Professional Diploma Course | Duration: 6 Months

 Course Introduction

Hazard Analysis and Critical Control Points (HACCP) is a systematic, science-based approach to identifying, evaluating, and controlling food safety hazards throughout the food production, processing, storage, transportation, and distribution chain.

HACCP Management is essential for preventing biological, chemical, physical, and allergen-related hazards that may compromise food safety. It helps food businesses establish effective preventive controls, monitor critical operations, verify control measures, and maintain documented evidence of food safety management.

In Bangladesh, HACCP implementation is particularly important for food processing industries, food and beverage manufacturers, restaurants, hotels, catering services, bakeries, dairy industries, fisheries, meat processing facilities, and food supply chain organizations. Relevant regulatory requirements include the Bangladesh Food Safety Act, 2013, applicable food safety regulations, and guidance issued by the Bangladesh Food Safety Authority (BFSA).

This six-month professional diploma programme is designed to provide participants with comprehensive knowledge and practical competencies in HACCP principles, prerequisite programmes (PRPs), Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), food safety hazard analysis, Critical Control Point (CCP) determination, critical limits, monitoring, corrective actions, verification, validation, and HACCP auditing.

The programme also introduces internationally recognized food safety references, including Codex Alimentarius HACCP principles, ISO 22000 Food Safety Management Systems, and relevant food safety guidelines.

Through structured learning, practical exercises, food industry case studies, HACCP plan development, assignments, and viva voce assessments, participants will develop the competencies required to establish, implement, monitor, and improve HACCP-based food safety control systems.

Course Objectives

The main objectives of this programme are to:

• Understand the principles, concepts, and importance of HACCP.
• Develop knowledge of food safety hazards and their sources.
• Understand biological, chemical, physical, and allergen hazards.
• Apply GMP, GHP, and prerequisite programmes as the foundation of HACCP.
• Understand the seven principles of HACCP.
• Conduct food safety hazard analysis and risk assessment.
• Identify Critical Control Points (CCPs) and establish critical limits.
• Develop CCP monitoring and corrective action procedures.
• Understand HACCP verification, validation, and documentation requirements.
• Develop competencies in HACCP implementation, inspection, and auditing.

Course Outcomes

After successful completion of the programme, participants will be able to:

• Explain the fundamentals and seven principles of HACCP.
• Identify potential food safety hazards throughout the food chain.
• Evaluate biological, chemical, physical, and allergen-related risks.
• Understand and assess prerequisite programmes (PRPs).
• Conduct basic food safety hazard analysis.
• Determine Critical Control Points using a decision-making approach.
• Establish critical limits and monitoring procedures.
• Develop corrective action and verification procedures.
• Prepare and maintain HACCP plans and supporting documentation.
• Conduct basic HACCP inspections and compliance assessments.
• Support the implementation and continual improvement of HACCP systems.

Course Modules

Module 1: Fundamentals of Food Safety and HACCP Management

Module Contents:

1. Introduction to Food Safety, Food Hygiene and HACCP Management
2. Foodborne Diseases, Food Poisoning and Food Contamination
3. Biological, Chemical, Physical and Allergen Hazards
4. Food Microbiology: Pathogenic Bacteria, Viruses, Yeasts and Moulds
5. Codex Alimentarius, HACCP Guidelines and International Food Safety Standards

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 2: Prerequisite Programmes (PRPs), GMP and GHP

Module Contents:

1. Prerequisite Programmes (PRPs): Concepts, Requirements and Implementation
2. Good Manufacturing Practices (GMP) in Food Processing Facilities
3. Good Hygiene Practices (GHP) and Personal Hygiene Management
4. Cleaning, Sanitation, Disinfection and Pest Control Management
5. Facility Design, Equipment Hygiene, Water Quality and Waste Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 3: Food Safety Hazard Identification and Risk Assessment

Module Contents:

1. Identification of Biological, Chemical, Physical and Allergen Hazards
2. Food Safety Hazard Analysis and Risk Assessment Methodology
3. Hazard Evaluation: Severity, Likelihood and Risk Ranking
4. Identification of Contamination Sources and Cross-Contamination Risks
5. Selection of Preventive and Control Measures for Identified Hazards

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 4: HACCP Preliminary Steps and HACCP Plan Development

Module Contents:

1. Formation of HACCP Team and Assignment of Responsibilities
2. Product Description, Intended Use and Consumer Identification
3. Preparation of Process Flow Diagrams
4. On-Site Verification of Process Flow Diagrams
5. Development and Documentation of the HACCP Plan

