Level 3 Award in HACCP for Food Manufacturing

PFNO Level 3 Award in Advanced HACCP for Food Manufacturing

This course provides a comprehensive understanding of Hazard Analysis and Critical Control Points (HACCP) principles in food manufacturing.

Duration: 2 days

Certification: PFNO Level 3 Award in Advanced HACCP for Food Manufacturing

Suitable for: Individuals in the food manufacturing industry seeking a solid understanding of HACCP.

Assessment Details

Assessment Method: Multiple-choice examination

Credit Value: 2

Guided Learning Hours (GLH): 13

Learning Aim Reference: 73666741

Qualification Number: 7366/674/23/01

Total Qualification Time (TQT): 15

Note: This course is designed to provide a comprehensive understanding of Hazard Analysis and Critical Control Points (HACCP) principles specifically tailored to the food manufacturing industry. It covers the fundamental concepts and practical application of HACCP in ensuring food safety.

Course Description:

The PFNO Level 3 Award in HACCP for Food Manufacturing is a globally recognized qualification that equips individuals with the knowledge and skills to implement and manage HACCP systems in food manufacturing settings. This course is essential for food safety professionals, quality assurance personnel, and anyone responsible for ensuring the safety and quality of food products.

Course Objectives:

1. Understand the principles of HACCP and its importance in food manufacturing.
2. Identify potential hazards in food production processes.
3. Develop and implement effective HACCP plans.
4. Monitor and maintain HACCP systems to ensure continuous improvement.
5. Comply with legal and regulatory requirements related to food safety.
6. Prepare for HACCP audits and inspections.

Course Outline:

Module 1: Introduction to HACCP

- Understanding the significance of food safety

- History and evolution of HACCP

- HACCP principles and prerequisites

Module 2: Hazards and Risk Assessment

- Types of hazards in food manufacturing

- Risk assessment and risk management

- Identifying critical control points (CCPs)

Module 3: Developing HACCP Plans

- Preliminary steps in HACCP planning

- Establishing critical limits and monitoring procedures

- Corrective actions and verification procedures

Module 4: Implementing HACCP Systems

- Training and communication within the organization

- Documentation and record-keeping

- Practical exercises in HACCP plan development

Module 5: Monitoring and Verification

- Monitoring HACCP systems

- Verification and validation of HACCP plans

- Reviewing and updating HACCP plans

Module 6: Regulatory Compliance

- Food safety legislation and regulations

- Compliance with local and international standards

- Handling HACCP audits and inspections

Assessment:

- Multiple-choice examination

- Practical exercises and case studies

- HACCP plan development and presentation

Certification:

Upon successful completion of the course and passing the assessment, participants will receive the PFNO Level 3 Award in HACCP for Food Manufacturing certificate.

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