HACCP Intermediate Course Level 3

Course Overview: This course aims to give trainees well-rounded applied knowledge of the 7 HACCP Principles as defined by the Codex Alimentarius, the steps involved for successful implementation and their importance in a Food Safety Management System.

Target audience: This course is aimed at food and beverage establishments and related industries such as packaging, pharmaceutical and gas producers. This in-depth course is suited to HACCP team leaders, Quality & Food Safety Managers, Food and Beverage Managers, and Executive Chefs involved in implementing pre-requisites / HACCP in hotels and catering companies.

Course Content:

1. Definition of HACCP By Codex Alimentarius
2. Introduction To HACCP
3. Origin of HACCP & Legal Background
4. Legal Obligations
5. Scope Of HACCP
6. Benefits Of HACCP
7. HACCP Definitions
8. Prerequisites: Premises
9. Prerequisites: Personnel
10. Prerequisites: Raw Materials & Products
11. The Principles Of HACCP
12. Preparatory Steps to the 7 Principles Of HACCP
13. Conducting A HACCP Study
14. Construct A Flow Diagram
15. Let Us Think of How Our Process Works – Draw A Draft
16. Office Draft Flow Diagram
17. On-Site Confirmation of Flow Diagram
18. Flow Diagram Revised After Walk Around
19. Principle 1 Identifying Any Hazards
20. What Hazards?
21. Different Types of Hazards
22. What Is the Origin of a Hazard?
23. What Is the Difference Between Hazard and Risk?
24. Defining the Hazard
25. Other Aspects to Help Identify the Hazards
26. Risk Assessment Tools
27. Establishing Adequate Control Measures (CM)
28. Categorisation of CMs
29. CMs Explained
30. Applying the CM’s to The Flow Diagram
31. Principle 2 Determine the Critical Control Points (CCPs)
32. CCP Decision Trees
33. Adding the CCP’s to the Flow Diagram
34. Principle 3 Establish Critical Limits for Each CCP
35. Critical Limit in Different Scenarios
36. Principle 4 Establishing A Monitoring System for Each CCP
37. What to Look for In A Monitoring System
38. Dynamic Vs Passive Monitoring System
39. Who Is Responsible for The Monitoring?
40. Principle 5 Establishing A Corrective Action Plan
41. What to Do When A Deviation Occurs.
42. Preventive Measures
43. Remedial Action for PRPs
44. Principle 6 Establishing Verification Activities
45. Validation & Verification
46. HACCP Reviews
47. Principle 7 Establishing Documentation & Record Keeping
48. Types of Documentation
49. HACCP Supporting Information
50. Records Design & Completion

Learning Outcomes: This course aims to give trainees well-rounded knowledge of the HACCP principles, their application, management, and control, construct a process flow diagram, conduct a hazard analysis, establish critical control points using the decision tree and apply monitoring, and verification. Trainees will also be able to understand the significance of effective corrective action and keeping records.

Duration: 9 hours total (7 hrs videos + 60 min contact time & 60 mins exam)

Support: provided on demand.

Training style: Video training which you can access from the comfort of your home.

Certification: Trainees who complete the course and examination will receive a certificate by email that is valid for 3 years.

Exam: 50 multiple-choice questions. The pass mark is 80%

Availability: The course must be completed within 60 days from purchase, should you have any difficulty do not hesitate to contact us for assistance.