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.
Course Overview
Qualification Title
LICQual HACCP Foundation Course
Total Units
6
Total Credits
18
GLH
72
Qualification #
LICQ2200089
Qualification Specification
To enroll in the LICQual HACCP Foundation Course , applicants must meet the following criteria:
|
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:
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.