This course in the Laboratory of Food Microbiology's distance learning programme is meant to provide good awareness of the concepts and terminology underlying specific aspects of food safety management.
It is an introduction to the Hazard Analysis Critical Control Points (HACCP) system. It covers: the basic principles of HACCP, how to perform a HACCP study, guidelines for required activities, and predefined decision trees. The history, legislation and benefits of HACCP are all addressed in this course.
Participants with a background in food processing or food technology will find such knowledge valuable as a foundation to using HACCP in their work.
Who is this e-learning course for?
The table below shows to whom the course should be of interest to and what the level of relevance for each group might be. The targeted groups are staff in the food industry, food inspection, or other organizations involved in food production and food safety. This however, is only an indication and should not deter anyone interested in HACCP from participating.
- After completing this course the participant will be able to:
- Execute all main seven principles of the Codex Alimentarius approach to HACCP;
- Determine the appropriate level of detail that is needed in a HACCP plan;
- Understand how using HACCP helps to achieve Quality Assurance;
- Appreciate other benefits of the HACCP system.
There are no official entry requirements. However, we expect that participants have a BSc degree in Food Science, Food Processing or Food Technology, or equivalent professional experience.
Level and duration
The general level of this course is rated at two (2- intermediate) and in terms of mathematical skills required, it is rated at one (1), on a scale of 1 (basic) to 3 (advanced). The estimated time required to complete this course is thirty hours or less if the participant has prior knowledge of HACCP. This is including the case study, which requires about four hours to complete.
The course consists of background materials, flash movies and an extensive case study. Each chapter is followed by multiple-choice assignments. The case study covers examples involving food products and processes that serve as models for understanding and implementing HACCP. The case study has been designed for participants to put the knowledge gained into practice in a role-play. The participant will take the role of a Quality Assurance Manager at a chocolate factory. The assignment results are graded; the participant can review his/her grades and compare with averages. It is advisable to obtain a 100% score for all assignments before attempting to make the case study. For easy reading and archiving purposes, the theory is available in pdf format as well. There is additional reading suggested and referred to via external links.