Taught course

Hazard Analysis Critical Control Point (HACCP) Management

University of Central Lancashire · School of Sport and Wellbeing

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.

Months of entry

January, September

Course content

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.

Information for international students

For more information, please visit our website.

Fees and funding

UK students
See website
International students
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For more information, please visit our website.

Qualification and course duration


part time
24-48 months

Course contact details

Course Enquiries
+44 (0)1772 892400