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 HACCP Advanced level 4 S1334 QR Code
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HACCP - Advanced (level 4)



Obtain the knowledge and skills to design, implement, and verify food safety management systems based upon the Codex HACCP principles. A highly interactive course, experienced tutors will provide practical guidance with much emphasis on case studies and group exercises. 

The five-day Level 4 course has 5 days of training as it is not an introductory level course it is only suitable for participants with existing knowledge and understanding of HACCP. 

Course Objectives:

At the end of this course the participants will be able to:

  • Correctly explain the background to HACCP, including the main sources of guidance/legislation
  • Correctly explain the role of the prerequisite programs in food safety management
  • Correctly explain the Codex HACCP terminology and why it is important
  • Apply all of the elements of the Codex HACCP principles, including the preparatory stage
  • Plan how to develop and implement HACCP into a given sector of the food industry
  • Compare the different roles of validation, verification, and review and explain how they can be applied to a given scenario
  • Plan the development of the HACCP team
  • Compare the application of the HACCP principles for a given scenario within the guidelines stated by Codex Alimentarius.

Targeted Audience:

  • Quality Control personnel in food premises and food processing facilities
  • Hygiene inspectors acting on behalf of official Public Health Authorities, involved in the inspection of food premises and in the implementation and monitoring of food safety legislation
  • Food Safety Consultants
  • Food technologists and scientists who want to enrich their scientific knowledge
  • Potential food professionals and scientists who want to gain knowledge that will bring new job opportunities

Course Outlines:

Unit 1 :

  • Background to HACCP and Food Safety Management
  • Legal and Standards Requirements for HACCP Based Food Safety Management Systems

Unit 2:

  • Pre-requisite Programmes as Part of a Food Safety Management System
  • Preparation Steps for the Design of HACCP Based Systems
  • Codex Principle 1 – Conduct Hazard Analysis and Identify Control Measures

Unit 3:

  • Codex Principle 2 – Determine Critical Control Points (CCPs)
  • Codex Principle 3 – Establish Critical Limits for CCPs
  • Codex Principle 4 – Establish Monitoring Procedures for each CCP

Unit 4:

  • Codex Principle 5 – Establish Corrective Action Procedures for each CCP
  • Codex Principle 6 – Establish Verification Procedures

Unit 5:

  • Codex Principle 7 – Establish Documentation and Record-Keeping
  • Implementation of the Food Safety Management System (FSMS)
  • Maintenance of the Food Safety Management System (FSMS)

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