HACCP (Hazard Analysis and Critical Control Points)
The HACCP (Hazard Analysis and Critical Control Points) course offered by OXQUAL develops practical competence in designing, implementing, monitoring and reviewing HACCP-based food-safety controls. The programme covers food hazards, prerequisite programmes, critical control point...
About this qualification
The HACCP (Hazard Analysis and Critical Control Points) course offered by OXQUAL develops practical competence in designing, implementing, monitoring and reviewing HACCP-based food-safety controls. The programme covers food hazards, prerequisite programmes, critical control points, monitoring, verification, corrective actions and documentation.
Career-focused
Develop relevant skills and knowledge that can support your next professional step.
What you'll cover
Key topics covered in this OXQUAL programme include:
- HACCP Fundamentals
- Food-Safety Management Principles
- Codex Alimentarius Awareness
- ISO 22000 Awareness
- Biological Hazards
- Chemical Hazards
- Physical Hazards
- Food-Hazard Analysis
- Risk Prioritisation
- Critical Control Points
- CCP Decision Trees
- Critical Limits
- Monitoring Procedures
- Corrective Actions
- Verification Procedures
- Prerequisite Programmes
- Good Manufacturing Practices
- Sanitation and Hygiene
- HACCP Plan Development
- Documentation and Record Keeping
- Internal HACCP Auditing
- Continual Improvement
Who it's designed for
This OXQUAL programme is suitable for:
- Food-Safety Managers
- Food-Safety Supervisors
- QA/QC Personnel
- Catering Professionals
- Food-Manufacturing Personnel
- Food-Safety Auditors and Consultants
What you'll gain
Successful completion of this OXQUAL programme can help learners to:
- Develop HACCP-system competence.
- Strengthen food-hazard analysis.
- Improve CCP identification and monitoring.
- Develop corrective-action skills.
- Improve HACCP documentation.
- Strengthen internal food-safety auditing.
How this qualification is assessed
The assessment pattern for this OXQUAL programme is outlined below.
- Assessment Type: Written examination, HACCP plan project and viva.
- Format: Multiple-choice questions, applied case studies, HACCP plan submission and oral defence.
- Total Questions: 80 theory questions plus 1 HACCP plan project and 1 viva.
- Passing Score: 70%.
- Duration: 6–8 weeks (100–120 hours total).
Have questions about this qualification?
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