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 professionals with the essential knowledge and practical skills required to implement and maintain effective food safety management systems. In today’s competitive food processing sector, compliance with Hazard Analysis and Critical Control Points (HACCP) standards is critical to ensuring product quality, consumer safety, and regulatory compliance.

This comprehensive training program covers the principles of HACCP, risk assessment, identification of critical control points, monitoring procedures, corrective actions, and documentation practices. Participants will learn how to design, implement, and evaluate HACCP systems tailored to their specific food processing operations. The course also emphasizes OSHAA guidelines, equipping learners with the ability to meet international food safety requirements and reduce the risk of contamination or foodborne illnesses.

Ideal for food safety managers, quality assurance officers, production supervisors, and industry professionals, this qualification enhances career prospects while strengthening organizational compliance. By completing the OSHAA 30-Hours HACCP Implementation course, learners demonstrate their commitment to excellence, safety, and global standards in the food processing industry—making them valuable assets in a highly regulated and quality-driven sector.

Overview

Certifying Body

OSHAA

Total Credits

30 HOURS

Evaluation

Assignments Based

Course Category

Food Safety

Learning Mood

Online

Qualification Structure

The study units below explain what learners will study and the learning outcomes they are expected to achieve.

  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
Entry Requirements

Entry Requirements

  • Candidates must be at least 18 years old, ensuring maturity and readiness for professional training.
  • A minimum of a high school diploma or equivalent qualification is required. Applicants with higher education in food science, catering, hospitality, or related fields will have an advantage.
  • Prior experience in the food processing, catering, or hospitality industry is preferred. However, motivated beginners with a strong interest in food safety and HACCP principles are also encouraged to apply.
  • Since the course is delivered in English, learners must demonstrate basic to intermediate proficiency.

What You Need to Know

This course is designed for food safety managers, quality assurance officers, production supervisors, catering professionals, and food handlers working in the food processing industry. It is also suitable for individuals seeking to build expertise in HACCP implementation and compliance with international food safety standards.

The OSHAA 30-Hours HACCP Food Safety System course equips learners with practical skills to design, implement, and monitor HACCP systems. By completing this training, you ensure compliance with global regulations, reduce contamination risks, and strengthen your professional credibility in the food industry.

  • Comprehensive knowledge of HACCP principles and OSHAA guidelines
  • Ability to identify hazards and establish critical control points
  • Enhanced workplace safety and food quality assurance
  • Recognition as a certified food safety professional
  • Improved career prospects in the food processing sector

Graduates can pursue roles such as Food Safety Officer, HACCP Coordinator, Quality Assurance Manager, Production Supervisor, or Hygiene Auditor. The qualification is highly valued across food processing plants, catering companies, and hospitality organizations.

Learners may advance to specialized certifications in HACCP auditing, advanced OSHAA programs, ISO 22000 Food Safety Management Systems, or leadership roles in quality assurance.

Yes. The OSHAA 30-Hours HACCP Food Safety System qualification is widely recognized across the global food processing and hospitality industry, making it an excellent choice for professionals seeking international career opportunities.

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