The LICQual Certificate in HACCP Food Safety Hazards is a specialized program designed to provide food safety professionals with a deep understanding of hazard analysis and critical control points (HACCP) in food safety management. This certification focuses on identifying, assessing, and controlling food safety hazards to ensure the production of safe, high-quality food products.
With increasing regulations and consumer demand for safe food, this course equips participants with the essential knowledge to prevent biological, chemical, and physical hazards in food production processes. Whether you are working in food manufacturing, food service, or quality assurance, the LICQual Certificate in HACCP Food Safety Hazards will enhance your skills and help you comply with industry standards.
The LICQual Certificate in HACCP Food Safety Hazards covers the essential HACCP principles and their application in managing food safety hazards across the food production chain. Participants will gain an in-depth understanding of the various food safety hazards, including biological contaminants (such as bacteria and viruses), chemical hazards (like allergens and pesticides), and physical risks (such as foreign objects).
The course emphasizes the identification and risk assessment of these hazards at each stage of the food production process, from raw material handling to finished product packaging.
In addition, learners will explore how to establish Critical Control Points (CCPs), implement effective monitoring and corrective actions, and ensure compliance with food safety standards. The program also includes training on maintaining accurate documentation and auditing HACCP systems to ensure ongoing food safety management.
By the end of the course, participants will be fully equipped to create and manage HACCP systems that prevent food safety hazards, protect consumers, and ensure regulatory compliance.
Course Overview
Qualification Title
LICQual Certificate in HACCP Food Safety Hazards
Total Units
6
Total Credits
18
GLH
72
Qualification #
LICQ2200088
Qualification Specification
To enroll in the LICQual Certificate in HACCP Food Safety Hazards , applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200088-1 |
Introduction to HACCP and Food Safety Management Systems |
3 |
12 |
|
LICQ2200088-2 |
Identifying and Assessing Food Safety Hazards |
3 |
12 |
|
LICQ2200088-3 |
Critical Control Points (CCPs) and Hazard Control |
3 |
12 |
|
LICQ2200088-4 |
Microbiological Hazards and Prevention |
3 |
12 |
|
LICQ2200088-5 |
Chemical Contaminants and Allergen Management |
3 |
12 |
|
LICQ2200088-6 |
HACCP Documentation, Auditing, and Compliance |
3 |
12 |
By the end of this course, learners will be able to:
Understanding the Importance of HACCP Documentation
- Recognize the critical role of documentation in maintaining an effective HACCP system.
- Demonstrate the ability to create, organize, and maintain comprehensive records that support food safety processes.
- Explain how proper documentation ensures transparency, traceability, and accountability in food production.
Developing HACCP Documentation and Record-Keeping Systems
- Learn how to develop and implement HACCP plans, including hazard analysis and control measures, in accordance with international standards.
- Understand the requirements for detailed record-keeping, including monitoring logs, corrective actions, and verification records.
- Apply best practices for documenting food safety activities to ensure compliance with HACCP guidelines and food safety regulations.
Conducting HACCP Audits and Inspections
- Learn the procedures for conducting internal audits to evaluate the effectiveness of the HACCP system.
- Develop the skills to identify areas of non-compliance, recommend corrective actions, and improve food safety practices.
- Understand the role of audits in verifying the proper implementation of HACCP plans and ensuring continuous improvement.
Ensuring Compliance with Food Safety Regulations
- Identify the key regulatory requirements for HACCP compliance, including international standards and local food safety laws.
- Understand how to integrate HACCP documentation and auditing practices into the overall food safety compliance strategy.
- Apply knowledge of compliance regulations to monitor food safety systems and ensure they meet the required standards.
Using Documentation for Continuous Improvement
- Use HACCP documentation as a tool for identifying opportunities for improvement in food safety practices.
- Learn how to analyze records and audit results to make data-driven decisions that enhance food safety systems.
- Understand how continuous monitoring and documentation updates contribute to a proactive approach to food safety management.
Ensuring Traceability and Accountability
- Gain expertise in the principles of traceability and accountability in food safety systems, particularly in relation to HACCP documentation.
- Understand the importance of maintaining records that allow for the tracing of products through the production and distribution process.
- Apply effective traceability systems to manage risks and ensure rapid response in case of food safety incidents.
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.