Hazard Analysis Critical Control Point (HACCP) PGCert

Hazard Analysis Critical Control Point (HACCP) PGCert

School of Sport and Wellbeing


Post- graduate




Online Only

Contact UCLan

Course Enquiries
University of Central Lancashire
Preston, PR1 2HE, UK.

Tel: +44 (0)1772 892400

  • Duration:

    One to Three years part-time

  • Level:


  • Mode:


  • Delivery:

    eLearning, Part-time

  • Campus:

    Online Only

  • Start Date:

    January and September

  • Award Type:


Why study this programme?

HACCP Management is a unique course which provides relevant and up-to-date experience in foodborne disease and HACCP development, development in essential transferable skills such as communication skills and the opportunity for career development and enhancement. Within the last few years there has been widespread agreement that to improve the safety of our food and promote consumer confidence in safe food production, a system known as Hazard Analysis Critical Control Point (HACCP) is applied throughout the food industry. As a result new European legislation will require all food businesses to implement a full HACCP system. This postgraduate course is ideal for students who are working in, or want to work in the food industry, local government and the private sector. The course is available online with no campus attendance required and part-time to complete within one to three years of study. 

Entry Requirements

  • A suitable level of proficiency in relation to IT
  • A first degree or equivalent or a professional qualification deemed to be a degree or managerial, professional or technical experience in a food-related field appropriate for the programme of study or NVQ Level 5.

For students whose first language is not English:-

  • A grade C in the Cambridge Proficiency Certificate in English, or
  • An average score of 7 in the IELTS/British Council examinations, or
  • A score of 600 in TOEFL, with a 4.0 in the Test for Written English.

Programme at a Glance

This course aims to provide you with essential skills and knowledge in the development of HACCP systems.

  • Foodborne Disease (Double Module)
  • HACCP Development (Single Module)

Postgraduate Advice Event

Find out more about Postgraduate courses at our Postgraduate Advice Event on 7 March 2018

Further Information


Foodborne Disease
This double module aims to explore the problem of foodborne disease in a global context. It analyses its cause and identifies appropriate control strategies. The module also helps you to develop the skills necessary for effective study e.g. IT, information searching and retrieval, problem solving and communication skills.

Hazard Analysis Critical Control Point Development
This module aims to enable you to develop competence in HACCP methodology. It uses a number of case studies and can be applied to a number of sectors of the food industry.


To take full advantage of the course, you will need the following software:

  • Standard web browsing software: Netscape Navigator version 4.0 or higher, or Microsoft Internet Explorer version 4.0 or higher
  • Standard word processing software, such as Microsoft Word
  • Standard electronic mail software, such as Outlook or Hotmail
  • Acrobat reader software (to be able to read electronic documents provided by government agencies etc. in PDF form)

How to Apply

You can apply for many of the postgraduate UCLan courses using our Online Application System.

For other postgraduate courses you can apply directly to UCLan by downloading a Postgraduate Application Form (.pdf 190KB) please also see our Postgraduate Application Guidance Notes (.pdf 158KB).


For detailed information about studying this course at UCLan, please see the course handbook for your year of entry:

For information on possible changes to course information, see our Important Information.


Apply now or see further information about postgraduate study and research. International students should visit our international pages.

Contact Us

Tel: +44 (0)1772 892400


Fees 2018/19

Full-time: N/A
Part-time: TBC

Tuition Fees are per year unless otherwise stated.

Further information:

For 2017/18 fees please refer to our fees page.

Learning Environment and Assessment

You should allow for approximately 18 hours study time per week on average throughout the course.

Detailed learning materials are all available online. The induction sessions ensure that you can navigate around the web-based material and that you can communicate effectively with staff and other students. Each topic of study involves a number of learning activities such as asynchronous discussion boards, synchronous tutorials and workshops.

We provide a number of different ways of assessing your work. In the Foodborne Disease module you will be assessed by a report and a personal portfolio. The HACCP Development module is assessed through a case study. There are no exams.


Students on this course are normally working full-time or part-time in and/or go on to develop their careers in the food industry, local government and the private sector.