Hazard Analysis and Critical Control Points (HACCP) - LEVEL 4

HACCP Level 4 focuses on advanced food safety management through the systematic identification, assessment, and control of food safety hazards throughout the food production and handling process. The course covers key areas such as hazard identification, risk assessment, critical control points, critical limits, monitoring procedures, corrective actions, verification, documentation, and HACCP system implementation. It equips students with the knowledge and skills to develop, implement, monitor, and maintain effective HACCP-based food safety management systems in food-related operations. This programme is suitable for: a. Food handlers and food production staff b. Hotel and restaurant personnel c. Chefs and kitchen supervisors d. Catering and hospitality professionals e. Food safety and quality assurance personnel f. Food production and processing staff g. Supervisors and managers responsible for food safety h. Individuals seeking professional skills in HACCP and food safety management Entry requirements Applicants should have a basic understanding of food handling, hygiene, hospitality, catering, food production, or a related field. Relevant work experience in a food-related environment is an added advantage. Learners should be able to read, understand, and apply basic written instructions and food safety procedures.

Institution-backed online and blended TVET learning.

LMS-based lessons, assessments, progress tracking, and certification.

Learner support for onboarding, follow-up, and career-focused skills growth.

Flexible access for short courses, academic units, and market-responsive programmes.