HACCP Level 3
Course Introduction:
This course builds upon the knowledge and skills acquired in OSHAWards HACCP Level 2 and provides learners with advanced principles and practices of Hazard Analysis and Critical Control Points (HACCP). It covers the essential knowledge and skills required to develop and implement a HACCP plan for the effective management of food safety hazards in complex food production systems.
Course Contents:
| S.No. | Course Content |
|---|---|
| 1 | Introduction to advanced HACCP principles |
| 2 | Advanced food safety hazards and their control |
| 3 | Advanced HACCP principles and guidelines |
| 4 | The HACCP system and its implementation in complex systems |
| 5 | HACCP plan development in complex systems |
| 6 | Validation and verification of HACCP plans |
| 7 | HACCP plan optimization and continuous improvement |
| 8 | HACCP-based quality management systems |
| 9 | HACCP audits and certification |
| 10 | Case studies and best practices in HACCP implementation |
Learning Outcomes:
| S.No. | Learning Outcomes |
|---|---|
| 1 | Explain the advanced principles and concepts of HACCP in complex food production systems |
| 2 | Identify and control advanced food safety hazards in complex systems |
| 3 | Apply advanced HACCP principles and guidelines to complex food production systems |
| 4 | Develop and implement HACCP plans in complex food production systems |
| 5 | Validate and verify the effectiveness of HACCP plans in complex systems |
| 6 | Optimize and improve HACCP plans in complex systems |
| 7 | Implement HACCP-based quality management systems in complex systems |
| 8 | Conduct HACCP audits and achieve certification |
| 9 | Analyze case studies and apply best practices in HACCP implementation |