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Level 3 HACCP Training for Catering & Retail Certification Training
Find unprecedented growth in your career in the food sector by mastering the 7 principles of HACCP.
Join Vinsys’ Level 3 HACCP Training for Catering & Retail Certification program, a 2-5 days training that will equip you with the skills to implement an effective food safety
Level 3 HACCP Training for Catering & Retail Certification Training
Maintain an effective food safety management system
Maintain compliance with UK regulations on the Food Safety and Hygiene Regulation 2013
Open the chances to work with leading companies in the catering and retail sector.
Course Overview
The Level 3 HACCP training for Catering and retail is designed for professionals working in the food industry. Food safety experts have formulated the course, which has 7 premium principles, including hazard analysis, critical control points, critical limits, corrective action, the HACCP system, and documentation.
The program starts with an introduction to HACCP, including key terms and benefits. Our experts will explain food safety legislation and also provide knowledge of certifications that can replace HACCP. You will understand contamination types and causes of food poisoning and create a HACCP plan.
This course will include case studies and examples of various food industries to allow you to analyse food safety hazards closely. It is a thorough understanding of the HACCP system. Our interactive sessions include group discussions and quizzes to keep you on track in preparation for the HACCP exam to obtain the Level 3 HACCP certification. Get ready for enrolment.
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Course Objectives
The Level 3 HACCP Training for Catering & Retail Certification program will help you:
- Understand the significance of the HACCP food safety management system, such as building consumer confidence and protecting consumer health.
- Assess the food safety law to help your organisation adhere to the law properly.
- Evaluate how to plan and execute the HACCP system by avoiding common mistakes.
- Examine the 7 key principles of HACCP and the 12-step process.
- Analyse Microbial hazards like toxins and food-borne diseases to practice the best food preservation techniques.
- Learn about different types of contamination, such as physical and chemical, to control them effectively.
- Understand the value of documentation and maintaining HACCP documentation.
- Learn to practice different types of HACCP implementation methods, such as validating the HACCP plan and identifying CCPs.
- Understand the roles and responsibilities of a HACCP-certified expert.
Audience
This is an ideal program for workplace managers and supervisors. We recommend this program to:
- Managers and team leaders associated with the hospitality or food industry.
- Head chefs
- Directors
- Bakers
- Butchers
- Inspectors
- Auditors
Eligibility Criteria
Admission to the course requires the Level 3 Supervising Food Safety course before joining Level 3 HACCP training. This will help you understand the topics of this course more clearly.
(Feel free to consult our experts to learn more about eligibility.)
Course Outline
An Introduction to HACCP
- 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.
HACCP and The Law
- Food safety legislation, training requirements, enforcing the law and due diligence.
HACCP Alternatives
- Should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.
Planning a HACCP System
- Preparing for HACCP, creating a HACCP plan and HACCP success vs failure.
Microbial Hazards
- 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
Food Safety Hazards
- How contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
Prerequisite Programmes
- What are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.
Creating the HACCP System
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 the HACCP System
Implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.
About The Certification
The Level 3 HACCP certification is not just a step towards career growth, but a practical guide to success. All HACCP courses are accredited by the UK-based CPD Certification Service, and the Level 3 HACCP ensures compliance with UK regulations on the Food Safety and Hygiene (England) Regulations 2013. The course module, verified by environmental health officers, equips you with practical and focused knowledge, making you competent in your field.
About The Examination :
After completing your training, you can take the P3G assessment, which consists of 45 multiple-choice questions. The passing score is 80%. The answers are processed automatically, and you will get an instant result.
You can retake this exam until you pass it. Please contact us for more details.
Choose Your Preferred Mode
Online Training
- Online training solution on a range of courses.
- Modern interactive interface to attend classes and access cloud labs.
- Expert-led training to improve skills and developer interest.
- Post-training support to beginners and professionals.
Corporate Training
- Committed to developing lower levels of employees into future leaders.
- Custom training support to small and large businesses.
- Group learning to develop a cooperative work culture.
- Develop soft skills to technical skills.
FAQ’s
Why should I consult Vinsys for the Level 3 HACCP program?
We offer in-demand skills to beginners and professionals. The Level 3 HACCP program, led by experts in the field, equips you with the knowledge and skills to effectively implement the HACCP planning process and identify food safety hazards. By covering all 7 principles of HACCP with practical examples, we ensure you understand the subject comprehensively. Our training not only prepares you for the Level 3 HACCP exam but also enhances your career prospects in the food industry.
What is the course duration?
It is a short-term program. It will take 2 to 5 days to complete.
Is a HACCP course globally recognised?
Yes, a HACCP course is globally recognised as the standard for food safety management systems based on internationally recognised principles.
How popular are the HACCP principles in India?
The HACCP principles are very popular in India, especially in larger food processing industries. The Food Safety and Standards Authority of India (FSSAI) promotes HACCP guidelines.
How much can I earn after earning a HACCP certification?
A HACCP-certified professional can earn Rs 3 lakh to Rs 6 lakh per annum, depending on their experience and role. However, a HACCP coordinator can earn significantly more, often 3 or 4 times the salary of other HACCP-certified holders.
Can a beginner join the Level 3 HACCP Training for Catering & Retail Certification program?
This is a professional course that offers benefits to managers and team leaders in the hospitality and retail industry. Please see our requirements to learn about eligibility for this program.
Do you offer this course to corporations?
Yes, we deliver training to corporations. Contact us for private or group training. Companies connecting with us for a more extended period will get discounts.
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Reviews
The HACCP 3 course has enhanced my professional profile, equipping me with the skills and knowledge necessary to excel in the international hospitality industry. I am now prepared to confidently step into interviews for top-tier hotels.
Shantanu BasroorProject Manager
No one can object our hygiene structure. It is according to the law and HACCP. Thank you for sharing profound knowledge.
Ajay Kumar GuptaSenior Project Manager
Thanks to our collective efforts and the knowledge gained from the HACCP 3 course, our retail chain has significantly reduced the penalties we previously faced. This is a promising sign for our future compliance and success.
Uddipta Ranjan SarmahEvent Manager
I have excelled in hazard analysis and planning to control hazards. I understand monitoring types, frequencies, and plans.
Aneesh HaridasTeam Lead
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