Level 4 Award in HACCP
The PIMS Level 4 Award in HACCP is an advanced food-safety programme for professionals responsible for developing, implementing and maintaining Hazard Analysis and Critical Control Point systems.The programme p...
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Program Overview
The PIMS Level 4 Award in HACCP is an advanced food-safety programme for professionals responsible for developing, implementing and maintaining Hazard Analysis and Critical Control Point systems.
The programme provides detailed knowledge of HACCP methodology, including hazard analysis, Critical Control Point determination, critical limits, monitoring, corrective action, verification, documentation and continual review of food-safety controls.
What You'll Learn
- Introduction to HACCP
- Role of HACCP in Food Safety Management
- Food-Safety Responsibilities and Compliance
- Prerequisite Programmes
- Good Hygiene and Manufacturing Practices
- The Seven Principles of HACCP
- HACCP Team Formation
- Product Description and Intended Use
- Process Flow Diagrams
- Hazard Identification and Analysis
- Biological, Chemical and Physical Hazards
- Food-Safety Risk Assessment
- Determination of Critical Control Points
- Establishment of Critical Limits
- Monitoring Systems
- Corrective Actions
- Verification Procedures
- HACCP Documentation and Records
- Review and Maintenance of HACCP Systems
- Internal Auditing and Continual Improvement
Empowering professionals with knowledge, practical understanding and stronger workplace skills.
PIMSWho Should Attend?
This PIMS HACCP programme is suitable for Food Safety Managers, Quality Assurance Managers, HACCP Team Leaders, coordinators, compliance personnel, production supervisors, senior food handlers and professionals responsible for HACCP implementation or maintenance.
Key Benefits
After completing the programme, participants should be better prepared to:
- Develop advanced HACCP knowledge
- Conduct detailed food-hazard analysis and risk assessment
- Determine appropriate Critical Control Points
- Establish critical limits and monitoring arrangements
- Develop corrective-action procedures
- Verify and review HACCP-system performance
- Create and maintain appropriate HACCP documentation
- Support food-safety audits and continual improvement
- Reduce food-safety risk and improve consumer protection
Assessment & Evaluation
- Assessment Method: Written examination and work-based assignment or case study.
- Written Examination Duration: 2 hours.
- Pass Mark: 50%.
- Section A: Multiple-choice or short-answer questions.
- Section B: Scenario-based questions requiring application of HACCP principles.
- Assignment: Development of a HACCP plan for a hypothetical or actual food process.
Start Your Professional Learning Journey.
Contact PIMS for information about Level 4 Award in HACCP, training schedules and enrollment.
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