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 5: HACCP Principles, CCP Determination and Critical Limits

Module Contents:

1. Overview and Application of the Seven Principles of HACCP
2. Determination of Critical Control Points (CCPs)
3. Application of HACCP Decision Tree and CCP Identification Techniques
4. Establishment of Critical Limits for Each CCP
5. Identification of Operational Control Measures and CCP Responsibilities

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 6: CCP Monitoring, Corrective Actions and Verification

Module Contents:

1. Establishment of CCP Monitoring Procedures and Responsibilities
2. Monitoring Methods: Temperature, Time, pH and Other Critical Parameters
3. Corrective Action Procedures for Critical Limit Deviations
4. Product Segregation, Evaluation, Reprocessing and Disposition
5. HACCP Verification, Validation and System Effectiveness Evaluation

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 7: HACCP Documentation, Traceability and Food Safety Control

Module Contents:

1. HACCP Documentation, Record Keeping and Document Control
2. Food Traceability: Raw Materials, Processing and Finished Products
3. Product Recall, Withdrawal and Emergency Food Safety Management
4. Food Allergen Management, Cross-Contact Prevention and Labelling Controls
5. Supplier Approval, Raw Material Inspection and Storage Management

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Module 8: HACCP Auditing, Regulatory Compliance and Continual Improvement

Module Contents:

1. HACCP Internal Auditing: Planning, Preparation and Audit Methodology
2. HACCP Inspection Checklists and Food Safety Compliance Assessment
3. Identification of Non-Conformities, Root Cause Analysis and CAPA
4. Bangladesh Food Safety Act, 2013, BFSA Requirements and Regulatory Compliance
5. Integration of HACCP with ISO 22000 and Continual Improvement

Assessment Requirements:

• Assignment Submission
• Viva Voce Test

Course Methodology

The programme will be delivered through a combination of:

• Professional instructor-led training sessions.
• PowerPoint-based theoretical and technical discussions.
• Food safety and HACCP-related industrial case studies.
• Food hazard identification and risk assessment exercises.
• GMP and GHP compliance assessment exercises.
• HACCP process flow diagram development.
• Practical CCP identification and critical limit exercises.
• HACCP plan preparation and documentation.
• CCP monitoring and corrective action exercises.
• Food allergen management and contamination prevention exercises.
• HACCP inspection checklist development.
• Internal auditing and compliance gap assessment.
• Module-based assignments and final viva voce assessment.

Who Should Attend?

This professional diploma programme is suitable for:

• Food Safety Managers and Officers.
• HACCP Coordinators and Team Members.
• Quality Assurance (QA) Professionals.
• Quality Control (QC) Professionals.
• Food Technologists and Food Scientists.
• Food Processing and Production Managers.
• Food Manufacturing Industry Professionals.
• Restaurant, Hotel and Catering Professionals.
• Bakery, Dairy, Meat and Fish Processing Professionals.
• Food Hygiene and Sanitation Supervisors.
• Warehouse and Food Supply Chain Professionals.
• Internal Auditors and Food Safety Auditors.
• ISO 22000 and Food Safety Management Professionals.
• Food Safety Consultants and Compliance Professionals.
• Graduates seeking a career in Food Safety and HACCP Management.

Course Conclusion

HACCP is a fundamental preventive food safety management approach that helps organizations identify and control food safety hazards before they affect consumers. Effective HACCP implementation strengthens food safety controls, reduces contamination risks, improves operational discipline, and supports regulatory and customer requirements.

This six-month professional diploma programme provides participants with a structured understanding of HACCP principles, prerequisite programmes, hazard analysis, CCP determination, monitoring, corrective actions, verification, validation, documentation, and HACCP auditing.

By completing this programme, participants will be better prepared to contribute to HACCP implementation, develop food safety control plans, conduct compliance assessments, and support the continual improvement of food safety management systems in food-related organizations.

Course Information

• Course Title: Diploma in HACCP Management
• Course Type: Professional Diploma Course
• Duration: 6 Months
• Programme Structure: 8 Modules
• Module Contents: 5 topics in each module
• Assessment: Module Assignments and Viva Voce Tests
• Training Provider: Compliance Training (BD) Limited (CTBL)
• Certificate: Professional Diploma Certificate upon successful completion of the programme and applicable assessment requirements.

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