.png)
HACCP (Hazard Analysis and Critical Control Points)
Empowering professionals through accredited international qualifications.
Explore Other CoursesCourse Overview
HiQual UK delivers the HACCP Course, designed for food industry professionals, compliance officers, and auditors responsible for ensuring food safety management systems. The program emphasizes hazard analysis, critical control points, monitoring procedures, and continual improvement. Participants will gain the competence to design, implement, and audit HACCP systems in line with Codex Alimentarius and ISO 22000 requirements.
Qualification Details
| Qualification Title | HACCP (Hazard Analysis and Critical Control Points) |
|---|---|
| Total Credits | 10 |
| Guided Learning Hours | 100 |
| Qualification Time | 100 |
-
Introduction to HACCP and Food Safety Management Principles, importance, and scope of HACCP in food safety.
-
Food Safety Regulations and Standards Codex Alimentarius, ISO 22000, and national food safety legislation.
-
Hazard Identification in Food Production Biological, chemical, and physical hazards in food processing.
-
Critical Control Points (CCPs) and Decision Trees Identifying CCPs, applying decision trees, and risk prioritization.
-
Monitoring Procedures and Verification Establishing monitoring systems, verification methods, and corrective actions.
-
Prerequisite Programs (PRPs) Good Manufacturing Practices (GMP), sanitation, and hygiene requirements.
-
Documentation and Record Keeping in HACCP Preparing HACCP plans, maintaining records, and audit‑ready documentation.
-
Implementation of HACCP in Food Industry Step‑by‑step application in catering, manufacturing, and retail sectors.
-
Internal Auditing and Compliance Conducting HACCP audits, identifying non‑conformities, and corrective measures.
-
Continuous Improvement in HACCP Systems Reviewing, updating, and embedding a culture of food safety improvement.
-
Builds competence in designing and auditing HACCP systems
-
Enhances compliance with Codex Alimentarius, ISO 22000, and GMP standards
-
Strengthens skills in hazard analysis, CCP identification, and monitoring
-
Provides tools for documentation, corrective actions, and continual improvement
-
Offers recognized certification to support careers in food safety auditing, compliance, and consultancy
-
Food safety managers and compliance officers
-
QA/QC professionals in catering, manufacturing, and retail
-
Auditors and consultants specializing in food safety systems
-
Individuals progressing from Food Safety Level II (FSQA‑212) or equivalent qualifications
-
Assessment Type: Written exam + HACCP plan project + viva
-
Format: MCQs, applied case studies, HACCP plan submission, and oral defense
-
Total Questions: 80 theory + 1 HACCP plan project + 1 viva
-
Passing Score: 70%
-
Duration: 6–8 weeks (100–120 hours total)
-
Certification: HACCP (Hazard Analysis and Critical Control Points) – HACP
Similar Posts
Specialization in Cinematography
Learn More
Level 2 Award in Equipment Inspector
Learn More