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Learn essential skills and earn globally recognized certifications to advance your career and protect your team.

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Level 3 Certificate in Principle of HACCP

The Level 3 Certificate in Principles of HACCP (Hazard Analysis and Critical Control Points) is designed to provide learners with an in-depth understanding of food safety management systems based on HACCP principles.

This course enables participants to identify, evaluate, and control food safety hazards within food manufacturing, catering, and processing environments. It is ideal for supervisors and professionals responsible for maintaining hygiene and safety standards in the food industry.

  • Introduction to food safety management systems
    Fundamentals and history of HACCP.
  • Principles and steps involved in developing a HACCP plan.
  • Hazard identification and risk assessment in food production.
  • Establishing critical control points (CCPs) and critical limits.
  • Monitoring, verification, and corrective actions
    Record-keeping and documentation procedures
    Legal requirements and compliance with food safety standards.
  • Integration of HACCP with ISO and other food safety systems.​
  • Food safety officers and supervisors.
  • Quality assurance and production managers.
  • Catering and hospitality professionals.
  • Individuals involved in developing or maintaining HACCP systems.
  • Anyone aspiring to build a career in food safety and quality management.
  • Gain comprehensive knowledge of HACCP principles and their application.
  • Learn to design, implement, and monitor effective food safety systems.
  • Improve compliance with national and international food safety standards.
  • Strengthen your ability to identify and control food safety hazards
  • Earn an internationally recognised qualification that enhances your professional profile.
  • The certificate is valid for a lifetime and widely accepted in the global food industry.
  1. Assessment will be conducted through written assignments, case studies, and final examinations based on HACCP principles.
  2. Learners must achieve a minimum of 55% overall to pass successfully.
  3. Participants will also prepare a sample HACCP plan as part of the assessment.
  4. All training and evaluations are conducted through ATP-authorised training providers.
  5. You can enrol yourself only via ATPs for all OSHAC USA courses.
  6. Upon completion, learners will receive the Level 3 Certificate in Principles of HACCP, which is valid for a lifetime and globally recognised.