Red Hop Training HACCP Level 3
This Level 3 HACCP training course is designed to help learners understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and aids you to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively. Accredited by CPD and iirsm Ensures compliance with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs Fully online course and assessment with no time limits Approximate duration: 2-3 hours The course is divided into fifteen accessible, interactive modules and includes an assessment at the end. An Introduction to HACCP HACCP and The Law HACCP Alternatives Planning a HACCP System Food Safety Hazards Prerequisite Programmes Creating the HACCP System Principle 1: Hazard Analysis Principle 2: Critical Control Points Principle 3: Critical Limits Principle 4: Monitoring Critical Control Points Principle 5: Corrective Action Principle 6: Verification of the HACCP System Principle 7: Documentation Implementing the HACCP System By the end of this course learners will: Explain the importance of HACCP systems and the background of food safety management Understand the legal requirements pertaining to HACCP and food safety management systems that can be chosen Develop the essential hygiene prerequisites as foundations for effective HACCP Recite the seven principles of HACCP Understand the importance of having effective prerequisite programmes in place Explain the different approaches to the use of HACCP Understand the significance of critical limits and corrective action and know why these need to be carefully monitored Know how to validate and verify the HACCP plan and understand the importance of keeping documentation Develop a HACCP plan Carry out hazard analysis and defining control measures Identify critical control points (CCPs) Control CCPs - limits, monitoring and corrective action Manage a HACCP plan Application, implementation, verification and maintenance of HACCP Roles, resources, communication, training and development Challenging HACCP effectiveness This course is fully accredited by both: CPD (Continuous Professional Development) iirsm (International Institute of Risk and Safety Management) The course has been graded EXCELLENT by CPD Once the learner has completed all of the online training material they will be able to take the online assessment. The assessment consists of 10 multiple choice questions with a pass mark of 80%. If they don't pass the assessment they can review the course material and take the assessment again as many times as necessary at no extra charge.