About course
Programme Description:
The Hazard Analysis and Critical Control Points (HACCP) system is one of the most important systems in the food manufacturing sector. It is widely implemented by food businesses to ensure food safety and quality by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout all stages of the production process. HACCP helps reduce food safety risks, extend product shelf life, minimize foodborne illness incidents, improve operational efficiency, and ensure compliance with regulatory and legislative requirements.
This programme introduces learners to the fundamental principles and objectives of the HACCP system and explains how it is applied within food manufacturing environments. It covers hazard identification and analysis, determination of critical control points, establishment of critical limits, monitoring procedures, corrective actions, and verification activities to ensure the effectiveness of food safety controls.
The programme is designed to support individuals working in, or intending to work in, food manufacturing settings. Assessment is conducted through a multiple-choice examination at the end of the course.
Programme Objectives:
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To understand the concept, purpose, and importance of the HACCP system in food manufacturing.
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To distinguish between the key stages and principles involved in HACCP implementation.
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To identify different types of food safety hazards (biological, chemical, and physical) and understand how they are analyzed.
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To develop the ability to determine critical control points and establish appropriate critical limits and monitoring procedures.
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To understand corrective actions and verification activities used to maintain effective food safety control.
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To recognize the importance of documentation and record-keeping within a HACCP system.
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To prepare learners for the multiple-choice assessment required to achieve the qualification.
Target Audience:
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Individuals working in food manufacturing environments.
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Quality assurance and food safety personnel in food production facilities.
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Individuals seeking to develop their knowledge and skills in food safety management and HACCP principles.
