Post Diploma In Hazard Analysis Critical Control Point [HACCP ISO 22000 Standards]

This qualification is aimed at learners who are working at a management level in a manufacturing business, quality assurance staff or members of a HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals.

Achievement of this qualification gives learners the skills to assist in the implementation of a HACCPsystem, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

Subjects covered include the principles of HACCP management for food manufacturing, understanding the importance of HACCP-based food safety management procedures, understanding how to manage the implementation of HACCP-based food safety management procedures and understanding how to develop and evaluate HACCP-based food safety management procedures.

Course Subject

• An Introduction to HACCP and Its Role in Food Safety Control
• Preparations and Planning to Achieve Effective Food Safety
• Hazards, Their Significance, and Control
• Prerequisites for Food Safety: PRPs and Operational PRPs
• Designing Food Safety
• How to Do a HACCP Study
• Implementation, Verification, and Maintenance for Ongoing Risk Management
• Considerations for HACCP Application in Different Supply Chain Sectors
• HACCP: Definitions and Principles
• Overview of Biological, Chemical, and Physical Hazards
• Hazard Analyses and Assignment of Risk Categories
• Determining Critical Control Points
• Establishing Critical Limits for Critical Control Points
• Monitoring Critical Control Point Critical Limits
• Corrective Action Procedures for Deviations from the
• Recordkeeping Systems for Documenting the HACCP Plan
• Verification of the HACCP Program
• Control Points and Critical Control Points
• HACCP Systems in Regulatory Inspection Programs: Case Studies
• Understand the importance of HACCP based food safety management procedures Legislation relating to HACCP
• The development requirements of the HACCP team
• The importance of effective communication
• Staff training needs
• The prerequisites for HACCP
• Food production processes including use of end product
• Process flow diagrams
• Hazards and risks in the production process
• Verification and review of procedures
• Documentation and record keeping procedures