HACCP Awareness Level 1

Programme Summary

Explain how preventive food safety controls protect products during everyday work. Participants learn the purpose of HACCP, recognise the difference between routine hygiene and critical controls, and understand why accurate monitoring and prompt reporting matter. Simple process examples help new team members follow established instructions and recognise when a deviation must be escalated to an authorised supervisor.

Training Objectives

1 Explain the purpose of preventive food control; 2 Introduce hazards and practical contamination prevention; 3 Clarify monitoring duties and escalation responsibilities; 4 Promote accurate records and honest reporting; 5 Prepare employees to support established HACCP systems.

Learning Outcomes

1 Describe the purpose of a HACCP plan; 2 Recognise hazards in a simple food process; 3 Distinguish hygiene routines from assigned critical checks; 4 Record a monitoring observation accurately; 5 Escalate a deviation using the prescribed route.

Target Audience

Food Production Operatives; New HACCP Team Members; Packing Line Operatives; Kitchen Assistants; Warehouse Food Handlers.

Target Industries

Food Manufacturing; Food Packing; Central Kitchens; Food Warehousing; Contract Catering.

Course Contents

• Module 1 Why HACCP Matters: Consumer protection and preventive control; Food hazards and process stages; Personal responsibilities within established plans.
• Module 2 Hygiene Foundations and Prerequisites: Clean premises equipment and people; Cross contamination and allergen prevention; Reliable receiving storage and handling controls.
• Module 3 Understanding the HACCP Approach: Hazard analysis and selected control measures; Critical points and specified monitoring limits; Verification and review in simple terms.
• Module 4 Monitoring and Deviation Reporting: Follow approved checks and instructions; Record results accurately and promptly; Escalate deviations and protect affected food.
• Module 5 Workplace HACCP Awareness Practice: Read a simple control instruction; Complete an example monitoring record; Choose safe responses to deviations.

Assessment

• 20 single best answer questions, including applied scenarios; one mark per question.
• 30 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Supplied reference sheets permitted; messaging, internet searches and external AI assistance prohibited.
• Individual applied assessment (20 minutes): Read a simple process control instruction, complete a monitoring record and select the correct containment and escalation response to a stated deviation.
• Assessment criteria: Accurate interpretation of the control instruction; Complete and honest monitoring records; Correct escalation within role boundaries.
• Pass each component separately: 15/20 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Do not falsify monitoring results or release food after an unresolved critical deviation.
• Individual results and feedback are provided. One reassessment may follow coaching under the published enrolment terms.

Certification

• Successful learners receive a TQCSI Arabia digital Certificate of Successful Completion.
• The certificate records the learner name, exact programme title, teaching hours, completion date and unique verification reference.
• Verified identity, full attendance and separate written and applied passes are required; all mandatory critical criteria must be met.
• Proposed issue target: within 30 calendar days of approved results and settlement of applicable fees.
• Records assessed TQCSI course achievement; the level indicates programme progression and does not imply equivalence to an external qualification framework.
• Attendance confirmation may record completed hours for unsuccessful learners; it does not certify successful completion.

Programme Profile

Number of daysNumber of daysNumber of days

111

Total teaching hoursTotal teaching hoursTotal teaching hours

6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.6 hours; breaks, pre course work and formal final assessments excluded.

Delegates allowedDelegates allowedDelegates allowed

Maximum 20 delegates.Maximum 20 delegates.Maximum 20 delegates.

Training prerequisitesTraining prerequisitesTraining prerequisites

No prior HACCP training required. Basic food hygiene awareness is recommended.No prior HACCP training required. Basic food hygiene awareness is recommended.No prior HACCP training required. Basic food hygiene awareness is recommended.

Pre course assignment and assessmentPre course assignment and assessmentPre course assignment and assessment

No assignment required; complete a brief opening diagnostic on food hazards and monitoring responsibilities.No assignment required; complete a brief opening diagnostic on food hazards and monitoring responsibilities.No assignment required; complete a brief opening diagnostic on food hazards and monitoring responsibilities.

End of course assessmentEnd of course assessmentEnd of course assessment

20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).20 question written exam (30 minutes) and individual applied task (20 minutes).

Passing criteriaPassing criteriaPassing criteria

75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.75% written and 70% applied, passed separately; full attendance. All mandatory criteria must pass.