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POST DIPLOMA IN HAZARD ANALYSIS CRITICAL CONTROL POINT

POST DIPLOMA IN HAZARD ANALYSIS CRITICAL CONTROL POINT [HACCP – ISO 22000 Standards]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 HACCP system, 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 DURATION :1 YEAR

Course Syllabus:

  1. An Introduction to HACCP and Its Role in Food Safety Control
  2. Preparations and Planning to Achieve Effective Food Safety
  3. Hazards, Their Significance, and Control
  4. Prerequisites for Food Safety: PRPs and Operational PRPs
  5. Designing Food Safety
  6. How to Do a HACCP Study
  7. Implementation, Verification, and Maintenance for Ongoing Risk Management
  8. Considerations for HACCP Application in Different Supply Chain Sectors
  9. HACCP: Definitions and Principles
  10. Overview of Biological, Chemical, and Physical Hazards
  11. Hazard Analyses and Assignment of Risk Categories
  12. Determining Critical Control Points
  13. Establishing Critical Limits for Critical Control Points
  14. Monitoring Critical Control Point Critical Limits
  15. Corrective Action Procedures for Deviations from the

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  1. Recordkeeping Systems for Documenting the HACCP Plan
  2. Verification of the HACCP Program
  3. Control Points and Critical Control Points
  4. HACCP Systems in Regulatory Inspection Programs: Case Studies
  5. Understand the importance of HACCP based food safety management procedures Legislation relating to HACCP
  6. The development requirements of the HACCP team
  7. The importance of effective communication
  8. Staff training needs
  9. The prerequisites for HACCP
  10. Food production processes including use of end product
  11. Process flow diagrams
  12. Hazards and risks in the production process
  13. Verification and review of procedures
  14. Documentation and record keeping procedures

Examination:

Theory Paper:

  • HACCP – A Practical Approach (100 Marks)
  • HACCP – Principles and Applications (100 Marks)
  • HACCP Legislation (100 Marks)
  • Guidelines for HACCP, GMP and GHP for ASEAN Food SMEs (100 Marks)

Practical Paper:

Case Studies on HACCP Systems in Regulatory Inspection Programs(100 Marks

Cambridge Safety Institute is a leading professional training institute specializing in Occupational Health & Safety (OSH), Engineering, and Quality Management certifications.

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