21 PDUs Certification Course
Exam Preparation Material
Focused, interactive learning sessions
Real-world case studies
- Food safety professionals
- Quality assurance personnel
- Production managers
- Regulatory personnel, and
- Individuals seeking to gain a comprehensive understanding of the Hazard Analysis Critical Control Point (HACCP) system.
- Can identify and eliminate potential food hygiene hazards.
- Understand the significance and advantages of the HACCP food safety management system.
- Acquire knowledge on food hygiene regulations and various food safety management systems.
- Efficiently plan and execute the HACCP system and avoid common mistakes.
- Recognize the value of implementing effective prerequisite programs.
- Gain confidence in understanding the seven principles of HACCP and the 12-step process.
- Conduct a thorough hazard analysis and identify critical control points.
- Acknowledge the importance of critical limits and remedial action and understand the need for careful monitoring.
- Understand the process of validating and verifying HACCP plans and the importance of documentation.
- Professionals should have minimum of a Bachelor’s degree in Food Science or a related field and at least 5 years of experience in food safety or quality assurance is required.
- Candidates must hold a valid HACCP L2 certification and have experience implementing HACCP principles in a food manufacturing or processing environment.
- Candidates should have experience in conducting hazard analysis and risk assessments for food products and processes.
- Candidates must be familiar with the principles of quality management systems, such as ISO 9001, and have experience implementing them in a food manufacturing or processing environment.
About The Certification
HACCP L3 Certification is a globally recognized food safety management system that ensures the safety of food products by identifying and controlling potential hazards in the production process. It is the highest level of HACCP certification, requiring a thorough understanding of food safety regulations, hazard analysis, and critical control points. HACCP L3 certified professionals have the knowledge and skills to develop and implement effective food safety management systems, reducing the risk of foodborne illness and ensuring consumer confidence in food products.
Virtual Instructor-Led Session
- Instructor led Online Training
- Experienced Subject Matter Experts
- Approved and Quality Ensured training Material
- 24*7 leaner assistance and support
Customized to your team's need
- Customized Training Across Various Domains
- Instructor Led Skill Development Program
- Ensure Maximum ROI for Corporates
- 24*7 Learner Assistance and Support
The course is divided into fifteen accessible, interactive modules and includes an assessment at the end.
What is food safety management, key terms, what HACCP, benefits of HACCP is and why HACCP is important.
Food safety legislation, training requirements, enforcing the law and due diligence.
Should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.
Preparing for HACCP, creating a HACCP plan and HACCP success vs failure.
Microbial contamination and prevention, Pathogenic bacteria, Toxins & bacterial spores, Food-borne diseases, Food spoilage, Viral contamination, The top 10 causes of food poisoning, Low and high-risk foods, Food preservation, Bacteria growth – atmosphere
How contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
What are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.
The 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.
Principle 1: Hazard Analysis – what is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.Principle 1: Hazard Analysis – what is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.
Principle 2: Critical Control Points – what is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Aliment Arius Commission decision tree.
Principle 3: Critical Limits – what is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits.
Principle 4: Monitoring Critical Control Points – what is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan.
Principle 5: Corrective Action – what is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls.
Principle 6: Verification of the HACCP System – why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.
Principle 7: Documentation – record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.
Implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.
Quality Assurance Specialist
It is a training program that teaches advanced skills for Hazard Analysis and Critical Control Points (HACCP) implementation and management.
The duration varies depending on the training sessions, but typically ranges from 2 to 5 days.
The training is intended for individuals who are responsible for the implementation and management of HACCP programs in their organization, such as food safety managers and supervisors.
To attend the training, candidates should have prior knowledge of HACCP principles and implementation.
The training covers advanced topics such as risk assessment, validation and verification, and continuous improvement of the HACCP system.
The assessment method varies depending on the training provider, but typically includes a written exam and practical exercises.
Yes, the HACCP L3 Certification is recognized worldwide as a mark of advanced HACCP knowledge and skills.
The certification demonstrates advanced knowledge and skills in HACCP implementation and management, which can enhance career opportunities and improve organizational food safety programs.
You can search for accredited training providers through recognized certification bodies such as the International HACCP Alliance or the Safe Quality Food Institute.