HACCP Level 3 هذه الدورة تدرس باللغة الإنجليزية

تفاصيل الدورة

This Level 3 HACCP is a more advanced course, designed to guide senior members of the workforce through the essential HACCP principles. This will allow food safety managers and supervisors to set up HACCP plans in their workplace, and introduce food safety regulations to the premises. They will also be able to ensure that fellow employees are also trained and able to work under the HACCP ;

By the end of the course, you’ll have a complete understanding of the principles of HACCP and how to incorporate them successfully into your workplace. You will also learn of the ways in which contamination and bacteria can enter the food supply chain, and place measure in place to stop it.

• Accredited by CPD
• Meets UK & EU legal requirements and standards
• Instant e-certificate and hard copy dispatch by next working day
• Fully online, interactive course with audio voiceover
• Developed by qualified food safety professionals
• Self paced learning and laptop, tablet, smartphone friendly
• 24/7 Learning Assistance

This comprehensive course is perfect for senior members of the food and catering industry. This would include Supervisors and Managers working in: 

• Restaurants/Cafes 
• School/Work kitchens 
• Bar and pubs
• Food trucks & market stalls
• Fast food chains

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Course Content:

• An Introduction to HACCP – 
  This introductory module will get rolling by introducing the learners with a food safety management system and the HACCP system. The benefits and the importance of HACCP system will also be discussed in this module along with the key terms related to HACCP and food safety management.
• HACCP and Food Safety Legislation – 
  This second module will mainly focus on the legislation that covers food safety.
• Food Safety Hazards – 
  This module will get going with the top 10 causes of food poisoning. Later on, it will discuss the prevention of outbreaks of food poisoning, food safety hazards, and food handlers and illness.
• Planning a HACCP System – 
  Module 4 will discuss how to prepare the HACCP system along with the prerequisites.
• Creating the HACCP System – 
  The seven principles of HACCP, key terminologies, and the food safety management essentials will be the highlighted topics of module 5.
• Principle 1 – Hazard Analysis – 
  This module will expand on hazard analysis, the first step of a HACCP system. The risk matrix, , and the 3 step approach to hazard analysis will also be discussed in this module.
• Principle 2 – Critical Control Points – 
  The central focus part of this module is critical control point identification.
• Principle 3 – Critical Limits – 
  The module will start with the definition of ‘critical ; The scientific basis of critical limits, the condition required for critical limits, and the documentation of critical limits will be discussed throughout this module.
• Principle 4 – Monitoring Critical Control Points – 
  In this module, we will examine what is meant by ’monitoring’.
• Principle 5 – Corrective Action – 
  Establish corrective actions is a pivotal step in the HACCP system, and this module will cover what is meant by the term ‘corrective 
• Principle 6 – Verification of the HACCP System – 
  In this module, we will consider HACCP Principle 6, Verification of the HACCP System.
• Principle 7 – Documentation – 
  The final step of the HACCP system will take the centre stage in this module.
• Implementing the HACCP System – 
  This module will discuss how you go about implementing HACCP. We will explore the methods you can use and underscore the importance of appropriate training.
• HACCP Alternatives – 
  In this final module, we will discuss some of the criticisms of the HACCP system and introduce you to some alternatives approaches.

By the end of the course learners will be able to demonstrate that they can: 

• Understand the importance of HACCP-based food safety management systems.
• Describe the 7 essential principles of the HACCP system.
• Identify all possible risks during food preparation or the production process.
• Implement and monitor a new food safety management system in the workplace.
• Ensure hygiene standards are kept to the very highest standard.
• Ensure that all members of their workforce have an excellent understanding of food and personal hygiene.

At the end of the course, there will be an online assessment, which you will need to pass to complete the course. Answers are marked instantly and automatically, allowing you to know straight away whether you have passed. If you haven’t, there’s no limit on the number of times you can take the final exam. All this is included in the one-time fee you paid for the course itself.