Level 3 HACCP for Food Manufacturing
Build, verify and defend a compliant HACCP plan across the seven Codex principles, in the two-day programme QCS Global delivers to manufacturing teams.
What you'll learn
Course Description
This is the flagship two-day HACCP programme from QCS Global, delivered here as a self-paced online course with the same content, worked examples and assessment used in our classroom sessions.
You will work through the twelve Codex Alimentarius steps end to end, using a real manufacturing scenario: a ready-to-eat poultry line. Each module builds one section of a HACCP plan, so by the end of the course you have seen a complete, defensible study assembled piece by piece: hazard analysis, CCP determination, critical limits, monitoring, corrective action, verification and record keeping.
The programme is written for people who will actually own the plan: QA managers, production supervisors, technical officers and members of the HACCP team. It assumes you already work in a food business and focuses on the judgement calls that auditors probe hardest, such as why a step is or is not a CCP, whether a critical limit is validated, and what evidence proves your monitoring actually happened.
Who this course is for
- QA and QC managers building or revising a HACCP plan
- Production supervisors sitting on the HACCP team
- Technical officers preparing for a GFSI-benchmarked audit
- Consultants supporting food businesses through certification
Requirements
- Working in or alongside a food manufacturing, processing or catering operation
- Basic food hygiene knowledge (Level 2 Food Safety or equivalent experience)
- No prior HACCP qualification required
Verified enrolment within one working day
This course includes:
- 9h 28m of structured content
- 27 lessons across 4 modules
- 4 assessments, pass mark 70%
- Full lifetime access
- Access on mobile and desktop
- Certificate of completion
- Certificate valid 36 months
Accreditation
Accredited two-day programme, mapped to Codex CAC/RCP 1-1969 Rev. 4