Adv Certificate in HACCP Management & Dietary Nutrition — Certification Brochure

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London Academy of Professional Training
Certificate
Adv Certificate in HACCP Management & Dietary Nutrition
Practitioner Level
REF: FD-FSN-P  •  Culinary Centres  •  Food Safety, Hygiene & Nutrition
6Subjects 30Chapters 180Classes 440Total Marks 60%Pass Mark LifetimeValidity
At a Glance
ReferenceFD-FSN-P
AwardCertificate
Assessment440 marks — 264 to pass (60%)
PrerequisitesNone
ValidityLifetime
Awarding BodyLAPT — London Academy of Professional Training
Curriculum
1 HACCP Principles and Applications 5 chapters · 30 classes  90 marks
• 1 Understanding the Fundamentals of HACCP — 6 classes
› 1.1 Exploring the Origins and Importance of HACCP
› 1.2 Identifying the Seven Key Principles of HACCP
› 1.3 Analyzing Critical Control Points in Food Safety
› 1.4 Developing Effective HACCP Plans
› 1.5 Implementing Monitoring Procedures
› 1.6 Reviewing and Validating HACCP Systems
• 2 Hazard Analysis Techniques and Applications — 6 classes
› 2.1 Understanding Hazard Analysis in Food Safety
› 2.2 Identifying Biological, Chemical, and Physical Hazards
› 2.3 Conducting a Hazard Analysis: Tools and Techniques
› 2.4 Evaluating the Severity of Food Safety Hazards
› 2.5 Developing Control Measures for Detected Hazards
› 2.6 Applying Hazard Analysis Techniques in Real-World Scenarios
• 3 Critical Control Point Identification and Implementation — 6 classes
› 3.1 Understanding Critical Control Points in Food Safety
› 3.2 Identifying Hazards Requiring Critical Control Points
› 3.3 Establishing Critical Limits for Control Points
› 3.4 Monitoring Techniques for Critical Control Points
› 3.5 Developing Corrective Actions for CCP Deviations
› 3.6 Implementing and Verifying CCP Effectiveness
• 4 Validation and Verification of HACCP Systems — 6 classes
› 4.1 Understanding the Concepts of Validation and Verification
› 4.2 Differentiating Between Validation and Verification Processes
› 4.3 Implementing Effective Validation Procedures in HACCP Systems
› 4.4 Conducting Regular Verification Activities for HACCP Compliance
› 4.5 Analyzing Data from HACCP Validation and Verification
› 4.6 Enhancing HACCP Systems Based on Validation and Verification Findings
• 5 Continuous Improvement and Adaptation in HACCP — 6 classes
› 5.1 Understanding Continuous Improvement in HACCP
› 5.2 Identifying Opportunities for HACCP Adaptation
› 5.3 Analyzing HACCP Feedback Mechanisms
› 5.4 Implementing Change in HACCP Procedures
› 5.5 Monitoring and Evaluating HACCP Revisions
› 5.6 Leveraging Technology for HACCP Adaptation
2 Advanced Nutrition Science 5 chapters · 30 classes  90 marks
• 1 Macronutrients and Their Functionality in Human Health — 6 classes
› 1.1 Understanding Macronutrients: Overview and Importance
› 1.2 Exploring Carbohydrates: Role and Sources in Diet
› 1.3 Unpacking Proteins: Functions and Dietary Requirements
› 1.4 Analyzing Fats: Health Implications and Essential Types
› 1.5 Examining the Impact of Macronutrients on Metabolism
› 1.6 Applying Knowledge: Balancing Macronutrients for Optimal Health
• 2 Micronutrients: Vitamins and Minerals in Nutritional Science — 6 classes
› 2.1 Understanding the Role of Micronutrients in Health
› 2.2 Exploring Essential Vitamins: Functions and Sources
› 2.3 Examining Key Minerals: Roles and Dietary Sources
› 2.4 Analyzing the Impact of Vitamin Deficiencies
› 2.5 Investigating Mineral Deficiency and Toxicity
› 2.6 Applying Nutrition Science to Develop Balanced Diets
