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Elementary HACCP

overview

This course is designed to provide learners who are food handlers with the knowledge and skills of HACCP for the safe running of food businesses.

Objective: The learner will be able to gain basic knowledge and understanding of the importance of food hygiene, associated food hazards, good hygiene practice and controls based upon an awareness of food safety management systems.

Who is this for?

  • For Tourism and hospitality professionals, Food business Operators, Food handlers & Entrepreneurs.
  • For learner who wants to have an understanding on maintaining good hygienic practices in the handling, processing and preparation of safe food.

key facts

Duration in Time

30 Hours

Starting

27 February 2027

Location

Montagne Blanche Campus

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Entry Requirements

  • Minimum entry with Grade 9 (NCE)/NC2;
  • Grade 6 (PSAC)/NC1 with 2 years of work experience.

Course Content

  • Introduction to Food Hygiene and Safety
  • Foodborne Illness
  • Causes of Contamination and Food Incidents
  • Food Law and Legal requirements
  • Understanding the HACCP principles
  • Pre-requisites of HACCP
  • Monitoring and Verification in HACCP
  • Assessment

Awarding Body

Career Opportunities

This certification serves as a foundation for careers in the food industry and can lead to further professional qualifications in food safety.

Career Path: Upon completion of the HACCP Elementary short course, students can enroll in the short course Intermediate HACCP.