Processors and Manufacturers
The LICQual Certificate in HACCP for Processors and Manufacturers provides learners with comprehensive training on implementing Hazard Analysis and Critical Control Points (HACCP) systems within food processing and manufacturing environments. Learners gain in-depth knowledge of identifying, assessing, and controlling food safety hazards across all stages of production, from raw material handling to final product packaging.
Through this course, learners develop practical skills in establishing critical control points, monitoring procedures, and corrective actions to prevent contamination and ensure compliance with food safety regulations. Learners also explore real-world case studies, enabling them to apply HACCP principles effectively while understanding regulatory requirements and industry standards.
By completing the LICQual Certificate in HACCP for Processors and Manufacturers, learners are equipped to design, implement, and evaluate HACCP plans tailored to production processes, enhance operational safety, and maintain product integrity. This certification empowers learners to strengthen food safety systems and support consistent, high-quality manufacturing practices.
Course Overview
Qualification Title
LICQual Certificate in HACCP for Processors and Manufacturers
Total Units
6
Total Credits
18
GLH
72
Qualification #
LICQ2200086
Qualification Specification
To enroll in the LICQual Certificate in HACCP for Processors and Manufacturers, applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200086-1 |
Introduction to HACCP and Food Safety Management Systems |
3 |
12 |
|
LICQ2200086-2 |
Identifying and Assessing Food Safety Hazards in Processing and Manufacturing |
3 |
12 |
|
LICQ2200086-3 |
Critical Control Points (CCPs) and Monitoring Procedures |
3 |
12 |
|
LICQ2200086-4 |
Establishing Corrective Actions and Preventive Measures in HACCP |
3 |
12 |
|
LICQ2200086-5 |
HACCP Documentation, Record Keeping, and Traceability |
3 |
12 |
|
LICQ2200086-6 |
HACCP Audits, Verification, and Continuous Improvement |
3 |
12 |
By the end of this course, learners will be able to:
Introduction to HACCP and Food Safety Management Systems
- Demonstrate a clear understanding of HACCP principles and their role in food safety management systems.
- Explain how HACCP integrates with food safety management systems to prevent food safety hazards in the processing and manufacturing sectors.
- Articulate the objectives and benefits of implementing a HACCP system in food production environments.
Identifying and Assessing Food Safety Hazards in Processing and Manufacturing
- Identify biological, chemical, and physical food safety hazards at various stages of the food processing and manufacturing process.
- Conduct a thorough hazard analysis to assess risks in food production environments.
- Apply appropriate hazard identification techniques to evaluate the potential impact of food safety hazards on product quality and consumer health.
Critical Control Points (CCPs) and Monitoring Procedures
- Identify Critical Control Points (CCPs) in food production and processing systems and explain their importance in preventing contamination.
- Develop and implement effective monitoring procedures to ensure that CCPs are properly controlled.
- Establish critical limits for CCPs and ensure the system’s ability to control food safety hazards in line with HACCP guidelines.
Establishing Corrective Actions and Preventive Measures in HACCP
- Design and implement corrective actions when deviations occur at identified CCPs to maintain food safety.
- Develop preventive measures to minimize or eliminate the risk of food safety hazards during the production process.
- Understand the importance of proactive measures in HACCP to ensure consistent food safety and high-quality standards.
HACCP Documentation, Record Keeping, and Traceability
- Establish accurate documentation and record-keeping practices to ensure compliance with HACCP guidelines.
- Demonstrate the importance of traceability in food production to enhance product accountability and transparency.
- Develop and maintain detailed records for all HACCP activities, including hazard assessments, monitoring results, and corrective actions.
HACCP Audits, Verification, and Continuous Improvement
- Conduct internal HACCP audits to evaluate the effectiveness of food safety management systems.
- Implement verification procedures to confirm that HACCP plans are functioning properly and meeting regulatory requirements.
- Develop and apply continuous improvement strategies to enhance HACCP systems, address emerging risks, and adapt to changing food safety regulations.
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.