Introduction
The Certificate in HACCP Management provides focused training on the implementation and maintenance of the Hazard Analysis and Critical Control Point (HACCP) system. It teaches participants how to identify, assess, and control food safety hazards in compliance with Codex and ISO 22000 standards.
Qualification Topics
- Introduction to HACCP and Food Safety
- HACCP Principles and Development
- Identifying Hazards and Critical Control Points
- Establishing Monitoring Procedures
- Corrective Actions and Verification
- Documentation and Record Keeping
- Integration with ISO 22000 Systems
Qualification Benefits
- Learn the structure and application of HACCP.
- Strengthen food safety compliance and audits.
- Improve process control and risk prevention.
Examination and Certification Method
| Component | Description |
|---|---|
| Assessment Style | Module quizzes + final HACCP plan project |
| Exam Format | Case study and written questions |
| Practical Activities | CCP identification exercise |
| Passing Score | 75% |
| Course Duration | 20–25 hours |
| Certification | Certificate in HACCP Management (valid 3 years) |