Managing HACCP Level 3
About the Course
This course provides learners with a comprehensive understanding and practical knowledge of HACCP (Hazard Analysis Critical Control Point). The knowledge gained is crucial for successfully implementing, managing, and maintaining an effective food safety management system within a business. Individuals will be better equipped to ensure that all aspects of food handling adhere to the highest standards of safety and hygiene, including compliance with relevant food safety laws, contributing to a work environment where food safety is prioritized and consistently upheld.
Assessment Details
On completion of the course, an online assessment will automatically unlock. The assessment contains 45 multiple-choice questions, and a mark of 75% or above is required to pass. The assessment is marked instantly, so you will know immediately if you have passed. If you don’t pass the first time, you can retake the assessment.
Course Outcomes
- Identify the importance of HACCP-based food safety management systems
- Recognize and identify hazards and risks
- Identify what should be included in prerequisite programs and their importance
- Implement effective HACCP principles within a food business or environment
- Describe what is included within a HACCP plan and why it is essential
- Recognize Critical Control Points (CCPs) and how to put corrective action procedures in place
- List the five preliminary steps included in the application of HACCP
- Identify what a PFD (process flow diagram) is and how it can be useful in managing a food business