In the modern food industry, safety is paramount. Ensuring that food products are safe for consumption requires not only rigorous processes but also the knowledge and skills to implement and manage safety systems effectively. The OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP) course provides the essential training to meet these demands, equipping professionals with the tools needed to identify and manage food safety risks within their operations.
Hazard Analysis Critical Control Points (HACCP) is a structured approach to identifying and managing food safety risks from production to consumption. HACCP focuses on preventing hazards in the food production process rather than relying on end-product testing. It is an internationally recognized system and is considered the gold standard for food safety in sectors such as food manufacturing, processing, and hospitality.
This course is ideal for food safety professionals, quality assurance managers, production managers, and anyone involved in food production or food safety management. It is also essential for those looking to enhance their understanding of HACCP and food safety practices, ensuring compliance with global standards.
The OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP) course is an essential qualification for anyone involved in food safety, from managers to frontline workers. By enrolling in this course, you will develop the expertise needed to implement and maintain robust food safety systems, reduce risks, and ensure compliance with international food safety standards.
OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP)
Study Units
Learning Outcomes
- Introduction to HACCP and Food Safety (4 hours)
- Understand the importance of food safety in the food industry.
- Gain knowledge of the principles and history of HACCP.
- Identify the seven principles of HACCP and their role in preventing food safety hazards.
- Recognise the role of food safety management systems and HACCP in reducing foodborne illnesses and contamination.
- Understand the regulatory framework and global food safety standards related to HACCP.
- Hazard Analysis and Risk Assessment (4 hours)
- Identify and define biological, chemical, and physical hazards in food production.
- Learn how to conduct a thorough hazard analysis of the entire food production process.
- Understand the importance of risk assessment in identifying potential hazards.
- Gain the skills to determine the likelihood and severity of risks at each stage of production.
- Learn how to apply a risk-based approach to prevent food safety issues.
- Establishing Critical Control Points (CCPs) (4 hours)
- Understand what constitutes a critical control point (CCP) and its role in food safety.
- Learn how to determine where CCPs should be established in a food production process.
- Develop the skills to recognise CCPs for controlling identified hazards.
- Apply methods for evaluating the effectiveness of CCPs in reducing food safety risks.
- Gain insight into how to prioritise CCPs to ensure maximum risk control.
- Setting Critical Limits and Monitoring Procedures (5 hours)
- Learn how to set appropriate critical limits for each identified CCP.
- Understand the process of defining acceptable criteria for CCPs (e.g., temperature, time).
- Gain the skills to develop and implement monitoring procedures to ensure that critical limits are met.
- Understand how to use monitoring tools and techniques to check if CCPs are under control.
- Learn the importance of accurate, consistent data recording in ensuring food safety.
- Corrective Actions and Preventive Measures (5 hours)
- Develop the ability to identify and implement corrective actions when critical limits are not met.
- Learn how to develop a systematic approach to managing deviations from established CCPs.
- Understand the importance of documenting corrective actions and preventive measures.
- Gain insight into how to design preventive strategies to reduce the likelihood of hazards reoccurring.
- Learn how to ensure the ongoing improvement of food safety practices.
- Verification and Validation of HACCP Plans (5 hours)
- Understand the process of verifying that a HACCP plan is functioning as intended.
- Learn how to conduct regular checks and audits to ensure HACCP compliance.
- Gain the ability to validate the effectiveness of safety controls in mitigating risks.
- Understand how to perform internal and external HACCP audits.
- Develop strategies for reviewing and updating HACCP plans as part of continuous improvement.
- Documentation and Record Keeping (3 hours)
- Learn the importance of accurate documentation and record-keeping for HACCP compliance.
- Understand the types of records needed for monitoring, verification, and validation.
- Gain the skills to create and maintain HACCP-related documentation in line with legal and regulatory requirements.
- Learn how to prepare for HACCP audits and inspections by properly managing records.
- Understand the role of documentation in ensuring transparency and accountability within food safety systems.
- Enhanced Food Safety Knowledge
- Gain a comprehensive understanding of Hazard Analysis Critical Control Points (HACCP) and its vital role in food safety management.
- Learn how to apply HACCP principles to prevent foodborne illnesses and ensure food products are safe for consumers.
- Improved Risk Management Skills
- Develop the ability to identify and assess potential hazards in food production processes.
- Master the risk assessment techniques to evaluate and manage biological, chemical, and physical hazards effectively.
- Regulatory Compliance
- Understand the legal and regulatory framework surrounding food safety and HACCP standards.
- Learn how to ensure your food safety system meets local and international food safety regulations, reducing the risk of legal issues and fines.
- Practical HACCP Implementation
- Learn how to design, implement, and maintain an effective HACCP system in real-world food production settings.
- Gain the skills to establish critical control points (CCPs), set critical limits, and monitor processes to prevent food safety risks.
- Improved Audit and Inspection Readiness
- Learn how to prepare for and pass food safety audits and inspections with the correct documentation and record-keeping practices.
- Gain the skills to verify and validate HACCP plans to ensure their effectiveness in controlling food safety risks.
- Increased Efficiency and Productivity
- Learn how to streamline food safety processes, improving the overall efficiency of food production systems.
- Understand how effective hazard analysis and CCP monitoring can reduce waste, lower costs, and increase productivity.
- Enhanced Food Safety Culture
- Equip yourself with the skills to promote a culture of food safety within your organisation.
- Ensure your team is well-trained and knowledgeable about HACCP principles and their role in maintaining food safety.
- Improved Career Opportunities
- Enhance your qualifications and improve your employability in food production, food safety management, and quality assurance roles.
- Gain recognition as a professional with expertise in HACCP, which is highly valued by employers across the food industry.
By completing the OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP) course, participants will gain the necessary knowledge, skills, and tools to implement robust food safety management systems that protect both consumers and the organization.
- Food Safety Managers
- This course is ideal for food safety managers looking to enhance their understanding and application of HACCP principles in their organisation. It equips them with the necessary skills to establish and manage food safety systems, ensuring compliance with regulations and industry standards.
- Quality Assurance Professionals
- Quality assurance professionals in the food industry will benefit from the course, as it provides a deep dive into the risk management, hazard analysis, and control point techniques that are crucial for maintaining high-quality food products.
- Production Managers
- Production managers in food processing and manufacturing industries will gain practical skills to implement and monitor HACCP systems, ensuring the safety of products from production to delivery.
- Compliance Officers
- For compliance officers, this course provides a thorough understanding of the legal and regulatory requirements surrounding food safety and HACCP systems. It will help them ensure that their organisation meets both local and international food safety standards.
- Food Technologists and Engineers
- Food technologists and engineers involved in the design and implementation of food processing systems will find this course valuable, as it will help them integrate HACCP into their work processes to reduce food safety risks.
- Supervisors and Team Leaders
- Supervisors and team leaders in food production environments who need to ensure that HACCP practices are adhered to will benefit from the knowledge of critical control points, monitoring, and corrective actions covered in this course.
- Food Safety Auditors
- Individuals working as food safety auditors or those aspiring to become auditors will benefit from gaining expertise in HACCP systems, as it enables them to evaluate and verify food safety management systems effectively.
- Anyone New to HACCP
- If you are new to food safety management or have no prior experience with HACCP, this course will give you a strong foundation in the principles and practices required to implement food safety systems.
