Advanced HACCP International - Online Certification Course haccp certificate

Course Duration: 3 Hrs. online advanced haccp certification

 COURSE INSTRUCTIONS

• Classroom Access: The classroom link will be shared with your registered email address after successful completion of the fee payment.
• Program Duration: 3 Hours
• Course Access: Lifetime Access
• Learning Requirements: Participants are required to complete all chapters/modules and the final assessment.
• Training Materials: Training materials will be provided to all participants.
• Certification: Upon successful completion of the program and final assessment, participants will receive a Professional Skills Certification aligned with International Standards.

Program Structure

• All professionals must complete each module sequentially
• A final assessment must be completed after finishing all modules
• Examination Deadline: Within 1 month from the date of enrollment
• All course materials are downloadable directly from the LMS portal

Upon successful completion of the program and final assessment, participants will receive: “Professional Skills Certification Aligned with International Standards”

• The certificate will be available for download directly from the portal after examination completion
• Certification validates industry-relevant knowledge and professional competency 

Overview: The HACCP Level 2 Training Program builds upon the foundational concepts introduced in Level 1, delving deeper into the principles and practices of Hazard Analysis Critical Control Point (HACCP) in the context of food safety. This advanced training is designed for individuals in supervisory roles, quality assurance, and management positions within the food industry.

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.

Target Audience: HACCP Level 2 is designed for professionals in supervisory, managerial, and quality control roles within the food industry. It is suitable for those responsible for the development, implementation, and management of HACCP systems.

Outcome: Participants completing the HACCP Level 2 Training Program will gain “Professional Skills Certification Aligned with International Standards” and an advanced understanding of HACCP principles and practices, enabling them to lead and manage HACCP implementation within their organizations. The program equips participants with the knowledge and skills necessary to enhance food safety, meet regulatory requirements, and drive continuous improvement in food production processes.

Training Link: This will be shared through your registered email after the completion of the fee payment.

Course materials will be provided for all participants