OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP)

OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP)

The OSHA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP) is a specialized training program designed to integrate occupational safety standards with advanced food safety management systems. This diploma provides learners with a deep understanding of OSHA’s workplace safety framework while focusing on the structured application of HACCP principles in food processing and production environments. The program emphasizes the importance of identifying hazards, establishing preventive controls, and ensuring compliance with both occupational safety and food safety regulations.

Throughout the course, participants will explore the seven principles of HACCP in detail, learning how to conduct hazard analysis, determine critical control points, establish monitoring procedures, and implement corrective actions. Practical case studies, industry examples, and scenario-based exercises are incorporated to provide learners with real-world insights into managing hazards in food production facilities. The program also highlights the importance of documentation, verification, and continuous improvement, equipping learners with the tools to maintain compliance and prepare for regulatory audits.

They will understand how to train staff effectively, foster accountability, and embed safety and hygiene practices into organizational culture. The program empowers learners to take leadership roles in promoting proactive risk management, reducing workplace incidents, and minimizing food safety risks. Ultimately, this diploma ensures not only regulatory compliance but also the consistent delivery of safe, high-quality food products that meet consumer expectations and industry demands, strengthening both organizational reputation and public health outcomes.

Course Overview

Awarding Body

OSHAA

Duration

30-Hours 

Study Mood

Online

Assessment

Assignments Based

Course Study Units

  1. Introduction to HACCP and Food Safety (4 hours)
  2. Hazard Analysis and Risk Assessment (4 hours)
  3. Establishing Critical Control Points (CCPs) (4 hours)
  4. Setting Critical Limits and Monitoring Procedures (5 hours)
  5. Corrective Actions and Preventive Measures (5 hours)
  6. Verification and Validation of HACCP Plans (5 hours)
  7. Documentation and Record Keeping (3 hours)

Entry Requirements

  • Minimum age: Minimum age of 18 years.
  • Educational background: Basic educational background (high school level or equivalent).
  • Language proficiency: Proficiency in English language for reading, writing, and communication.
  • Work experience: Prior work experience in food processing or hospitality is helpful but not mandatory.

Who Can Enroll

The ideal learner for this course is someone dedicated to improving food safety and workplace hygiene standards.

  • Food processing employees seeking structured safety and hygiene training.
  • Supervisors and managers responsible for food safety compliance.
  • Quality assurance and hygiene officers in food production facilities.
  • Health and safety professionals in the food industry.
  • Workers aiming to strengthen hygiene practices and safety culture.
  • Individuals motivated to reduce risks and improve consumer protection.

Course Learning Outcomes

Introduction to HACCP and Food Safety (4 Hours)

  • Demonstrate a thorough understanding of HACCP principles and their role in global food safety systems
  • Explain the importance of preventive approaches versus end-product testing
  • Identify benefits of HACCP implementation for organizations, regulatory compliance, and consumer protection
  • Relate HACCP to international food safety frameworks and alignment with OSHA and global standards

Hazard Analysis and Risk Assessment (4 Hours)

  • Identify biological, chemical, and physical hazards in food production and processing
  • Conduct structured risk assessments to evaluate severity and likelihood of hazards
  • Apply analytical tools to prioritize risks and determine their impact on consumer safety
  • Develop strategies for controlling hazards at different stages of food production

Establishing Critical Control Points (CCPs) (4 Hours)

  • Define and establish CCPs within food production systems to minimize risks
  • Differentiate between process control steps and CCPs in a HACCP framework
  • Apply decision-making processes, such as decision trees, to determine CCPs accurately
  • Recognize how effective CCP management reduces contamination and ensures product integrity

Setting Critical Limits and Monitoring Procedures (5 Hours)

  • Establish scientifically valid critical limits for each CCP to meet international standards
  • Design monitoring procedures for timely detection of deviations from safety requirements
  • Understand the importance of accurate measurement, calibration, and validation of monitoring tools
  • Develop efficient monitoring protocols that enhance consistency and prevent system failures

Corrective Actions and Preventive Measures (5 Hours)

  • Implement corrective actions when deviations from critical limits occur
  • Develop preventive strategies to address potential hazards before escalation
  • Assess the effectiveness of corrective actions in restoring compliance with food safety standards
  • Create action plans to enhance long-term reliability of HACCP systems

Verification and Validation of HACCP Plans (5 Hours)

  • Conduct verification activities to confirm HACCP plans are functioning effectively
  • Apply validation techniques to ensure plans achieve intended food safety levels
  • Differentiate between verification and validation, recognizing their importance
  • Adapt and update HACCP plans in line with emerging risks and regulatory changes

Documentation and Record Keeping (3 Hours)

  • Develop accurate documentation systems to demonstrate HACCP compliance
  • Maintain comprehensive records to facilitate audits, inspections, and continuous improvement
  • Understand the role of documentation in ensuring traceability and accountability
  • Apply best practices in managing electronic and manual HACCP records to meet international standards

Frequently Asked Questions (FAQs)

Participants gain practical skills in hazard analysis, critical control point identification, documentation, verification, and OSHA compliance. These skills help improve workplace safety, reduce contamination risks, and ensure food products meet regulatory standards.

While tailored for food processing, the diploma is valuable across hospitality, catering, beverage production, dairy, meat processing, and packaged food industries. Any sector where food safety and workplace safety are critical will benefit.

The training equips learners with documentation skills, monitoring techniques, and OSHA compliance knowledge. This makes organizations better prepared for regulatory inspections and audits, reducing the risk of penalties.

Absolutely. The principles taught are scalable, meaning both small food enterprises and large manufacturing plants can implement them successfully. The diploma emphasizes flexibility while maintaining compliance standards.

By combining OSHA’s safety framework with HACCP’s food safety system, the diploma fosters a proactive safety culture. Learners gain tools to identify hazards, prevent risks, and encourage accountability, ultimately leading to safer workplaces and higher food safety standards.

Similar Posts