OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP)

OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP)

The OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP) is a globally recognized qualification designed to equip food industry professionals with advanced knowledge of food safety management systems. HACCP is the gold standard in identifying, evaluating, and controlling hazards that can compromise food safety, making this diploma essential for anyone working in catering, hospitality, food manufacturing, or quality assurance.

This comprehensive program covers the principles of hazard analysis, critical control points, risk assessment, monitoring procedures, corrective actions, and verification techniques. Learners gain practical skills to design and implement HACCP plans that ensure compliance with international food safety regulations. The course emphasizes real-world applications, enabling participants to apply HACCP protocols effectively in their workplace to prevent contamination and safeguard consumer health.

Ideal for chefs, catering managers, food safety officers, auditors, and hospitality professionals, the diploma enhances career credibility and opens doors to leadership roles in food safety management. By completing the OSHAA 30-Hour Professional Diploma in HACCP, learners demonstrate their commitment to excellence, compliance, and global standards.

This internationally respected qualification not only strengthens workplace safety but also provides a pathway to career progression and international opportunities in the food and hospitality industry.

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.

  • Demonstrate a thorough understanding of HACCP principles and their role in global food safety systems.
  • Explain the importance of preventive approaches to food safety compared to end-product testing.
  • Identify the benefits of HACCP implementation for organizations, regulatory compliance, and consumer protection.
  • Relate HACCP to international food safety frameworks and its alignment with OSHA and global standards.
  • Identify biological, chemical, and physical hazards in food production and processing.
  • Conduct structured risk assessments to evaluate the severity and likelihood of potential hazards.
  • Apply analytical tools to prioritize risks and determine their impact on consumer safety.
  • Develop strategies for controlling hazards at different stages of food production.
  • Define and establish CCPs within food production systems to minimize identified risks.
  • Differentiate between process control steps and CCPs in a HACCP framework.
  • Apply decision-making processes, such as decision trees, to determine CCPs accurately.
  • Recognize how effective CCP management reduces contamination and ensures product integrity.
  • Establish scientifically valid critical limits for each CCP to ensure compliance with international standards.
  • Design monitoring procedures that allow for timely detection of deviations from safety requirements.
  • Understand the importance of accurate measurement, calibration, and validation of monitoring tools.
  • Develop efficient monitoring protocols that enhance consistency and prevent system failures.
  • Implement corrective actions when deviations from critical limits occur.
  • Develop preventive strategies to address potential hazards before they escalate.
  • Assess the effectiveness of corrective actions in restoring compliance with food safety standards.
  • Create action plans that enhance long-term reliability of HACCP systems.
  • Conduct verification activities to confirm that HACCP plans are functioning effectively.
  • Apply validation techniques to ensure that HACCP plans achieve the intended level of food safety.
  • Differentiate between verification and validation, recognizing their importance in system reliability.
  • Demonstrate the ability to adapt and update HACCP plans in line with emerging risks and regulatory changes.
  • Develop accurate documentation systems to demonstrate compliance with HACCP requirements.
  • Maintain comprehensive records that facilitate audits, inspections, and continuous improvement.
  • Understand the role of documentation in ensuring traceability and accountability in food safety systems.
  • Apply best practices in managing electronic and manual HACCP records to meet international standards.
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, hospitality, catering, or related fields will have an added advantage.
  • Prior experience in the food processing, catering, hospitality, or quality assurance industry is preferred.
  • Since the course is delivered in English, learners must demonstrate basic to intermediate proficiency.

What You Need to Know

This diploma is ideal for food safety officers, catering managers, chefs, hospitality professionals, auditors, and quality assurance staff who want to strengthen their expertise in HACCP systems. It is also suitable for individuals entering the food industry who wish to build a strong foundation in hazard analysis and critical control point management.

The OSHAA 30-Hour Professional Diploma in HACCP equips learners with the skills to identify hazards, establish critical control points, and implement monitoring systems that ensure compliance with international food safety regulations. Completing this program demonstrates professional competence and builds customer trust.

  • Comprehensive knowledge of HACCP principles and OSHAA guidelines
  • Practical skills to design and implement HACCP plans
  • Recognition as a certified food safety professional
  • Improved workplace efficiency and compliance with global standards
  • Enhanced career credibility and industry reputation

Graduates can pursue roles such as HACCP Coordinator, Food Safety Officer, Quality Assurance Supervisor, Hygiene Auditor, or Compliance Manager. The diploma is highly valued across food manufacturing, catering, hospitality, and auditing sectors.

Learners may advance to ISO 22000 Food Safety Management certifications, advanced OSHAA programs, or leadership roles in food safety and quality assurance.

Yes. The OSHAA 30-Hour Professional Diploma in HACCP is widely recognized across the global food processing, catering, and hospitality industries, making it an excellent choice for professionals seeking international career opportunities.

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