Professional Diplomas
Professional DiplomaDiploma stage: FoundationTutor-assessed
Food Safety and HACCP Management
150 learning hours150 learning hours (about 40 guided hours plus self-study, case work and assessment)9 modules
Professional course in food safety management: microbiological, chemical, physical and allergen hazards, temperature control, cleaning and pest control, and designing, validating and verifying a HACCP plan.
Modules
- 1Module 1: Food Safety and Public Health
- 2Module 2: Microbiological Hazards
- 3Module 3: Chemical, Physical and Allergenic Hazards
- 4Module 4: Personal Hygiene and Premises
- 5Module 5: Temperature Control and the Flow of Food
- 6Module 6: Cleaning, Disinfection, Pest Control and Waste
- 7Module 7: The HACCP System
- 8Module 8: Law, Inspections, Culture and Incident Management
- R1Assessment and Reading
Assessment components
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