The LICQual Certificate in HACCP Food Contamination is a specialized training program designed to equip food safety professionals with the knowledge and skills needed to prevent, identify, and control food contamination risks. With food safety being a top priority for both consumers and regulatory authorities, this course focuses on the principles of Hazard Analysis and Critical Control Points (HACCP) in the context of food contamination.
The course covers various foodborne hazards, including biological, chemical, and physical contaminants, and provides practical insights on how to mitigate risks throughout the food production and handling process. Whether you are a food safety manager, quality assurance professional, or involved in food manufacturing, this qualification will enable you to create and implement effective food safety systems and ensure compliance with global standards.
The LICQual Certificate in HACCP Food Contamination offers an in-depth exploration of HACCP principles and their application to food contamination prevention. Participants will gain a thorough understanding of the different types of contamination that can affect food safety, including microbial pathogens, allergens, toxins, and foreign materials. The course emphasizes the identification of hazards at various stages of food production and processing, from raw materials to finished products.
Throughout the course, learners will be taught how to apply HACCP principles to develop critical control points, monitoring procedures, and corrective actions to manage food contamination risks effectively. The course also highlights the importance of proper documentation, record-keeping, and audits to ensure ongoing compliance with food safety regulations.
By the end of the program, participants will be equipped to establish and maintain robust HACCP systems that prevent contamination, protect consumers, and ensure the highest standards of food safety and quality.
Course Overview
Qualification Title
LICQual Certificate in HACCP Food Contamination
Total Units
6
Total Credits
18
GLH
72
Qualification #
LICQ2200087
Qualification Specification
To enroll in the LICQual Certificate in HACCP Food Contamination, applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200087-1 |
Introduction to HACCP and Food Safety Management Systems |
3 |
12 |
|
LICQ2200087-2 |
Identifying and Assessing Food Safety Hazards |
3 |
12 |
|
LICQ2200087-3 |
Critical Control Points (CCPs) and Contamination Control |
3 |
12 |
|
LICQ2200087-4 |
Foodborne Pathogens and Contamination Prevention |
3 |
12 |
|
LICQ2200087-5 |
Chemical Contaminants and Allergen Control |
3 |
12 |
|
LICQ2200087-6 |
HACCP Documentation, Auditing, and Compliance |
3 |
12 |
By the end of this course, learners will be able to:
Introduction to HACCP and Food Safety Management Systems
- Demonstrate a solid understanding of the key principles of HACCP and its importance in food safety management.
- Explain how HACCP integrates with food safety management systems to prevent contamination and ensure food safety.
- Analyze international food safety regulations and standards and describe how HACCP aligns with them to meet compliance requirements.
Identifying and Assessing Food Safety Hazards
- Identify and categorize biological, chemical, and physical hazards in the food production and handling process.
- Conduct hazard assessments to evaluate the risks associated with each identified hazard.
- Apply hazard analysis techniques to determine the severity and likelihood of contamination risks, ensuring proactive risk management.
Critical Control Points (CCPs) and Contamination Control
- Identify Critical Control Points (CCPs) in the food production process where contamination risks need to be controlled.
- Develop and implement effective monitoring procedures for controlling contamination at CCPs.
- Set and apply critical limits to ensure effective contamination control at each identified CCP.
Foodborne Pathogens and Contamination Prevention
- Identify common foodborne pathogens and understand their role in food contamination.
- Apply methods for preventing contamination from pathogens, including effective sanitation, temperature control, and hygiene practices.
- Demonstrate the ability to implement preventive measures to reduce the risk of microbial contamination in food processing and storage environments.
Chemical Contaminants and Allergen Control
- Understand the risks associated with chemical contaminants, including pesticides, heavy metals, and allergens.
- Implement strategies for controlling chemical contamination risks and preventing cross-contamination from allergens in food production processes.
- Develop and apply allergen management practices to reduce the potential for allergic reactions and ensure consumer safety.
HACCP Documentation, Auditing, and Compliance
- Develop and maintain proper documentation and record-keeping practices to ensure HACCP system compliance.
- Conduct internal HACCP audits to verify the effectiveness of contamination control measures and food safety protocols.
- Understand the importance of ongoing monitoring and continuous improvement in HACCP systems to maintain compliance with evolving food safety regulations and standards.
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.