In today’s highly regulated and health-conscious food industry, retail food establishments must prioritize food safety at every level of their operations. The LICQual Certificate in HACCP for Retail Food Establishments is an internationally accredited program designed to provide retail food professionals with the knowledge and tools to implement and maintain effective food safety management systems based on Hazard Analysis and Critical Control Points (HACCP
This specialized course offers a practical and structured approach to managing food safety risks in environments such as supermarkets, delis, cafes, bakeries, and other retail food outlets. Whether you are a business owner, supervisor, or food handler, this certification is your pathway to ensuring safe, high-quality food for your customers while maintaining full regulatory compliance.
The LICQual Certificate in HACCP for Retail Food Establishments delivers essential training in the application of HACCP principles within the unique context of retail food operations. Participants will explore key areas such as hazard identification, risk analysis, critical control point management, temperature control, cross-contamination prevention, personal hygiene, and safe food handling practices specific to retail environments.
This course is aligned with global food safety standards, including Codex Alimentarius and national regulatory frameworks, ensuring that learners are fully prepared to meet both local and international compliance requirements. It emphasizes real-world application, using case studies and examples from retail settings to enhance understanding and retention of core concepts.
Perfect for food safety officers, retail managers, kitchen staff, and quality assurance personnel, the program empowers learners to establish and maintain a culture of food safety within their establishments. By completing this certification, professionals not only boost their own career prospects but also contribute to consumer confidence and the long-term success of their businesses.
Course Overview
Qualification Title
LICQual Certificate in HACCP for Retail Food Establishments
Total Units
6
Total Credits
18
GLH
72
Qualification #
LICQ2200081
Qualification Specification
To enroll in the LICQual Certificate in HACCP for Retail Food Establishments, applicants must meet the following criteria:
|
Qualification# |
Unit Title |
Credits |
GLH |
|---|---|---|---|
|
LICQ2200081-1 |
Introduction to HACCP and Food Safety Principles |
3 |
12 |
|
LICQ2200081-2 |
Identifying and Assessing Food Safety Hazards |
3 |
12 |
|
LICQ2200081-3 |
Implementing HACCP Plans in Retail Food Establishments |
3 |
12 |
|
LICQ2200081-4 |
Critical Control Points (CCPs) and Monitoring Procedures |
3 |
12 |
|
LICQ2200081-5 |
HACCP Compliance, Documentation, and Record Keeping |
3 |
12 |
|
LICQ2200081-6 |
Corrective Actions and Continuous Improvement in HACCP Systems |
3 |
12 |
By the end of this course, learners will be able to:
1. Introduction to HACCP and Food Safety Principles
- Understand the core principles and objectives of the HACCP system in food safety management.
- Recognize the historical development of HACCP and its significance in food safety.
- Demonstrate knowledge of how HACCP is applied specifically within retail food establishments.
- Identify the benefits of implementing a HACCP system to enhance food safety and consumer protection.
2. Identifying and Assessing Food Safety Hazards
- Be able to identify potential biological, chemical, and physical hazards in a retail food environment.
- Assess the severity and likelihood of food safety risks that could affect consumer health.
- Learn how to categorize and prioritize hazards based on their risk level to determine areas needing control.
- Develop skills to identify critical areas within the food supply chain that require close monitoring.
3. Implementing HACCP Plans in Retail Food Establishments
- Develop the ability to create and implement a tailored HACCP plan for a retail food establishment.
- Understand the structure and key components of an effective HACCP plan, including hazard analysis, critical control points (CCPs), and monitoring strategies.
- Gain the skills to allocate responsibilities and establish procedures for each stage of the HACCP process within the retail setting.
4. Critical Control Points (CCPs) and Monitoring Procedures
- Learn to identify and define critical control points (CCPs) within the retail food operation.
- Understand the role of monitoring procedures to ensure the effectiveness of CCPs in controlling food safety hazards.
- Develop the ability to create, implement, and review monitoring processes for each identified CCP.
- Demonstrate knowledge of how to assess deviations from control limits and their impact on food safety.
5. HACCP Compliance, Documentation, and Record Keeping
- Understand the importance of maintaining thorough and accurate documentation to ensure HACCP compliance.
- Be able to organize and maintain records that demonstrate adherence to food safety regulations and HACCP principles.
- Learn how to conduct internal audits and inspections to evaluate the effectiveness of the HACCP plan.
- Gain skills in preparing reports that document compliance and identify areas for improvement.
6. Corrective Actions and Continuous Improvement in HACCP Systems
- Develop the ability to identify non-compliance and implement corrective actions to address food safety issues.
- Learn how to assess the root cause of deviations and apply appropriate corrective and preventive measures.
- Understand the continuous improvement cycle in HACCP systems to ensure sustained food safety standards.
- Demonstrate how to review and adjust HACCP plans periodically to enhance food safety practices within the retail food establishment.
This diploma is ideal for:
Assessment and Verification
All units within this qualification are subject to internal assessment by the approved centre and external verification by LICQual. The qualification follows a criterion-referenced assessment approach, ensuring that learners meet all specified learning outcomes.
To achieve a ‘Pass’ in any unit, learners must provide valid, sufficient, and authentic evidence demonstrating their attainment of all learning outcomes and compliance with the prescribed assessment criteria. The Assessor is responsible for evaluating the evidence and determining whether the learner has successfully met the required standards.
Assessors must maintain a clear and comprehensive audit trail, documenting the basis for their assessment decisions to ensure transparency, consistency, and compliance with quality assurance requirements.
