Introduction
The OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP) is a career-focused qualification designed to develop practical knowledge of food safety, hazard control, and HACCP-based food safety management. The programme provides a structured understanding of how biological, chemical, and physical hazards can be identified, assessed, controlled, monitored, and documented across food production and handling processes.
This 30-hour HACCP diploma is suitable for professionals working in food manufacturing, catering, hospitality, restaurants, food processing, retail, quality assurance, and food safety management. It covers essential HACCP principles, including hazard analysis, identification of critical control points (CCPs), establishment of critical limits, monitoring procedures, corrective actions, verification, and record keeping.
The OSHAA Professional Diploma in HACCP supports international food safety practices and helps build the competence required to contribute effectively to HACCP implementation and continuous improvement. It can also strengthen professional knowledge for roles involving food safety compliance, quality control, hygiene management, and risk-based food safety systems.
By completing this HACCP qualification, the learner develops practical skills for maintaining food safety standards, reducing contamination risks, supporting regulatory compliance, and promoting a strong food safety culture within food-related organisations.
The OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP) is designed for individuals seeking practical knowledge of HACCP, food safety, hazard identification, and preventive control systems.
Minimum Age
- Minimum age of 18 years is recommended.
Educational Background
- Secondary education or equivalent is recommended.
Experience
- HACCP or food safety experience is beneficial.
Language
- Basic English proficiency is recommended.
The study units provide a structured foundation in HACCP principles, food safety hazards, critical control points, monitoring, corrective actions, verification, and HACCP documentation.
Mandatory Units
- Introduction to HACCP and Food Safety (4 hours)
- Hazard Analysis and Risk Assessment (4 hours)
- Establishing Critical Control Points (CCPs) (4 hours)
- Setting Critical Limits and Monitoring Procedures (5 hours)
- Corrective Actions and Preventive Measures (5 hours)
- Verification and Validation of HACCP Plans (5 hours)
- Documentation and Record Keeping (3 hours)
Skills You Will Gain
On successful completion of the OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP), Learners should be able to:
- Identify and assess food safety hazards effectively.
- Apply HACCP principles across food safety operations.
- Determine critical control points within food processes.
- Establish appropriate critical limits for food safety.
- Monitor HACCP controls and maintain accurate records.
- Implement corrective actions for food safety deviations.
- Verify and evaluate HACCP system effectiveness.
- Support food safety audits and compliance activities.
- Improve hygiene practices and contamination prevention.
- Promote a proactive food safety culture in organisations.
The course is suitable for professionals seeking practical HACCP, food safety, and hazard control knowledge.
Who Is This Course For
This course is particularly suitable for:
- Food safety professionals managing workplace food safety procedures.
- Food handlers seeking recognised HACCP knowledge and skills.
- Catering staff responsible for safe food preparation practices.
- Restaurant supervisors overseeing hygiene and food safety standards.
- Hospitality professionals working with food safety responsibilities.
- Quality control staff supporting food safety management systems.
- Food production staff involved in processing and handling activities.
- Food manufacturing professionals managing operational safety controls.
- Hygiene supervisors responsible for workplace cleanliness standards.
- Food business owners seeking stronger HACCP management knowledge.
Future Progression
The OSHAA 30-Hour Professional Diploma in HACCP can support career development and progression into food safety and quality-focused roles.
- Progress towards advanced HACCP and food safety qualifications.
- Develop expertise in food safety management systems.
- Advance into HACCP Coordinator or Food Safety Officer roles.
- Progress into Quality Control and Quality Assurance positions.
- Build experience toward food safety auditing responsibilities.
- Develop professional opportunities in food manufacturing.
- Explore careers across catering, hospitality, and food processing.
- Progress towards supervisory and food safety management roles.
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