Post diploma in hazard analysis critical control point

HACCP – ISO 22000 Standards

This qualification is aimed at learners who are working at a management level in a manufacturing business, quality assurance staff or members of a HACCP team. It would also be useful for trainers, auditors, enforcers and other food safety professionals in Dubai. Achievement of this qualification gives learners the skills to assist in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place. Subjects covered include the principles of HACCP management for food manufacturing, understanding the importance of HACCP-based food safety management procedures, understanding how to manage the implementation of HACCP-based food safety management procedures and understanding how to develop and evaluate HACCP-based
food safety management procedures

Topics Covered in the HACCP Certification

Course Content

1. An Introduction to HACCP and Its Role in Food Safety Control

2. Preparations and Planning to Achieve Effective Food Safety

3. Hazards, Their Significance, and Control

4. Prerequisites for Food Safety: PRPs and Operational PRPs

5. Designing Food Safety

6. How to Do a HACCP Study

7. Implementation, Verification, and Maintenance for Ongoing Risk Management

8. Considerations for HACCP Application in Different Supply Chain Sectors

9. HACCP: Definitions and Principles

10. Overview of Biological, Chemical, and Physical Hazards

11. Hazard Analyses and Assignment of Risk Categories

12. Determining Critical Control Points

13. Establishing Critical Limits for Critical Control Points

14. Monitoring Critical Control Point Critical Limits

15. Corrective Action Procedures for Deviations from the

16. Record keeping Systems for Documenting the HACCP Plan

17. Verification of the HACCP Program

18. Control Points and Critical Control Points

19. HACCP Systems in Regulatory Inspection Programs: Case Studies

20. Understand the importance of HACCP based food safety management procedures Legislation relating to HACCP

21. The development requirements of the HACCP team

22. The importance of effective communication

23. Staff training needs

24. The prerequisites for HACCP

25. Food production processes including use of end product

26. Process flow diagrams

27. Hazards and risks in the production process

28. Verification and review of procedures

29. Documentation and record keeping procedures

How will I be assessed?

One has to clear all the theory papers and practical’s namely:
HACCP – A Practical Approach (100 Marks)
HACCP – Principles and Applications (100 Marks)
HACCP Legislation (100 Marks)
Guidelines for HACCP, GMP and GHP for ASEAN Food SMEs (100 Marks)


Case Studies on HACCP Systems in Regulatory Inspection Programs.(100 Marks)

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