HACCP Level 3

This module provides an overview of the food safety laws that food businesses must comply with, including regulations related to HACCP and staff training. It explores how these laws are enforced, the concept of a due diligence defence, and alternative food safety management systems based on HACCP principles.

This module examines three of the four main types of contamination: physical, chemical, and allergenic. It explores how each type of contamination can occur and outlines the control measures that can be implemented to prevent it.

This module explores microbial contamination, the fourth main type of food safety hazard. It examines the risks posed by microorganisms within food premises and provides guidance on effective strategies for managing and controlling these hazards.

Understanding HACCP prerequisites is crucial. This module explains their meaning and outlines the essential preliminary steps your food business must take before implementing a HACCP system.

This module examines the planning phase of HACCP system implementation, detailing the creation of a HACCP plan. It further explains the 7 HACCP principles and the prerequisite actions required before initiating Principle 1.

This module examines the first principle of HACCP and delineates a 3-step methodology for hazard analysis, facilitating the identification of significant workplace hazards that necessitate control within the HACCP system.

This module focuses on the process of identifying CCPs within your food business, highlighting the importance of immediate action when deviations occur. It also guides you through using a decision tree for this critical evaluation.

This module elucidates the considerations pertinent to the establishment of critical limits for identified critical control points, with the objective of ensuring the continued control of potential hazards.

This module elucidates the rationale for the continuous monitoring of food safety hazards and critical control points. It further details the diverse methodologies employed for monitoring and specifies the essential components of monitoring documentation.

This module elucidates the corrective action protocols that your business should implement to ensure the swift and efficacious management of any contaminated food products.

This module explains the importance of regularly reviewing your HACCP plan and verifying the ongoing effectiveness of your HACCP system. It also covers key review and verification techniques.

This module highlights the final HACCP principle, stressing the necessity of precise and consistent record-keeping and the vital role of a knowledgeable and up-to-date HACCP team.

This module offers direction on the comprehensive implementation of the HACCP system throughout the entirety of the workplace, ensuring its integral incorporation into the food production process. This encompasses the education and awareness of all staff members regarding their specific roles and responsibilities within the system.

To support your understanding of HACCP at Level 3, it’s essential to access credible guidance, regulatory documents, and tools.