Course Overview
The Level 3 HACCP Certification course is designed for food industry professionals seeking to gain comprehensive knowledge and skills in Hazard Analysis and Critical Control Points (HACCP). This internationally recognized certification, provided by a leading certification body, equips participants with the expertise to develop, implement, and manage HACCP systems effectively, ensuring food safety and regulatory compliance within their organizations.
Course Objectives
By the end of this course, participants will be able to:
- Understand the principles and concepts of HACCP.
- Conduct thorough hazard analysis and identify critical control points (CCPs)..
- Develop and implement an effective HACCP plan.
- Monitor and verify HACCP systems to ensure ongoing compliance and improvement.
- Ensure food safety throughout the production process, from raw materials to finished products
- Prepare for and manage internal and external audits related to HACCP.
Who Should Attend
By the end of this course, participants will be able to:
- Food safety managers and supervisors
- Quality assurance and quality control professionals
- Food industry auditors and inspectors
- Production and operations managers
- Regulatory and compliance officers
- • Anyone involved in the development, implementation, and management of HACCP systems
Certification
Upon successful completion of the course and passing the final examination, participants will receive an internationally recognized Level 3 HACCP Certification from a leading certification body, demonstrating their proficiency in HACCP principles and practices.