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Hazard Analysis Critical Control Point (HACCP) - PGCert

Course content

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.

LEARNING ENVIRONMENT AND ASSESSMENT
You should allow for approximately 18 hours study time per week on average throughout the course.

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 discussion boards, synchronous tutorials and workshops.

We provide a number of different ways of assessing your work. In the Foodborne Disease module you will be assessed by a report and a personal portfolio. The HACCP Development module is assessed through a case study. There are no exams.

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Recipient: University of Central Lancashire

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