Course Fees: 5,000 INR / 80 USD

Advanced Food Safety International - Online Certification Course 

Course Duration: 3 Days / 24 Hrs. HACCP certification online

• Class Room Link / Training Link will be shared through your registered email after the completion of the fee payment.
• Participants need to go through the Each chapter (Recorded Session) and complete the online assessment.
• Examination should be completed within 1 MONTH.
• After completion of the examination, Q & A session and Viva Voce will be scheduled by Uyirgene International.
• Upon completion of the course, participants gain the INTERNATIONAL CERTIFICATE / AWARD.
• Course materials can be downloaded from the classroom.

Overview: The Food Safety Level 3 Advanced Course is based on the principle of CODEX ALIMENTARIUS International Food Standards designed for professionals in the food industry who hold supervisory or managerial roles and are directly involved in the development, implementation, and management of Hazard Analysis Critical Control Point (HACCP) systems. This comprehensive program goes beyond the basics, providing in-depth knowledge and practical skills to lead and maintain effective food safety management systems. level 3 haccp training courses

Key Components: haccp certification training

Good Hygiene Practices (GHP) are essential components of food safety management systems and are foundational to implementing Hazard Analysis and Critical Control Point (HACCP)systems. The Codex Alimentarius—a collection of internationally recognized food standards developed by the FAO and WHO—provides specific guidelines on GHP under the General Principles of Food Hygiene (CXC 1-1969, latest revision 2022).

Key Elements of Good Hygiene Practices (GHP) in Codex

1. Primary Production

• Avoid contamination from environment, water, soil, feed, and personnel.
• Use of veterinary drugs and pesticides as per regulations.

2. Establishment Design and Facilities

• Suitable location to avoid contamination.
• Hygienic design of buildings, equipment, and layout to allow proper cleaning.
• Adequate lighting, ventilation, and waste disposal.

3. Control of Operations

• Control of food hazards through time-temperature management, segregation of raw and cooked food, and hygienic handling.
• Use of potable water.
• Prevention of cross-contamination.

4. Cleaning and Sanitation

• Regular cleaning and disinfection of equipment and facilities.
• Use of appropriate cleaning agents and disinfectants.

5. Pest Control

• Prevention of pest entry, and active monitoring and control measures.

6. Personal Hygiene

• Proper handwashing, protective clothing, and restriction of ill personnel from food handling areas.
• Regular training of personnel on hygiene practices.

7. Transportation

• Clean and appropriate vehicles for food transport.
• Segregation of different types of food to avoid cross-contamination.

8. Information and Consumer Awareness

• Proper labelling and traceability.
• Safe food handling information for consumers.

9. Training

• All personnel must be trained in food hygiene practices relevant to their tasks.

10. Documentation and Record-Keeping

• Maintain records to verify hygiene procedures and actions taken.

• Ensures safe food production and handling from farm to fork.
• Builds the foundation for HACCP implementation.
• Enhances consumer confidence and helps in international trade compliance.

Advanced HACCP Principles:

• Delve into advanced concepts and principles of HACCP, focusing on risk assessment, hazard identification, and critical control point determination.
• Explore strategies for applying HACCP in complex food processing environments.

Regulatory Landscape:

• Stay abreast of the latest local and international food safety regulations.
• Understand the implications of regulatory changes and updates on HACCP implementation.

Validation and Verification:

• Learn advanced techniques for validating and verifying HACCP plans to ensure their effectiveness.
• Understand the role of scientific validation in supporting HACCP decision-making.

Advanced Critical Control Points (CCPs):

• Explore the identification and management of CCPs in intricate food production processes.
• Understand the integration of CCPs into broader quality management systems.

Practical Application and Case Studies:

• Engage in hands-on exercises and real-world case studies to apply theoretical knowledge.
• Analyze complex scenarios to develop effective HACCP strategies.

Auditing and Continuous Improvement:

• Gain skills in conducting internal HACCP audits.
• Explore methodologies for continuous improvement of HACCP systems.

Crisis Management and Emergency Response:

• Develop strategies for managing food safety crises and responding to emergencies.
• Understand the role of HACCP in mitigating risks during unforeseen events.

Team Leadership and Communication:

• Enhance leadership skills to effectively communicate and lead teams in implementing and maintaining HACCP systems.
• Foster a culture of food safety within the organization.

Target Audience: This program is designed for food safety managers, quality assurance professionals, regulatory affairs specialists, and individuals responsible for overseeing HACCP implementation within their organizations.

Assessment: Participants may be evaluated through quizzes, and a final examination to ensure comprehension and application of the course material. 

Outcome: Upon completion of the Food Safety Level 3 Training Program, participants will receive the INTERNATIONAL CERTIFICATE and possess the advanced knowledge and skills needed to lead and manage complex HACCP and Food Safety systems. They will be equipped to navigate regulatory challenges, conduct thorough validations, and effectively communicate HACCP principles throughout the organization. This program empowers professionals to contribute to the highest standards of food safety and quality in their respective roles.

Course Duration: 

• 3 Days / 24 Hrs. (Online/ Virtual) 
• Self Placed ( Start Learning Now )

Training Link: Will be shared through your registered email after the completion of the fee payment

SELF-PLACED COURSE ( Do not Wait! Start Now !)

• After fee payment we will share the Self-Placed Course Link to your registered email address.
• After receiving mail join the class and start learn and complete the assignment and examinations.
• U-TECH INTERNATIONAL certificate of “Food Safety Level 3” will be issued to participants only after successful completion based on written examination 

• Participants will be assessed through a 50 marks MCQ type online examination (open book) at the end of the course
• Minimum passing% criteria: 60%.( 30 Marks)

• U-TECH certificate of “Food Safety Level 3” will be issued to participants only after successful completion based on performance during the course and in written examination 
• Others who have not successfully completed the course will be issued a certificate of attendance.

Course materials will be provided for all participants 

•  The U-Tech Qualifications Verification portal allows you to validate your own or other people’s certificates without needing the physical certificate. 
• This means that potential employers can validate an award quickly and securely.