Health & SafetyIntermediate

HACCP Level 3

HACCP

HACCP Level 3

Course Overview

Provide delegates with the knowledge and skills required to establish, maintain, and evaluate HACCP systems, both in their organisations and in others (such as suppliers) against the requirements in Codex Alimentarius General Principles of Food Hygiene CXC 1-1969 rev. 2022 and ISO 22000/ FSSC 22000 version 7 for HACCP.

Learning Outcomes

  • Apply the HACCP technique in line with the Codex (CXC 1-1969) standard
  • Understand what is necessary to build and maintain a HACCP system.
  • Define how a HACCP system can be evaluated and improved.
  • Describe the differences with HACCP in FSSC 22000 version 7 (incl. ISO 22000:2018).

Course Structure (5 topics, 25 lessons)

Introduction to Codex Alimentarius and ISO 22000:2018
Seven Principles of HACCP
Comparing ISO 22000:2018 and FSSC 22000 Version 7
Legal Framework: Food Safety Act 1990
Benefits and Challenges of HACCP Implementation
375 minutes
25 lessons across 5 topics
6.5 CPD hours
Certificate valid 12 months
Food Supervisors

Full library access during 14-day trial

Regulations Covered

ISO 22000

Industries

constructionhealthcarelogisticsmanufacturing

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