety Managers
- Quality Assurance and Control Personnel
- Chefs, Kitchen Managers, and Food Handlers
- Food Manufacturing and Processing Staff
- Food Packaging, Handling, and Supply Chain Workers
- Catering and Hospitality Professionals
- Health and Social Care Staff (e.g., hospitals, schools, care homes)
- Retail Staff in Food Stores
Anyone involved in food production, preparation, or distribution can benefit from this course to ensure the safety and hygiene of food handling practices.
Content:
Introduction to HACCP
- Importance of food safety
- Basic HACCP principles (hazard analysis, critical control points, monitoring)
- Identifying food safety hazards (biological, chemical, physical)
Developing the HACCP Plan
- Analyzing risks and defining critical points
- Setting limits for each control point
- Monitoring and documenting actions
Implementation and Monitoring
- Applying the HACCP plan in daily operations
- Training staff
- Verifying compliance and adjusting the plan as needed