Programme Structure

Eligibility Requirements

In order to be eligible for admission into the HACCP academy, a student must have a minimum of B.Sc or equivalent,  and  has to complete 11 courses equivalent to 53 credits.
The candidates shall be associated with a Food Laboratory, Industry or Consultancy organization.

• Science Graduates with Chemistry/ Bio-chemistry or Microbiology as one of the subjects.
• Degree in allied sciences like Agriculture/ Food Science and Technology/ Post Harvest Technology/ Home Science/ Life Science/ Microbiology/Biochemistry/ Biotechnology/ Horticulture/ Dairy Technology/ Veterinary/ Fisheries/ Hotel Management and Catering/ Hospitality Management etc. or equivalent.
• Art Graduates with diploma in Food Science disciplines viz. Fruits and vegetables, dairy technology, meat technology, cereal, pulses and oilseeds etc. with minimum 5 years experience in Food Processing/Food Quality Control (2 years experience in quality control).
  
  

Duration

• Intro – 4 Months
• Intermediate – 8 Months
• Maximum - 1 year.

 

Training and Certification

• Certified HACCP Manager Training
• ServSafe® Food Safety
• Certified Professional Food Manager
• Preventive Controls for Human Food Course
• Certified Food Safety Manager Certification
• Good Agricultural Practices (GAPs) Training
• Food Handlers On-site Training
• Food Microbiology Short Course

Medium of Instruction

• English
• Instruction Delivery: The instructional material shall be supported with PPT presentations.

Target Group
The HACCP academy is intended for Graduates in Science/ Agriculture/ Food Science or allied disciplines contemplating a career in Food Safety and Quality Management. It is also intended for regulators, professionals in food processing and quality control for strengthening their proficiency in design and implement quality management systems, undertake food auditing. The programme shall also open new vista for entrepreneurs who intend to diversify in food safety and quality aspects.