Description

Gain the skills and credentials to kickstart a successful career and learn from the experts with this step-by-step training course. This HACCP Training Level 3 has been specially designed to help learners gain a good command of HACCP Training, providing them with a solid foundation of knowledge to become a qualified professional.

Through this HACCP Training Level 3, you will gain both practical and theoretical understanding of HACCP Training that will increase your employability in this field, help you stand out from the competition and boost your earning potential in no time.

Not only that, but this training includes up-to-date knowledge and techniques that will ensure you have the most in-demand skills to rise to the top of the industry. This qualification is fully accredited, broken down into several manageable modules, ideal for aspiring professionals.

Learning outcome

Familiar yourself with the recent development and updates of the relevant industry

Know how to use your theoretical knowledge to adapt in any working environment

Get help from our expert tutors anytime you need

Access to course contents that are designed and prepared by industry professionals

Study at your convenient time and from wherever you want

Why should I take this course?

Affordable premium-quality E-learning content, you can learn at your own pace.

You will receive a completion certificate upon completing the course.

Internationally recognized Accredited Qualification will boost up your resume.

You will learn the researched and proven approach adopted by successful people to transform their careers.

You will be able to incorporate various techniques successfully and understand your customers better.

Requirements

No formal qualifications required, anyone from any academic background can take this course.

Access to a computer or digital device with internet connectivity.

Course Curriculum

Module 01: An Introduction to HACCP
▶	An Introduction to HACCP	🕐 00:14:00
Module 02: HACCP and Food Safety Legislation
▶	HACCP and Food Safety Legislation	🕐 00:24:00
Module 03: Food Safety Hazards
▶	Food Safety Hazards	🕐 00:51:00
Module 04: Planning a HACCP System
▶	Planning a HACCP System	🕐 00:33:00
Module 05: Creating the HACCP System
▶	Creating the HACCP System	🕐 00:13:00
Module 06: Principle 1: Hazard Analysis
▶	Principle 1: Hazard Analysis	🕐 00:14:00
Module 07: Principle 2: Critical Control Points
▶	Principle 02 Critical Control Point Identification	🕐 00:10:00
Module 08: Principle 3: Critical Limits
▶	Principle 03: Establishment of Critical Limits	🕐 00:17:00
Module 09: Principle 4: Monitoring Critical Control Points
▶	Principle 04: Establish Critical Control Point Monitoring Requirements	🕐 00:15:00
Module 10: Principle 5: Corrective Action
▶	Principle 5: Corrective Action	🕐 00:19:00
Module 11: Principle 6: Verification of the HACCP System
▶	Principle 6: Verification of the HACCP System	🕐 00:28:00
Module 12: Principle 7: Documentation
▶	Principle 7: Documentation	🕐 00:20:00
Module 13: Implementing the HACCP System
▶	Implementing the HACCP System	🕐 00:10:00
Module 14: HACCP Alternatives
▶	HACCP Alternatives	🕐 00:12:00

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HACCP Training Level 3

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