The QualCert Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry is designed to provide participants with a fundamental understanding of the Hazard Analysis and Critical Control Point (HACCP) system, a globally recognized food safety management approach. It covers the essential principles of HACCP, food safety hazards, and contamination prevention strategies. Participants will gain insights into developing a basic HACCP plan to ensure compliance with Codex Alimentarius Commission guidelines and food industry standards. This course is suitable for individuals new to HACCP or those seeking to enhance their food safety knowledge.
The QualCert Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry provides an introductory understanding of HACCP principles and food safety management. It covers the identification of food hazards, contamination prevention, and basic HACCP procedures to help participants develop a foundational knowledge of HACCP systems. The QualCert Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry is aligned with international food safety standards such as Codex Alimentarius and ISO 22000.
Participants will learn the importance of HACCP in food safety management, identify biological, chemical, and physical food hazards, and understand basic contamination control measures. The QualCert Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry also provides an overview of the seven principles of HACCP and introduces food safety regulations and international standards. This course is designed for entry-level food handlers, kitchen staff, and individuals new to HACCP who are responsible for ensuring food safety in processing environments.
Course Contents of QualCert Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry:
The QualCert Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry offers 6 Credits, requiring a Total Qualification Time (TQT) of 12 hours, including 9 Guided Learning Hours (GLH). This introductory course covers the fundamentals of HACCP principles and their application in food processing environments.
| Unit Ref# | Unit Title | Credit | GLH | TQT |
| QC16019-1 | Introduction to HACCP and Food Safety | 2 | 3 | 4 |
| QC16019-2 | Food Contamination and Prevention Strategies | 2 | 3 | 4 |
| QC16019-3 | Basic HACCP Plan Development | 2 | 3 | 4 |
Entry Requirements for the QualCert Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry:
To enroll in this course, applicants must meet the following requirements:
- Prior experience in the food industry is optional but beneficial.
- No prior qualifications are required.
- A basic understanding of food handling and hygiene is recommended.
- Suitable for individuals working in food processing, catering, or hospitality.
- Applicants must be at least 18 years old.
- Basic proficiency in the language of instruction is necessary.
Learning Outcomes of QualCert Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry:
1. Introduction to HACCP and Food Safety
Upon completing this unit, learners will be able to:
- Understand the importance of food safety and hygiene in the food processing industry.
- Explain the principles and benefits of the Hazard Analysis and Critical Control Points (HACCP) system.
- Identify key food safety hazards, including biological, chemical, and physical contaminants.
- Recognize the role of regulatory bodies and international food safety standards.
2. Food Contamination and Prevention Strategies
Upon completing this unit, learners will be able to:
- Identify different types of food contamination and their sources.
- Understand the impact of foodborne illnesses and their prevention.
- Apply effective food handling, storage, and hygiene practices to prevent contamination.
- Implement sanitation and cleaning procedures to maintain a safe food processing environment.
3. Basic HACCP Plan Development
Upon completing this unit, learners will be able to:
- Identify the key steps in developing a HACCP plan.
- Conduct a preliminary hazard analysis for food safety risks.
- Understand the concept of Critical Control Points (CCPs) and how to establish them.
- Develop basic monitoring and corrective action procedures for HACCP implementation.
The Level 1 Award in Implementation of HACCP Food Safety System in the Food Processing Industry is designed for:
- Food handlers, kitchen staff, and catering employees who need a basic understanding of HACCP.
- Entry-level workers in food processing, manufacturing, and hospitality industries.
- Individuals seeking to improve food safety practices in their workplace.
- Small business owners and entrepreneurs in the food industry who want to implement HACCP principles.
- Anyone interested in learning the fundamentals of HACCP and food safety management.