Programmes of Study - Courses Offered

Add-On Course - Skill based programme HACCP Level III

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Add-On Course - Skill based programme HACCP Level III

The Department of Microbiology and the International Institute for Certification and Training organized an Add-on program on Hazard Analysis and Critical Control Point (HACCP) - Level 3, certified by the Highfield Awarding Body for Compliance (HABC UK).

Objectives

The program was aimed at providing participants with advanced knowledge and skills in HACCP, which is an important tool for ensuring food safety and preventing foodborne illnesses.

32 students attended the program. The classes were delivered through online mode for 10 hours and interactive offline sessions were given for 18 hours. An exam of 2 hours duration was conducted on the last day.

Program Overview:

The HACCP - Level 3 program was a comprehensive course that covered the following topics:

  • Understanding the principles of HACCP and implementation
  • Conducting hazard analysis
  • Determining critical control points
  • Establishing critical limits
  • Monitoring and control procedures
  • Verification and record-keeping
  • The course was delivered through a combination of lectures, practical exercises, case studies, and group discussions.

Program Outcomes:

The program was highly beneficial to the participants, as it provided them with advanced knowledge and skills in HACCP. They gained a deeper understanding of the principles and practices of HACCP and the way to develop HACCP – based food safety management procedures. They became aware of the food laws of various countries and rules and regulations related to food and the hygiene of foodstuffs.

A total of 30 students qualified for the HACCP - Level 3 exam, with a pass rate of 93.75%. Out of these, 16 students passed with distinction, which is a remarkable achievement. Certificates were provided to all qualified students as recognition of their accomplishments.