The LICQual Certificate in HACCP Refresher is an essential course designed for professionals who have already completed HACCP training and wish to refresh and update their knowledge of food safety management systems. As regulations, practices, and industry standards continue to evolve, maintaining up-to-date knowledge of Hazard Analysis and Critical Control Points (HACCP) is crucial for ensuring ongoing food safety and compliance.
This course provides a comprehensive review of the core principles of HACCP, with an emphasis on new developments, best practices, and emerging trends in the food safety sector. Whether you’re a food safety manager, quality assurance specialist, or regulatory compliance officer, this refresher course ensures you’re equipped to handle the latest challenges in food safety.
The LICQual Certificate in HACCP Refresher is tailored to help professionals reinforce their understanding of HACCP principles and practices while staying current with regulatory changes and industry innovations. This course revisits the fundamentals of HACCP, such as hazard analysis, critical control points, and corrective actions, while introducing the latest updates to food safety standards.
Participants will refresh their knowledge of identifying food safety hazards, developing and monitoring HACCP plans, and implementing effective control measures to mitigate risks.
Throughout the course, learners will explore how to adapt HACCP systems to evolving regulatory environments and new technologies in food production. The course also emphasizes the importance of continuous improvement, monitoring, and auditing processes to maintain compliance and enhance food safety systems.
By the end of the program, participants will be better prepared to apply current HACCP knowledge to their roles, ensuring a safe, compliant, and efficient food safety management system.
Course Overview
Qualification Title
LICQual Certificate in HACCP Refresher
Total Units
6
Total Credits
18
GLH
72
Qualification #
LICQ2200085
Qualification Specification
To enroll in the LICQual Certificate in HACCP Refresher, applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200085-1 |
Introduction to HACCP and its Evolution |
3 |
12 |
|
LICQ2200085-2 |
Reviewing the Seven HACCP Principles |
3 |
12 |
|
LICQ2200085-3 |
Identifying and Assessing Food Safety Hazards |
3 |
12 |
|
LICQ2200085-4 |
Critical Control Points and Monitoring Procedures |
3 |
12 |
|
LICQ2200085-5 |
Corrective Actions and Verification in HACCP |
3 |
12 |
|
LICQ2200085-6 |
Regulatory Updates and Emerging Trends in HACCP |
3 |
12 |
By the end of this course, learners will be able to:
Introduction to HACCP and its Evolution
- Demonstrate a comprehensive understanding of the origin and evolution of the HACCP system.
- Explain the relevance of HACCP in modern food safety management and how it has adapted to changing industry needs.
- Analyze the historical context and key milestones in the development of HACCP practices and standards.
Reviewing the Seven HACCP Principles
- Reaffirm a thorough understanding of the seven HACCP principles and their role in food safety management.
- Identify the application of each principle in contemporary food production and handling environments.
- Assess how the seven principles work together to prevent, eliminate, or reduce food safety hazards.
Identifying and Assessing Food Safety Hazards
- Demonstrate the ability to identify various food safety hazards, including biological, chemical, and physical risks.
- Conduct hazard assessments using the latest tools and techniques to evaluate potential risks in food production processes.
- Review and apply methods for hazard analysis to ensure food safety compliance.
Critical Control Points and Monitoring Procedures
- Review the identification of Critical Control Points (CCPs) in food production and handling processes.
- Understand the role of monitoring procedures in ensuring that CCPs are effectively controlled to maintain food safety.
- Apply best practices for setting critical limits and establishing monitoring techniques to prevent food safety hazards.
Corrective Actions and Verification in HACCP
- Revisit the steps for implementing corrective actions when deviations from critical limits occur at CCPs.
- Develop and apply effective verification procedures to confirm the proper functioning of the HACCP system.
- Understand the importance of documenting corrective actions and verification results in maintaining compliance and food safety standards.
Regulatory Updates and Emerging Trends in HACCP
- Stay updated on the latest regulatory changes and emerging trends in food safety laws, particularly those related to HACCP systems.
- Understand how new technologies, scientific advances, and industry practices are shaping the future of HACCP.
- Evaluate the impact of regulatory updates on HACCP implementation and food safety management strategies.
This diploma is ideal for:
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.