HACCP Development and Implementation Level 3

Programme Summary

Build the capability to develop and maintain a practical HACCP plan for a defined food product and process. Participants progress from product description and verified flow diagrams to hazard analysis, control selection, critical limits, monitoring and corrective action. A staged case study helps teams distinguish validation from verification and document decisions that can be explained and reviewed.

Training Objectives

1 Develop systematic food hazard analysis capabilities; 2 Strengthen selection of appropriate process control measures; 3 Clarify critical limits monitoring and corrective responses; 4 Improve validation verification and review planning; 5 Support coherent HACCP documentation and team communication.

Learning Outcomes

1 Construct a product description and process flow; 2 Evaluate hazards using likelihood and severity evidence; 3 Justify selected critical control points and limits; 4 Draft monitoring and deviation response instructions; 5 Prepare a HACCP verification and review schedule.

Target Audience

HACCP team members; Food safety coordinators; Quality assurance officers; Production supervisors; Technical managers; Process technologists.

Target Industries

Food manufacturing; Beverage production; Seafood processing; Meat processing; Dairy processing; Industrial catering.

Course Contents

• Module 1 HACCP Purpose and Foundations: Preventive approach and management support; Good hygiene practices and prerequisites; HACCP principles and application sequence.
• Module 2 Team Scope and Responsibilities: Multidisciplinary knowledge and defined roles; Product process and site boundaries; Information required before hazard analysis.
• Module 3 Product and Intended Use: Composition packaging and storage conditions; Shelf life distribution and preparation; Intended consumers and vulnerable groups.
• Module 4 Process Mapping and Confirmation: Constructing practical process flow diagrams; Confirming operations and rework routes; Documenting process variations and interfaces.
• Module 5 Hazard Identification: Biological chemical physical and allergen hazards; Hazards associated with materials and steps; Identifying reasonably foreseeable contamination routes.
• Module 6 Hazard Significance: Severity likelihood and supporting evidence; Acceptable levels and consumer protection; Recording rationale and knowledge limitations.
• Module 7 Control Measure Selection: Matching measures to significant hazards; Combining controls across process steps; Reviewing feasibility and existing prerequisites.
• Module 8 Critical Control Point Decisions: Applying a reasoned decision approach; Distinguishing prerequisites from critical points; Documenting decisions and relevant justification.
• Module 9 Critical Limits and Validation: Measurable limits and scientific support; Validation of control measure capability; Managing unsupported or uncertain limits.
• Module 10 Monitoring and Corrective Action: Responsibilities frequency methods and records; Correction containment and product disposition; Investigating causes and preventing recurrence.
• Module 11 Verification and Documentation: Checking monitoring and corrective records; Verification activities and independent review; Maintaining usable HACCP plan documents.
• Module 12 Review and Practical Integration: Changes triggering HACCP reassessment; Building a verification review schedule; Presenting and challenging case decisions.

Assessment

• 60 single best answer questions, including applied scenarios; one mark per question.
• 90 minute invigilated digital examination with identity verification. Approved accessibility adjustments preserve the assessed competence.
• Clean supplied HACCP guidance and case data allowed; internet, AI and annotated notes prohibited.
• Individual applied assessment (45 minutes): Complete selected sections of a HACCP plan for a supplied process: hazard analysis, justified critical-control-point decision, critical limits, monitoring, deviation response and verification. Explain the evidence supporting decisions and identify information requiring further validation.
• Assessment criteria: Hazard analysis and control justification; Logical monitoring and product disposition provisions; Clear evidence and verification requirements.
• Pass each component separately: 45/60 written marks (75%) and at least 70% on the applied task.
• All mandatory criteria must pass: Address every supplied significant hazard with justified controls; Do not invent validated safety limits without supporting evidence.
• 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

333

Total teaching hoursTotal teaching hoursTotal teaching hours

18 hours; breaks, pre course work and formal final assessments excluded.18 hours; breaks, pre course work and formal final assessments excluded.18 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

Basic food-hygiene and process knowledge is required. Familiarity with prerequisite programmes is recommended; no specific awarding-body certificate is mandatory.Basic food-hygiene and process knowledge is required. Familiarity with prerequisite programmes is recommended; no specific awarding-body certificate is mandatory.Basic food-hygiene and process knowledge is required. Familiarity with prerequisite programmes is recommended; no specific awarding-body certificate is mandatory.

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

Spend 30 minutes reviewing a supplied product description and flow diagram, then identify likely hazards and unclear process steps.Spend 30 minutes reviewing a supplied product description and flow diagram, then identify likely hazards and unclear process steps.Spend 30 minutes reviewing a supplied product description and flow diagram, then identify likely hazards and unclear process steps.

End of course assessmentEnd of course assessmentEnd of course assessment

60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 minutes).60 question written exam (90 minutes) and individual applied task (45 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.