HACCP Level 4 Certification
Hazard Analysis and Critical Control Points
Learning Delivery Methods
Course Duration
05 Days / 40 Hours
Delivery Language
English / Arabic
Price starts from
Gain advanced knowledge and skills in Hazard Analysis and Critical Control Points (HACCP) with our HACCP Level 4 Certification course. This training is designed for professionals responsible for developing, implementing, and managing HACCP systems in food safety environments. The course covers comprehensive HACCP principles, from conducting hazard analysis to establishing critical control points, ensuring food safety and regulatory compliance.
By the end of this HACCP Level 4 Certification course, participants will be able to:
- Understand HACCP Principles: Comprehend the seven principles of HACCP and their importance in food safety management.
- Conduct Hazard Analysis: Perform detailed hazard analysis and identify critical control points within food production processes.
- Develop HACCP Plans: Design, implement, and manage effective HACCP plans tailored to specific food safety environments.
- Establish Critical Limits: Set and monitor critical limits, and implement corrective actions when deviations occur.
- Verify and Validate Plans: Conduct verification and validation procedures to ensure the HACCP system’s effectiveness.
- Maintain Documentation: Create and manage comprehensive documentation and record-keeping systems for HACCP compliance.
- Enhance Food Safety Compliance: Ensure food safety practices meet regulatory and industry standards.
•Improve Professional Skills: Strengthen professional qualifications and advance career prospects in food safety management.
Duration:
- 05 days / 40 Hours
Delivery Format:
- Available in virtual and in-person formats
Certification:
- Participants will receive a HACCP Level 4 certificate upon successful completion of the course
Prerequisites:
- Recommended prior knowledge: Completion of HACCP Level 3 or equivalent, or at least 1-2 years of experience in food safety management
Introduction to HACCP:
- Overview of HACCP principles and their importance in food safety management
- Historical development and global acceptance of HACCP
Conducting Hazard Analysis:
- Identifying potential biological, chemical, and physical hazards
- Risk assessment and prioritization of hazards
Identifying Critical Control Points (CCPs):
- Determining CCPs in the food production process
- Methods for monitoring and controlling CCPs
Establishing Critical Limits:
- Setting appropriate critical limits for each CCP
- Criteria for determining critical limits
Monitoring Procedures:
- Designing effective monitoring systems for CCPs
- Tools and techniques for monitoring
Corrective Actions:
- Developing corrective action plans for deviations
- Implementing and documenting corrective actions
Verification and Validation:
- Procedures for verifying and validating the HACCP plan
- Continuous improvement and re-evaluation of the HACCP system
Documentation and Record-Keeping:
- Essential documents and records required for HACCP compliance
- Best practices for maintaining accurate and thorough documentation
Case Studies and Practical Applications:
- Real-world examples of HACCP implementation
- Hands-on activities and practical exercises
Regulatory Compliance:
- Understanding food safety regulations and standards
- Ensuring compliance with local and international regulations
Certificate of Achievement:
- Upon successful completion of the HACCP Level 4 course, participants will receive a Certificate of Achievement. This certificate demonstrates advanced knowledge and competence in HACCP principles and food safety management practices.
Certification Requirements:
- Full Attendance: Participants must attend all course sessions, whether in-person or virtual, to ensure comprehensive understanding and participation in all activities.
- Continuous Assessment: Participants will be continuously assessed during the course through practical exercises and case studies to ensure active engagement and understanding of HACCP principles.
- Final Written Exam: At the end of the course, participants will take a final written exam to evaluate their overall understanding and application of HACCP principles.
- Pass Criteria: A minimum passing score of 70% is required on the final written exam to qualify for the Certificate of Achievement.
Benefits of Certification:
- Recognition: Gain an internationally recognized Certificate of Achievement in advanced HACCP principles and food safety management.
- Career Advancement: Enhance your professional qualifications and improve career prospects in the food safety industry.
- Compliance: Ensure your organization meets regulatory requirements and industry standards for food safety.
- Practical Skills: Develop practical skills in hazard analysis, critical control points, and HACCP plan implementation.
Validity and Renewal:
- Validity: The Certificate of Achievement is valid for three years from the date of issue.
- Renewal: Participants are encouraged to attend a refresher course or continuing education programs to renew their certification and stay updated with the latest industry practices and standards.
Course Assessment:
Participants in the HACCP Level 4 course will be assessed through a combination of continuous assessments during the course and a final written exam. The assessment methods are designed to ensure comprehensive understanding and practical application of HACCP principles.
1. Continuous Assessment:
- •Practical Exercises: Participants will engage in practical exercises throughout the course to apply HACCP principles to real-world scenarios. These exercises will be assessed by the instructor to ensure active participation and understanding.
- Case Studies: Participants will analyze and discuss case studies, allowing them to demonstrate their ability to identify hazards, establish critical control points, and develop HACCP plans.
- Class Participation: Active participation in discussions and group activities will be monitored and assessed by the instructor.
2. Final Written Exam:
- Exam Content: The final written exam will cover all key topics discussed during the course, including hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification, and documentation.
- Exam Format: The exam may include multiple-choice questions, short answer questions, and scenario-based questions to evaluate both theoretical knowledge and practical application.
- Pass Criteria: A minimum passing score of 70% is required on the final written exam to qualify for the Certificate of Achievement.
3. Attendance Requirement:
- Full attendance is mandatory for all course sessions to ensure that participants fully benefit from the training and can successfully complete the assessments.
Assessment Summary:
- Continuous Assessment: Practical exercises, case studies, and class participation.
- Final Written Exam: Comprehensive exam covering all course topics.
- Pass Criteria: Minimum 70% score on the final written exam.
- Attendance: Full attendance required for certification.
The HACCP Level 4 Certification course is designed for professionals involved in food safety management and those responsible for implementing and maintaining HACCP systems within their organizations. This course is ideal for:
- Food Safety Managers and Supervisors: Individuals responsible for overseeing food safety operations and ensuring compliance with HACCP principles.
- Quality Assurance Professionals: Professionals focused on maintaining and improving the quality of food products and processes.
- Compliance Officers: Personnel responsible for ensuring that the organization adheres to food safety regulations and standards.
- Food Industry Consultants: Experts providing advice and support to food businesses on implementing and optimizing HACCP systems.
- Production Managers: Managers overseeing food production processes who need to ensure that HACCP principles are integrated into operations.
- Regulatory Inspectors and Auditors: Individuals who audit and inspect food establishments for compliance with HACCP and other food safety standards.
- Anyone Seeking Advanced Knowledge in Food Safety: Professionals looking to enhance their career prospects and expertise in food safety management.
Course Pre-Requisite
Prior knowledge and experience in food safety management practices.
What's Included
Comprehensive training materials, expert instruction, practical exercises, continuous assessment, final exam, Certificate of Achievement, and coffee and lunch meals for face-to-face sessions.
Train Your Team In-House
Looking for training for 4 or more people? Choose our in-house training and our tutors will come to you so you save on travel and accommodation-related expenses.
Registration Form
Original price was: 842.00 USD.561.00 USDCurrent price is: 561.00 USD.
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