Level 3 Award in HACCP

The course is designed to provide participants with advanced knowledge and practical skills required to implement and maintain Hazard Analysis and Critical Control Point (HACCP) systems within food production, hospitality, retail, and food manufacturing environments.

• Understand HACCP principles and food safety requirements
• Identify food hazards and assess operational risks effectively
• Develop and implement HACCP plans professionally
• Monitor and control critical food safety points
• Ensure compliance with food safety regulations and standards
• Promote safe food handling and continuous food safety improvement

• Introduction to HACCP Principles
• Food Safety Legislation & Regulatory Requirements
• Biological, Chemical & Physical Food Hazards
• Hazard Analysis & Risk Assessment
• Critical Control Points (CCPs) Identification
• Establishing Critical Limits & Monitoring Procedures
• Corrective Actions & Verification Processes
• Documentation & Record Keeping Requirements
• HACCP Implementation & Maintenance
• Food Hygiene & Contamination Prevention
• Internal Audits & Food Safety Compliance
• Practical Exercises & HACCP Case Studies

• Food Safety Supervisors & Managers
• HACCP Team Members
• Food Production & Processing Personnel
• Hospitality & Catering Personnel
• Quality Assurance & Compliance Officers
• Personnel responsible for food safety management and hygiene compliance

Participants will receive an international certificate upon successful completion of the course.