- 1234 Innovation Way Springfield, IL 62704 United States
- info@oshac-usa.org
- (+12) 345-678-9101
The Level 3 Certificate in Food Safety Manufacturing is designed to provide in-depth knowledge of food safety management principles, hygiene practices, and contamination prevention within food production environments.
This qualification helps learners understand how to identify, control, and reduce food safety hazards while maintaining compliance with international manufacturing standards.
It’s an essential programme for supervisors and managers in the food industry who are responsible for implementing and monitoring food safety systems.
Principles of food safety and hygiene management
Microbiological, chemical, and physical contamination control.
Cleaning and sanitation procedures in food manufacturing.
HACCP (Hazard Analysis and Critical Control Points) application.
Food safety legislation and compliance.
Personal hygiene and workplace design
Quality assurance and traceability in food processing.
Food safety officers and supervisors.
Production managers and quality assurance staff.
Hygiene and sanitation coordinators.
Food manufacturing professionals seeking certification.
Individuals aspiring to advance their careers in food safety and quality control.
Gain an advanced understanding of food safety standards and best practices.
Learn to design and implement HACCP-based systems
Improve compliance with national and international food safety laws.
Strengthen your role in maintaining high production and safety standards.
Achieve an internationally recognized qualification valid for a lifetime.
The course will be assessed through written assignments, case studies, and final examinations.
A minimum of 55% overall score is required to successfully complete the qualification.
All training and assessments are conducted by ATP-authorised training providers.
You can enrol yourself only via ATPs for all OSHAC USA courses.
Certificates are issued upon successful completion and remain valid for a lifetime.
