Who is this programme for?
Food handlers, supervisors and team members who need to understand how hazard analysis supports safe food production.
What will you learn?
Understand the principles behind HACCP and how monitoring and records support food safety control.
- Identifying food safety hazards and assessing where they can arise in a process.
- Understanding critical control points, limits, monitoring and corrective action.
- The purpose of verification, records and supporting hygiene programmes.
What is the difference between monitoring and verification?
Monitoring checks a defined control as the process operates. Verification examines whether the overall approach is being followed and is effective. Both need appropriate records, but they answer different questions.
Understanding the distinction helps a learner see why a food safety system includes more than a set of limits. The hazard analysis, supporting hygiene programmes, response to deviations and review of evidence all need to fit the actual operation and product.
How is the published knowledge assessment structured?
The OSHAS programme page describes an open-book knowledge assessment with 2 hours allowed and a minimum pass score of 65%. These are the rules for this programme, not a universal pass mark for every OSHAS course. Practical duties also require competence appropriate to the work.
Is a HACCP plan just a standard checklist?
A useful plan reflects the product, process and hazards involved. Copying another operation’s plan can miss important differences. Understanding the principles helps you see why controls are selected, how deviations are recognised and what evidence shows the plan is working.