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LICQual HACCP Foundation Course
The LICQual HACCP Foundation Course is a comprehensive and practical training program designed for individuals seeking to understand the fundamentals of Hazard Analysis and Critical Control Points (HACCP) systems.
Whether you’re new to the food safety industry or looking to enhance your existing knowledge, this course provides the essential skills needed to develop and implement HACCP-based food safety management systems. With an increasing focus on food safety worldwide, this course is the perfect starting point to help you establish robust systems that prevent foodborne hazards and ensure consumer safety.
The LICQual HACCP Foundation Course introduces participants to the core principles of HACCP and its application in food safety management. Through engaging, real-world examples and interactive modules, learners will gain an in-depth understanding of food safety hazards and how to identify and control them. The course covers all seven principles of HACCP, including hazard analysis, establishing critical control points (CCPs), monitoring procedures, and corrective actions.
Participants will also explore the roles of documentation, record-keeping, and continuous improvement in maintaining effective HACCP systems. Designed to meet international standards, this foundation-level course helps learners develop the skills necessary to assess and control food safety risks in various sectors, including food manufacturing, food service, and distribution.
By the end of the LICQual HACCP Foundation Course, participants will be equipped with the knowledge to contribute to the creation of safe food products, meet regulatory requirements, and support their organization’s commitment to food safety. This course is an essential step for anyone looking to build a career in food safety or enhance their role in ensuring the safe production, handling, and distribution of food.
Age Requirement: Applicants must be at least 16 years old.
Educational Requirements: A minimum of a high school diploma or equivalent qualification is required. While a background in food science, food technology, or a related field is beneficial, it is not mandatory. Basic literacy and numeracy skills are essential for understanding the course materials and completing assessments.
Experience: No prior experience in food safety is necessary. This course is designed for beginners, making it suitable for individuals who are new to the food industry or those who wish to gain foundational knowledge in HACCP principles.
English Language Proficiency: As the course is conducted in English, participants should have a basic proficiency in reading, writing, and understanding English. For non-native English speakers, proof of English proficiency (e.g., an IELTS score of 5.0 or equivalent) may be required to ensure comprehension of course materials and successful completion of assessments.
Qualification#
Unit Title
Credits
GLH
LICQ2200089-1
Introduction to HACCP and Food Safety Management Systems
3
12
LICQ2200089-2
Identifying Food Safety Hazards
3
12
LICQ2200089-3
The Seven Principles of HACCP
3
12
LICQ2200089-4
Establishing Critical Control Points (CCPs)
3
12
LICQ2200089-5
Monitoring and Corrective Actions in HACCP
3
12
LICQ2200089-6
HACCP Documentation and Record-Keeping
3
12
By the end of this course, learners will be able to:
Understanding HACCP and Food Safety Management Systems
Demonstrate a clear understanding of the core principles of HACCP and its role in food safety management.
Explain the importance of HACCP in ensuring food safety and meeting international food safety regulations.
Identify the key components of food safety management systems and how they support HACCP implementation in food production environments.
Identifying Food Safety Hazards
Identify and categorize biological, chemical, and physical hazards that can affect food products at various stages of production.
Evaluate the risks associated with different food safety hazards and their potential impact on consumer health.
Understand the sources of hazards and how they can be controlled or eliminated in food handling and production processes.
Understanding the Seven Principles of HACCP
Explain the seven principles of HACCP and their significance in preventing foodborne illnesses.
Apply the principles of hazard analysis, CCPs, critical limits, monitoring, corrective actions, verification, and documentation to food safety processes.
Demonstrate an understanding of how these principles are integrated into a HACCP plan to ensure consistent food safety.
Establishing Critical Control Points (CCPs)
Identify Critical Control Points (CCPs) in food production processes and determine where food safety hazards can be prevented, eliminated, or reduced.
Establish critical limits for each CCP and describe the methods used to monitor and control these points.
Understand how to develop effective systems to manage CCPs and ensure food safety throughout the production cycle.
Monitoring and Corrective Actions in HACCP
Develop and implement monitoring procedures to ensure CCPs are within established critical limits.
Recognize the importance of documenting monitoring activities and corrective actions taken when deviations occur.
Apply corrective actions to address food safety risks and ensure continuous compliance with HACCP standards.
HACCP Documentation and Record-Keeping
Understand the role of documentation in HACCP systems and how it ensures compliance, traceability, and accountability in food safety practices.
Develop and maintain comprehensive records, including monitoring logs, corrective actions, and verification records.
Conduct internal audits and reviews to ensure that HACCP documentation remains accurate, complete, and up-to-date, supporting continuous improvement.
This diploma is ideal for:
Individuals new to the food industry looking to build foundational knowledge in food safety and HACCP principles.
Food safety professionals, quality assurance staff, and compliance officers who wish to enhance their understanding of HACCP and its practical applications.
Employees in food production, processing, and handling roles who need to understand food safety hazards and how to control them.
Managers and supervisors responsible for overseeing food safety practices and ensuring compliance with HACCP standards.
Food service workers who are involved in food preparation, delivery, or storage and want to gain essential HACCP knowledge.
Anyone aiming to pursue a career in food safety management, quality control, or regulatory compliance in the food industry.
Professionals seeking to improve food safety practices in their workplace by developing a thorough understanding of HACCP systems.
Individuals looking to meet food safety certification requirements for their current or future roles in the food industry.
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.
