LICQual Certificate in HACCP for Retail Food Establishments

Welcome to the LICQual Certificate in HACCP for Retail Food Establishments! This specialized course is designed for professionals working in food retail, including supermarkets, food shops, and other retail food establishments. It provides essential knowledge on how to implement Hazard Analysis and Critical Control Point (HACCP) systems to ensure food safety.

With food safety being paramount in retail food environments, this certification equips you with the tools and strategies necessary to manage food hazards effectively, comply with industry regulations, and maintain a safe environment for your customers.

The LICQual Certificate in HACCP for Retail Food Establishments is a comprehensive training program that focuses on the practical application of HACCP principles in the retail food industry. This course will teach you how to identify, assess, and control potential hazards throughout the food supply chain, from receiving products to storage, preparation, and display. You’ll learn how to establish critical control points, monitor food safety practices, and implement corrective actions when necessary.

Throughout this course, you’ll gain a deeper understanding of the importance of HACCP in maintaining food safety standards, reducing foodborne illnesses, and complying with both local and international food safety regulations. Upon successful completion, you will be prepared to implement HACCP systems in your retail food establishment, ensuring the highest standards of hygiene and safety are met.

With this certification, you will enhance your career prospects, demonstrate your commitment to food safety, and contribute to the overall success of your retail food business by ensuring customer safety and confidence. Join us in this crucial journey to mastering HACCP principles in the retail food sector.

Course Overview

Qualification Title

LICQual Certificate in HACCP for Retail Food Establishments

Total Units

6

Total Credits

18

GLH

72

Qualification #

LICQ2200081

Qualification Specification

Download Qualification Specification

To enroll in the LICQual Certificate in HACCP for Retail Food Establishments, applicants must meet the following criteria:

  • Age Requirement: Applicants must be at least 16 years old.
  • Educational Requirements: A basic understanding of food safety principles is recommended. Candidates should ideally have completed a Level 2 Food Safety or equivalent qualification. This ensures that learners have foundational knowledge necessary to understand HACCP systems and their application in food retail.
  • Experience: While no formal work experience is required, candidates should have some practical experience in a food retail or food handling environment. This could include roles in supermarkets, grocery stores, food shops, or any retail setting where food products are handled, stored, or prepared.
  • English Language Proficiency: As the course is conducted in English, candidates must have a sufficient level of proficiency in the language to understand course materials, participate in discussions, and complete assessments. Non-native English speakers may be required to demonstrate their proficiency through tests like IELTS, TOEFL, or equivalent qualifications.

Qualification#

Unit Title

Credits

GLH

LICQ2200081-1

Introduction to HACCP and Food Safety Principles

3

12

LICQ2200081-2

Identifying and Assessing Food Safety Hazards

3

12

LICQ2200081-3

Implementing HACCP Plans in Retail Food Establishments

3

12

LICQ2200081-4

Critical Control Points (CCPs) and Monitoring Procedures

3

12

LICQ2200081-5

HACCP Compliance, Documentation, and Record Keeping

3

12

LICQ2200081-6

Corrective Actions and Continuous Improvement in HACCP Systems

3

12

By the end of this course, learners will be able to:

1. Introduction to HACCP and Food Safety Principles

  • Understand the core principles and objectives of the HACCP system in food safety management.
  • Recognize the historical development of HACCP and its significance in food safety.
  • Demonstrate knowledge of how HACCP is applied specifically within retail food establishments.
  • Identify the benefits of implementing a HACCP system to enhance food safety and consumer protection.

2. Identifying and Assessing Food Safety Hazards

  • Be able to identify potential biological, chemical, and physical hazards in a retail food environment.
  • Assess the severity and likelihood of food safety risks that could affect consumer health.
  • Learn how to categorize and prioritize hazards based on their risk level to determine areas needing control.
  • Develop skills to identify critical areas within the food supply chain that require close monitoring.

3. Implementing HACCP Plans in Retail Food Establishments

  • Develop the ability to create and implement a tailored HACCP plan for a retail food establishment.
  • Understand the structure and key components of an effective HACCP plan, including hazard analysis, critical control points (CCPs), and monitoring strategies.
  • Gain the skills to allocate responsibilities and establish procedures for each stage of the HACCP process within the retail setting.

4. Critical Control Points (CCPs) and Monitoring Procedures

  • Learn to identify and define critical control points (CCPs) within the retail food operation.
  • Understand the role of monitoring procedures to ensure the effectiveness of CCPs in controlling food safety hazards.
  • Develop the ability to create, implement, and review monitoring processes for each identified CCP.
  • Demonstrate knowledge of how to assess deviations from control limits and their impact on food safety.

5. HACCP Compliance, Documentation, and Record Keeping

  • Understand the importance of maintaining thorough and accurate documentation to ensure HACCP compliance.
  • Be able to organize and maintain records that demonstrate adherence to food safety regulations and HACCP principles.
  • Learn how to conduct internal audits and inspections to evaluate the effectiveness of the HACCP plan.
  • Gain skills in preparing reports that document compliance and identify areas for improvement.

6. Corrective Actions and Continuous Improvement in HACCP Systems

  • Develop the ability to identify non-compliance and implement corrective actions to address food safety issues.
  • Learn how to assess the root cause of deviations and apply appropriate corrective and preventive measures.
  • Understand the continuous improvement cycle in HACCP systems to ensure sustained food safety standards.
  • Demonstrate how to review and adjust HACCP plans periodically to enhance food safety practices within the retail food establishment.

This diploma is ideal for:

  • Individuals working in retail food establishments, including supermarkets, grocery stores, and specialty food shops, who are responsible for maintaining food safety standards.
  • Food safety managers, supervisors, and team leaders in retail settings looking to enhance their knowledge and skills in implementing HACCP systems.
  • Business owners or operators of retail food businesses who need to understand and comply with HACCP regulations and best practices to ensure food safety.
  • Quality control and compliance professionals in the food retail industry aiming to develop expertise in managing food safety hazards and regulatory requirements.
  • Those looking to pursue a career in food safety management and demonstrate a commitment to maintaining high hygiene standards in food retail environments.
  • Professionals seeking to fulfill legal food safety obligations in accordance with HACCP guidelines and improve overall food safety practices in their retail business.

Assessment and Verification

All units within this qualification are subject to internal assessment by the approved centre and external verification by LICQual. The qualification follows a criterion-referenced assessment approach, ensuring that learners meet all specified learning outcomes.

To achieve a ‘Pass’ in any unit, learners must provide valid, sufficient, and authentic evidence demonstrating their attainment of all learning outcomes and compliance with the prescribed assessment criteria. The Assessor is responsible for evaluating the evidence and determining whether the learner has successfully met the required standards.

Assessors must maintain a clear and comprehensive audit trail, documenting the basis for their assessment decisions to ensure transparency, consistency, and compliance with quality assurance requirements.