OSHAA 30-Hours Implementation of HACCP Food Safety System in the Food Processing Industry

OSHAA 30-Hours Implementation of HACCP Food Safety System in the Food Processing Industry

The OSHAA 30-Hours Implementation of HACCP Food Safety System in the Food Processing Industry course is designed to provide learners with a structured understanding of how HACCP principles are applied within food processing operations. It introduces the systematic approach used to identify hazards, evaluate risks, and establish preventive controls during food production. The course emphasizes the importance of organized safety procedures, monitoring methods, and consistent hygiene practices that help maintain safe production environments and protect product quality.

This training focuses on the practical steps involved in implementing HACCP systems in food processing facilities. Participants learn how to conduct hazard analysis, determine critical control points, set monitoring procedures, and apply corrective actions when safety limits are exceeded. By connecting technical concepts with workplace examples, learners gain the confidence to understand food safety workflows, recognize potential risks, and support structured safety management practices within processing plants and manufacturing environments.

The structured 30-hour format ensures accessible learning while covering essential HACCP implementation principles relevant to the food processing industry. The program supports individuals who want to strengthen their understanding of preventive food safety systems and contribute to consistent quality control processes. By the end of the training, learners understand how HACCP-based systems help reduce hazards, improve operational organization, and support safe production standards. This knowledge can be applied in food manufacturing plants, processing units, packaging facilities, and other industrial food production settings where maintaining controlled and hygienic processes is essential.

Course Overview

Awarding Body

OSHAA

Duration

30-Hours 

Study Mood

Online

Assessment

Assignments Based

Course Study Units

  1. Introduction to HACCP and Its Principles (3 Hours)
  2. Identifying Food Safety Hazards (4 Hours)
  3. Conducting Hazard Analysis (4 Hours)
  4. Establishing Critical Control Points (CCPs) (4 Hours)
  5. Setting Critical Limits and Establishing Monitoring Procedures (4 Hours)
  6. Corrective Actions and Documentation (4 Hours)
  7. Verification and Validation of HACCP System (4 Hours)
  8. Employee Training and Involvement (3 Hours)

Entry Requirements

  • Minimum age: Minimum age of 18 years.
  • Educational background: Basic secondary education or equivalent recommended
  • Language proficiency: Proficiency in English language for reading, writing, and communication.
  • Work experience: Prior food processing or quality-related experience is helpful but not required

Who Can Enroll

This course is ideal for individuals who want to understand HACCP implementation in food processing environments, including:

  • Food processing plant workers
  • Quality control and production staff
  • Food safety assistants or supervisors
  • Packaging and manufacturing personnel
  • Small food production business owners
  • Beginners planning to enter food manufacturing roles

Course Learning Outcomes

Introduction to HACCP and Its Principles (3 Hours)

  • Understand the fundamentals of the HACCP system and its importance in food safety
  • Explain the principles of HACCP and their role in preventing food safety hazards
  • Recognise the benefits of implementing HACCP in food processing operations
  • Identify key components of a HACCP plan and its overall structure

Identifying Food Safety Hazards (4 Hours)

  • Understand the types of hazards (biological, chemical, and physical) that can affect food safety
  • Learn how to identify potential hazards in the food production process
  • Evaluate the potential risks associated with each identified hazard
  • Apply hazard identification techniques to various stages of food production

Conducting Hazard Analysis (4 Hours)

  • Learn the steps involved in conducting a comprehensive hazard analysis
  • Assess the likelihood and severity of hazards in the food production process
  • Understand how to document and report the results of hazard analysis
  • Develop strategies to mitigate identified hazards through preventive measures

Establishing Critical Control Points (CCPs) (4 Hours)

  • Understand the concept of Critical Control Points (CCPs) in the food production process
  • Learn how to identify CCPs based on hazard analysis findings
  • Apply the principles of CCP identification to food safety procedures
  • Establish control measures to prevent or eliminate hazards at CCPs

Setting Critical Limits and Establishing Monitoring Procedures (4 Hours)

  • Understand the importance of setting critical limits for each CCP
  • Learn how to establish monitoring procedures to ensure compliance with critical limits
  • Apply appropriate tools and techniques for monitoring food safety parameters
  • Evaluate the effectiveness of monitoring practices in preventing food safety issues

Corrective Actions and Documentation (4 Hours)

  • Learn how to develop corrective actions when critical limits are not met
  • Understand the importance of documentation and record-keeping in HACCP systems
  • Develop strategies to ensure accurate and consistent documentation for auditing and compliance
  • Apply corrective actions and preventive measures to address non-conformities

Verification and Validation of HACCP System (4 Hours)

  • Understand the role of verification and validation in ensuring the effectiveness of HACCP
  • Learn how to conduct HACCP system audits and assessments
  • Develop a process for verifying the implementation and effectiveness of control measures
  • Apply validation techniques to confirm that the HACCP system is operating as intended

Employee Training and Involvement (3 Hours)

  • Understand the importance of employee training in maintaining food safety standards
  • Learn how to effectively train staff on HACCP principles and procedures
  • Develop strategies for engaging employees in the implementation and maintenance of the HACCP system
  • Foster a food safety culture within the organisation to ensure ongoing compliance and involvement

Frequently Asked Questions (FAQs)

Yes, the training explains how biological, chemical, and physical hazards can occur during processing and how they can be controlled through preventive systems.

Yes, learners study how to determine critical stages where safety must be monitored closely, such as cooking, cooling, mixing, or packaging processes.

Yes, HACCP concepts are explained step by step in practical terms so that both beginners and experienced workers can understand their application.

It helps staff understand how organized safety procedures reduce contamination risks, improve workflow control, and support consistent product safety and quality.

Yes, HACCP principles apply to both small and large production environments, and the course explains how structured controls can be adapted to different scales.

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