Skillify Level 3 Certificate in HACCP Food Safety
The Skillify Level 3 Certificate in HACCP Food Safety is an internationally recognized qualification designed for professionals working in food manufacturing, catering, retail, or any environment where food is prepared, handled, or served. This advanced course emphasizes the practical application of Hazard Analysis and Critical Control Points (HACCP), providing participants with the skills required to ensure food safety and regulatory compliance. It is ideal for team leaders, supervisors, managers, and anyone responsible for implementing or overseeing food safety systems.
As global food safety regulations become more stringent, businesses need structured approaches to identify, evaluate, and manage hazards. This Level 3 course equips learners with the knowledge and tools to develop, implement, and manage effective HACCP plans, preparing them for audits, inspections, and continuous system improvement.
Participants will explore the seven principles of HACCP in detail, gaining practical insights into hazard identification, risk assessment, and the establishment of critical control points (CCPs). The curriculum covers prerequisite programs, documentation requirements, monitoring procedures, verification, and corrective action planning. Through a combination of theory, case studies, and practical scenarios, learners will develop the ability to control biological, chemical, and physical hazards effectively.
By the end of the course, participants will be able to lead HACCP teams, conduct internal audits, and support continuous improvement initiatives within their organizations. The certification validates professional competency in HACCP implementation, enhances career prospects, and reinforces public health and consumer confidence.
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- Duration : 4 weeks (Self-paced)
- Certificate of Completion
- Mobile & Desktop Access
- Teacher : Michael Davis
- Age Requirement: Applicants must be at least 16 years old.
- Educational Requirements: High school diploma or equivalent; prior knowledge of food safety is advantageous
- Experience: Experience in food handling, production, or quality management is recommended
- English Language Proficiency: Basic literacy and comprehension in English for study materials and assessments
Unit Title | Credits | GLH |
Introduction to HACCP Principles and Food Safety Management | 4 | 20 |
Identifying Food Safety Hazards and Risk Assessment | 4 | 20 |
Establishing Critical Control Points (CCPs) and Limits | 4 | 20 |
Monitoring Procedures and Corrective Actions in HACCP | 4 | 20 |
Verification, Validation, and Documentation in HACCP Systems | 4 | 20 |
HACCP Implementation and Continuous Improvement | 4 | 20 |
- Introduction to HACCP Principles and Food Safety Management
- Understand the fundamental HACCP principles and their application
- Recognize the role of food safety management systems in operational settings
- Identifying Food Safety Hazards and Risk Assessment
- Identify biological, chemical, and physical hazards
- Perform risk assessments to prioritize hazard control measures
- Establishing Critical Control Points (CCPs) and Limits
- Determine critical control points in food production and handling
- Set limits and controls to prevent hazards effectively
- Monitoring Procedures and Corrective Actions in HACCP
- Develop monitoring procedures for CCPs
- Design and implement corrective actions when deviations occur
- Verification, Validation, and Documentation in HACCP Systems
- Conduct verification and validation activities to ensure system effectiveness
- Maintain accurate records and documentation for compliance and audits
- HACCP Implementation and Continuous Improvement
- Apply HACCP systems across operational processes
- Support continual improvement and organizational food safety culture
- Introduction to HACCP Principles and Food Safety Management
This course is suitable for:
- Team leaders, supervisors, and managers in food production and service
- Food safety officers and quality assurance personnel
- Individuals responsible for implementing, monitoring, or auditing HACCP systems
- Professionals seeking to enhance career opportunities in food safety management
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Assessment and Verification:
All units within this qualification are internally assessed by an approved centre and externally verified by Skillify. The program uses a criterion-referenced assessment approach to ensure learners meet all required outcomes. Participants must provide valid, sufficient, and authentic evidence demonstrating competency. Assessors maintain a comprehensive audit trail to guarantee transparency, consistency, and compliance with quality assurance standards.
Our Courses:
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