One to Three years part-time
January and September
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.
For students whose first language is not English:-
This course aims to provide you with essential skills and knowledge in the development of HACCP systems.
Find out more about our Postgraduate courses. Book onto our Postgraduate Advice Event on 13 September 2017
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:
This course is subject to formal course review and reapproval by the University as part of its normal cycle of regular review (a process called Periodic Review). Course information and programme specifications are updated and reviewed as part of this process and course structure and content may be changed to enable the University to deliver a better quality of educational experience to students. This can be in response to various factors including: student feedback; annual reports from external examiners; feedback from the sector or industry advisors or as part of the regular review process by course teams.
This process may well result in changes to the structure and content of the current course as outlined in this Handbook. Any changes made as a result of the process will be immediately included in the course documentation and all students holding current offers will be provided with revised versions prior to the commencement of their programme. If you are not satisfied with the changes, you will be offered the opportunity to withdraw from the programme and, if required, reasonable support to transfer to another provider.
You can apply for many of the postgraduate UCLan courses using our Online Application System.
Tuition Fees are per year unless otherwise stated and may be subject to increase annually in line with UK Retail Price Index inflation rate
For 2017/18 fees please refer to our fees page.
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.