OSHAA
OSHAA 30-Hour Professional Diploma in Hazard Analysis Critical Control Points (HACCP)
- Course number
- FOO-NGRMF9
- Credit hours
- 3
- Certification
- OSHAA certificate, independently verifiable
Syllabus
What this qualification covers
- UNIT-1Introduction to Food Safety and Hygiene
- UNIT-2Types of Foodborne Hazards
- UNIT-3Safe Food Handling Practices
- UNIT-4Cleaning and Sanitisation in Food Safety
- UNIT-5Personal Hygiene and Workplace Practices
- UNIT-6Food Safety Management Systems
- UNIT-7Health and Safety Protocols in Food Environments
- UNIT-8Food Safety Audits and Inspections
Where to take this course
OSHAA qualifications are delivered by Authorized Training Providers. Contact us to find an ATP near you — or apply to deliver this qualification yourself.
