This opening module introduces the fundamental principles of HACCP and its role in food safety. Candidates will explore its purpose, history, and how it supports preventing food safety hazards.

In Module 2, learners identify the key preparatory steps in developing a HACCP plan. Topics include assembling a team, describing the product, and creating process flow diagrams.

This module outlines the seven core principles that underpin HACCP. Candidates gain an overview of each principle and its importance in ensuring food safety.

Module 4 examines the process of identifying biological, chemical, and physical hazards. Learners discover effective tools and techniques for conducting a thorough hazard analysis.

Here, candidates explore how to identify CCPs where food safety hazards must be controlled. The module covers the decision-making process and practical examples.

Module 6 explains the setting of critical limits for each CCP. Candidates learn how these limits prevent food safety hazards and ensure safe products.

This module discusses designing and implementing monitoring procedures for CCPs. Learners explore monitoring tools, record-keeping, and the importance of continuous control.

Module 8 covers the steps to take when monitoring reveals a CCP is out of control. Candidates learn how to identify deviations, correct them, and document the process.

Here, candidates discover the verification procedures used to confirm the HACCP plan is working. The module discusses validation methods, audits, and reviewing the system regularly.

Module 10 outlines the vital role of records and documentation in food safety. Learners explore the types of records kept and how they demonstrate compliance.

This concluding module explores putting the HACCP plan into practice and maintaining its effectiveness. Candidates look at training requirements, periodic reviews, and continuous improvements.