Course Overview
HACCP Level 3 is a practical supervisory-level training program created for learners who want to understand the core principles of HACCP and food safety. The course focuses on practical knowledge required to support HACCP implementation, monitor critical control points, identify hazards, and maintain basic documentation and compliance.
Who Should Attend
- Supervisors and team leaders
- QA/QC and food safety staff
- Fresh graduates from food, hospitality, or science backgrounds
- Job seekers targeting FMCG, catering, retail, and food industry roles
What You Will Learn
- Introduction to HACCP and food safety
- Hazard identification
- Biological, chemical, and physical hazards
- Critical Control Points
- Monitoring and corrective actions
- Basic documentation and compliance
Key Benefits
- High-demand skill in the global food industry
- Enhance employability in MNCs
- Globally recognized and internationally accredited certification
- Short duration with strong career impact
Career Opportunities
- Food Safety Officer
- QA/QC Assistant
- Production Supervisor
- HACCP Coordinator