OSHAA 30-Hours HACCP Essentials and Catering Food Safety

OSHAA 30-Hours HACCP Essentials and Catering Food Safety

The OSHAA 30-Hours HACCP Essentials and Catering Food Safety Diploma is a specialized training program designed to provide learners with the knowledge and practical skills required to implement Hazard Analysis and Critical Control Points (HACCP) systems effectively in catering and food service environments. HACCP is a globally recognized framework for ensuring food safety, preventing contamination, and protecting consumer health across the food supply chain.

This diploma covers essential topics including food hygiene practices, hazard identification, risk assessment, HACCP principles, catering food safety standards, and compliance with international regulations. Learners gain hands-on insights into designing food safety management systems, monitoring critical control points, and applying preventive measures to maintain high standards of hygiene in catering operations.

The program is ideal for catering managers, chefs, food safety officers, hospitality professionals, quality assurance specialists, and individuals working in restaurants, hotels, catering services, and food manufacturing. By completing the OSHAA 30-Hours HACCP Essentials and Catering Food Safety Diploma, participants enhance their professional credibility and gain a competitive edge in the food industry.

Recognized internationally, this qualification opens career opportunities in food safety management, catering compliance, hospitality auditing, and consultancy, making it a valuable investment for professionals committed to delivering safe, high-quality food services

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 basic principles and importance of HACCP in ensuring food safety.
  • Recognise the role of HACCP in preventing foodborne illnesses in food production and service.
  • Learn the structure and key elements of a HACCP system.
  • Understand how HACCP contributes to legal compliance and best practices in food safety.
  • Identify the three primary types of hazards in food handling: biological, chemical, and physical.
  • Understand how hazards can affect food safety and public health.
  • Learn methods for detecting potential hazards in various stages of food processing, preparation, and service.
  • Develop skills to assess risks associated with food handling in different environments, including catering and food production.
  • Understand what Critical Control Points (CCPs) are and why they are essential in food safety.
  • Learn how to identify and evaluate CCPs in food production and preparation processes.
  • Gain knowledge on how to set control measures to prevent hazards at CCPs.
  • Develop skills to monitor and assess CCPs effectively to ensure food safety.
  • Learn the steps to establish an effective food safety management system in the workplace.
  • Understand how to implement and monitor food safety protocols within a HACCP framework.
  • Gain the skills necessary to design and manage a food safety system tailored to your organisation’s needs.
  • Understand how to integrate food safety management systems with other operational processes in food service and production.
  • Understand the critical role of temperature control in food safety.
  • Learn the importance of controlling temperature during food storage, preparation, and service to prevent bacterial growth.
  • Gain knowledge of safe temperature ranges for different types of food.
  • Develop the skills to monitor and maintain temperature control throughout the food handling process.
  • Understand the importance of personal hygiene in preventing food contamination.
  • Learn best practices for food handlers, including handwashing, use of protective clothing, and hygiene practices.
  • Gain knowledge on the role of cleanliness in preventing foodborne illness and contamination.
  • Develop the skills to promote and enforce hygiene standards within the workplace.
  • Learn the significance of documentation in food safety management systems.
  • Understand the key records that need to be maintained, such as temperature logs and cleaning schedules.
  • Develop the skills to keep accurate, up-to-date records that demonstrate compliance with food safety regulations.
  • Understand the role of documentation in food safety audits and inspections.
  • Learn how to conduct a risk assessment to identify food safety hazards and control measures.
  • Understand how to analyse potential risks and implement effective corrective actions.
  • Gain knowledge of how to resolve food safety issues and prevent recurrence.
  • Develop the skills to assess, manage, and reduce risks in food handling and production environments.
Entry Requirements

Entry Requirements

  • Minimum age of 18 years at the time of enrollment.
  • Completion of secondary education (high school diploma or equivalent) is required.
    Preference will be given to candidates with a background in food science, nutrition, hospitality, catering, microbiology, or related fields.
  • At least 6 months of experience in catering, hospitality, food handling, food manufacturing, or quality assurance is recommended.
  • Applicants must demonstrate basic proficiency in English (reading, writing, and speaking).

What You Need to Know

The OSHAA 30-Hours HACCP Essentials and Catering Food Safety Diploma is ideal for catering managers, chefs, hospitality professionals, food safety officers, quality assurance specialists, and individuals working in restaurants, hotels, catering services, and food manufacturing. It is also suitable for those seeking to strengthen their expertise in HACCP systems and food safety compliance.

This diploma provides specialized training in HACCP principles and catering food safety, equipping you with practical skills to identify hazards, monitor critical control points, and implement preventive measures. It enhances your professional credibility and prepares you to meet international food safety standards in catering and hospitality.

  • Comprehensive 30-hour training on HACCP essentials
  • Compliance with OSHAA food safety guidelines
  • Improved knowledge of safe food handling, storage, and preparation
  • Recognition as a qualified food safety professional

Graduates can pursue roles such as Food Safety Officer, Catering Supervisor, Quality Assurance Specialist, HACCP Coordinator, or Hospitality Manager across catering, restaurants, hotels, and food production industries.

Learners can advance to higher-level food safety certifications, specialize in quality management systems, or progress into leadership roles in catering and hospitality operations.

Yes. The OSHAA 30-Hours HACCP Essentials and Catering Food Safety certification is widely recognized, making it valuable for professionals seeking opportunities in global catering and hospitality markets.

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