HACCP Management is a unique course which provides relevant and up-to-date experience in foodborne disease and HACCP development, development in essential transferable skills such as communication skills and the opportunity for career development and enhancement. Within the last few years there has been widespread agreement that to improve the safety of our food and promote consumer confidence in safe food production, a system known as Hazard Analysis Critical Control Point (HACCP) is applied throughout the food industry. As a result new European legislation will require all food businesses to implement a full HACCP system. This postgraduate course is ideal for students who are working in, or want to work in the food industry, local government and the private sector. The course is available online with no campus attendance required and part-time to complete within one to three years of study.
Foodborne Disease - This double module aims to explore the problem of foodborne disease in a global context. It analyses its cause and identifies appropriate control strategies. The module also helps you to develop the skills necessary for effective study eg information searching and retrieval, problem solving and communication skills.
Hazard Analysis Critical Control Point Development - This module aims to enable you to develop competence in HACCP methodology. It uses a number of case studies and can be applied to a number of sectors of the food industry.
Hazard Analysis Critical Control Point Audit and Management - This double module will provide you with the theoretical foundations and practical techniques together with essential skills to develop effective HACCP systems. It uses a number of case studies and practical examples across a range of food sectors.
Research Methods for Food Safety - This module enables you to develop your knowledge or research aims and processes so that you can critically assess current research in food safety. You will experience a number of ways of researching and the practical application to food safety issues.
Detailed learning materials are all available online. The Induction Sessions ensure that you can navigate around the web-based material and that you can communicate effectively with staff and other students. Each topic of study involves a number of learning activities such as asynchronous discussions and workshops.
We provide a number of different ways of assessing your work a report on an outbreak of foodborne disease, a personal portfolio, critical analysis of papers and case studies There are no examinations.
Visit the Hazard Analysis Critical Control Point (HACCP) Management - PGDip page on the University of Central Lancashire website for more details!