Edit Content

Whitestone International College of Innovation delivers quality-assured, standards-aligned programmes that integrate academic rigour, industry relevance, and digital fluency to develop principled leaders who deliver measurable impact.

Courses

Professional Certificate in HACCP Fundamentals & Prerequisite Programmes (GHP/GMP)

The Professional Certificate in HACCP Fundamentals & Prerequisite Programmes (GHP/GMP)
provides a practical, structured introduction to Hazard Analysis and Critical Control Point (HACCP)
and the essential prerequisite programmes.

Course Overview

GHP – Good Hygiene Practice
GMP – Good Manufacturing Practice

The course explains why HACCP is built on strong foundations, and how day-to-day controls in
hygiene, cleaning, pest control, maintenance, personnel practices, and supplier management create
a robust environment for safe food production.

It is designed for supervisors, line leaders and key operatives who must understand, follow and
support HACCP-based systems, even if they are not yet designing full plans themselves.

Why This Course is Important?

HACCP is the backbone of modern food safety: Regulators, auditors and customers expect HACCP-based systems across catering, manufacturing and retail.
Weak prerequisites = weak HACCP: Without effective GHP/GMP, even the best-written HACCP plan will fail in practice.
Bridges theory and real operations: Staff learn how hazard analysis, CCPs, monitoring and verification link to the actual checks, records and routines they perform every day.
Supports legal and customer requirements: Many jurisdictions and major buyers require evidence of HACCP-based controls and trained personnel.

Learning Outcomes

By the end of this programme, participants will be able to:

Explain, in simple terms, the purpose and principles of HACCP in food safety management.
Identify typical biological, chemical and physical hazards and describe basic control options.
Describe the role of prerequisite programmes (GHP/GMP) and why they must be in place before and alongside HACCP.
Outline the 7 principles of HACCP and the typical steps in developing a HACCP plan (awareness level).
Recognise examples of Critical Control Points (CCPs), critical limits, monitoring and corrective actions in their own workplace.
Contribute to maintaining effective GHP/GMP programmes (e.g., cleaning, personal hygiene, pest control, maintenance, supplier checks).
Follow site procedures for record-keeping, verification and review as directed by management/QA.
Demonstrate a proactive attitude towards continuous improvement in food safety.

Target Audience

Food and beverage manufacturing and processing plants
Central kitchens, cloud/ghost kitchens and catering units
Hotels, restaurants, quick-service and contract catering
Bakeries, confectionery, dairy, meat, poultry, ready-to-eat and chilled foods
Retail food operations with in-store preparation or repacking

Entry Requirements

Basic understanding of food handling and hygiene is recommended (or completion of a foundational food safety course).
Currently working in, or preparing to join, a food manufacturing, catering or retail operation.
Ability to read and understand basic instructions and simple records.
Proficiency in English (or local delivery language) sufficient to follow training and participate in discussions.

Programme Structure & Modules

Module 1 – Introduction to Food Safety Management & HACCP

Why food safety management systems are needed.
Outbreaks, recalls and brand damage: what can go wrong.
Overview of HACCP within global food safety expectations (awareness level).
Roles and responsibilities: management, QA, supervisors and operators.

Module 2 – Food Safety Hazards & Risk Concepts

Types of hazards: biological, chemical, physical (and allergenic awareness).
Where hazards can enter or grow in the process (farm-to-fork concept at awareness level).
Risk concepts: likelihood and severity (simple, practical explanation).

Module 3 – Prerequisite Programmes: GHP & GMP

What are prerequisite programmes and why they are essential before HACCP.
Key GHP/GMP elements, such as:

Personal hygiene and staff facilities
Premises and equipment design basics (hygienic design awareness)
Cleaning and disinfection programmes
Pest management
Waste management
Supplier approval and raw-material control
Storage, handling and transport practices
How strong prerequisites reduce the number of CCPs and improve control.

Module 4 – The 7 Principles of HACCP (Awareness Level)

Conducting a hazard analysis
Determining Critical Control Points (CCPs)
Establishing critical limits
Establishing monitoring procedures
Establishing corrective actions
Establishing verification procedures
Establishing documentation and records
The difference between control measures, CCPs and operational prerequisite programmes (OPRPs) (awareness level).

Module 5 – HACCP in Practice: CCPs, Monitoring & Corrective Action

Typical CCPs in catering and manufacturing (e.g., cooking, chilling, metal detection).
Monitoring: who does it, what is checked, how often and what is recorded.
Critical limits: examples related to temperature, time, physical checks.
Corrective actions when limits are not met: product, process and documentation.
Practical examples from hot kitchens, chilled production, bakery and ready-to-eat foods.

Module 6 – Documentation, Verification & Continuous Improvement

Importance of accurate records: monitoring logs, cleaning records, maintenance reports, pest logs.
Verification activities (awareness level): internal checks, calibration, audits, reviews.
The role of staff and supervisors in identifying issues, reporting and suggesting improvements.
Integrating HACCP and prerequisites into daily routines, briefings and toolbox talks.

Awarding Body

Whitestone International College of Innovation

United Kingdom

Qualification Type

Professional Certificate - Short Course

(Industry-aligned, regulated qualification issued by Whitestone International College of Innovation, UK)

Assessment & Certification

Assessment:

Short knowledge test (e.g., multiple-choice / structured questions) covering HACCP principles and prerequisites.
Simple application task (individual or group) such as:
Identifying hazards and controls at key process steps, or
Reviewing a sample CCP monitoring record and spotting issues.

Certification:

Successful participants receive the Professional Certificate in HACCP Fundamentals & Prerequisite Programmes (GHP/GMP) from Whitestone International College of Innovation (UK). A summary of modules and CPD hours can be provided for audit and compliance files.

Benefits of Attending

Builds a solid foundation in HACCP language and concepts, enabling staff to engage properly in site HACCP activities.
Strengthens GHP/GMP implementation, improving inspection and audit outcomes.
Helps reduce non-conformities, product failures and rework by increasing understanding of why controls and records matter.
Prepares participants for more advanced training in HACCP plan development, food safety management systems, auditing and certification schemes.

Industry Alignment

This certificate aligns with internationally recognised principles for:

HACCP-based food safety management systems
Good Hygiene Practice (GHP) and Good Manufacturing Practice (GMP)
Integration with standards and frameworks commonly used in the food sector (e.g., HACCP-based regulatory requirements, and awareness-level alignment with systems such as ISO 22000 / FSSC 22000 / BRCGS, as applicable in local contexts).

It offers a flexible, practice-focused route for organisations to train supervisors and key staff in HACCP fundamentals and prerequisite programmes, supporting safer operations and stronger customer confidence.

£ 350 Per Course

Industry-focused programmes with global standards.
Practical skills for real-world success.
Academic excellence with career-ready outcomes.

Featured

Related Courses

Professional Certificate in Food Safety & Hygiene Essentials for Catering and Hospitality

The Professional Certificate in Food Safety & Hygiene Essentials for Catering and Hospitality....

Professional Certificate in Food Handling, Allergen Control & Personal Hygiene

The Professional Certificate in Food Handling, Allergen Control & Personal Hygiene focuses on the critical....

Together We Learn, Together We Grow

At Whitestone, we believe in collaborative learning where students and faculty grow together through knowledge and experience. Our supportive community fosters teamwork, innovation, and shared success.

Contact & Follow us

Contact Us & Get More Information

Quick Links

Get Connected

Reach out to us for any queries or assistance. We’re here to support you at every step. Stay connected and let us make things easier for you.

London, united kingdom

+44 20 3727 6493

INfo@whitestoneinternational
college.org.uk