Importance of HACCP System 

As per the law, every food business must ensure that they have effective food safety management system in place by following all the 7 principles of HACCP. It is the responsibility of the workplace managers or supervisors to involve themselves during the planning stage of the HACCP system itself and make sure that workers work safely and comply with food safety standards and principles.

what is haccp certification?

This Level 3 HACCP training course is intended to make learners comprehend important aspects of a successful HACCP food safety management structure. The course trains candidates enhance their skills to follow HACCP panning process and helps them to identify food safety hazards, to use appropriate control measures and ensure that HACCP system works effectively.

It’s suggested that candidates first take the Level 3 Supervising Food Safety course before joining Level 3 HACCP training, as they will be able to grasp the subject more clearly.

Certification

You can use this certification for career growth or as a matter of evidence for compliance and audit purposes.

These HACCP courses are accredited by the prestigious UK-based CPD Certification Service which means that the curriculum is in agreement with the universally accepted Continuous Professional Development (CPD) principles.

The Level 3 HACCP Training Course has been analysed and certified by the Environmental Health Officers, who have reviewed all the training materials independently and verified for having necessary information and details required for this level of training.


Course Content 


Haccp is a food safety management system that identify, evaluate and control hazards that are significant for food safety. 





  • HACCP stands for Hazard Analysis Critical Control Point
  • Food Safety management system means the policies, procedure, practices and documentation that ensure safeness of food sold by a business.
  • Safe Food means food which is free of contaminants and will not cause harm, injury or illness. 

Benefits Of HACCP In Food Industry
  • Reduce food safety incidents
  • Protect brand image
  • Cost effective: avoid recall, reduce waste
  • It compliance with law

 HAZARDS

hazard is anything with the potential to cause harm. There are mainly 4 types of hazards in a food industry.
  1. Biological Hazards : Causes  food borne illness ( e.coli )
  2. Physical Hazards : Causes  broken teeth, internal injury( glass,nail, bolts, string )
  3. Chemical Hazards : Causes  food poisoning, chronic illness ( cleaning chemicals )
  4.  Allergenic Hazards : Causes immune reactions  ( peanut,egg.milk,shell fish)

 Contamination
The presence or introduction of hazards into food.

Cross Contamination
Transfer of bacteria from raw food to ready-to-eat food. 

Prerequisite Programs
The hygiene practices that must be done in a business before implementing HACCP.


Principles of HACCP
 7 HACCP Principles as defined as defined by Codex

  1. Hazard analysis
  2. Determine critical control point ( ccp )
  3. Establish critical limit
  4. Monitor and control
  5. Take corrective actions when ccp is not under control. 
  6. Verification
  7. Documentation
Steps of HACCP
  1. Assemble HACCP team
  2. Describe the product or process
  3. Identify intended use of products
  4. Construct flow diagram
  5. Validation of flow diagram
  6. Hazard analysis
  7. Determine critical control point ( ccp )
  8. Establish critical limit
  9. Monitor and control
  10. Corrective action
  11. Verification 
  12. Documentation


  Hazard analysis
  analysis of food process to eliminate physical, chemical, biological and allergic hazards.

 Critical control point ( ccp )
  It is the step to prevent or eliminate food safety hazards or reduce in to acceptable level

 Critical limit
  The value of monitored action, which separates the acceptable from unacceptable.

 Corrective action
  The action to be taken when critical limit is braked. it should bring the ccp under control.