• 3 Nutrition and Metabolism: Biochemical Pathways — 6 classes
› 3.1 Exploring Macronutrients and Their Metabolic Roles
› 3.2 Understanding Micronutrient Absorption and Transport
› 3.3 Decoding Carbohydrate Metabolism Pathways
› 3.4 Analyzing Lipid Metabolism and Energy Utilization
› 3.5 Investigating Protein Metabolism and Nitrogen Balance
› 3.6 Integrating Metabolic Pathways for Optimal Nutrition
• 4 Advanced Nutritional Strategies for Disease Prevention — 6 classes
› 4.1 Exploring Key Nutrients in Disease Prevention
› 4.2 Analyzing the Impact of Micronutrients on Health
› 4.3 Understanding the Role of Antioxidants in Reducing Disease Risk
› 4.4 Integrating Probiotics into Nutritional Planning
› 4.5 Evaluating Functional Foods for Preventative Health
› 4.6 Applying Dietary Strategies for Chronic Disease Mitigation
• 5 Current Research and Trends in Nutrition Science — 6 classes
› 5.1 Exploring Emerging Dietary Trends
› 5.2 Analyzing Recent Research in Microbiome Health
› 5.3 Understanding the Impact of Plant-Based Diets
› 5.4 Examining Nutrigenomics: Personalized Nutrition
› 5.5 Evaluating Functional Foods and Their Benefits
› 5.6 Applying Research Insights to Dietary Guidelines
3 Risk Assessment in Food Safety 5 chapters · 30 classes  65 marks
• 1 Fundamentals of Risk Assessment in Food Safety — 6 classes
› 1.1 Understanding Risk in Food Safety: Key Concepts and Definitions
› 1.2 Identifying Hazards: Biological, Chemical, and Physical Risks
› 1.3 Analyzing Risk: Assessing Likelihood and Severity
› 1.4 Evaluating Risk: Determining Acceptable Levels of Safety
› 1.5 Implementing Control Measures: Strategies to Mitigate Risks
› 1.6 Monitoring and Reviewing Risk: Continuous Improvement in Food Safety
• 2 Identifying Biological, Chemical, and Physical Hazards — 6 classes
› 2.1 Understanding Biological Hazards in Food Safety
› 2.2 Identifying Common Chemical Hazards in Food Production
› 2.3 Recognizing Physical Hazards in Food Environments
› 2.4 Assessing the Impact of Hazard Contamination on Health
› 2.5 Implementing Hazard Identification Techniques in Practice
› 2.6 Evaluating Control Measures for Food Safety Hazards
• 3 Risk Analysis Methodologies and Models — 6 classes
› 3.1 Understanding Risk Analysis in Food Safety
› 3.2 Exploring Hazard Identification Techniques
› 3.3 Applying Risk Assessment Models
› 3.4 Evaluating Risk Management Strategies
› 3.5 Comparing Qualitative and Quantitative Risk Assessment
› 3.6 Implementing Risk Communication Practices
• 4 Implementing Risk Control Measures — 6 classes
› 4.1 Understanding Risk Control Measures in Food Safety
› 4.2 Identifying Critical Control Points in Food Processing
› 4.3 Developing Effective Risk Control Strategies
› 4.4 Implementing Preventative Measures to Mitigate Risks
› 4.5 Monitoring and Evaluating Risk Control Effectiveness
› 4.6 Adjusting and Improving Risk Control Measures
• 5 Monitoring, Verification, and Review of Risk Assessments — 6 classes
› 5.1 Understanding the Basics of Risk Assessment in Food Safety
› 5.2 Identifying Key Monitoring Parameters
› 5.3 Implementing Effective Monitoring Techniques
› 5.4 Performing Verification Activities to Ensure Compliance
› 5.5 Reviewing Risk Assessments for Continuous Improvement
› 5.6 Applying Best Practices in Risk Assessment Review and Adjustment
4 Dietary Planning and Analysis 5 chapters · 30 classes  65 marks
• 1 Understanding the Principles of Dietary Nutrition — 6 classes
› 1.1 Exploring Macronutrients: Carbohydrates, Proteins, and Fats
› 1.2 Investigating Micronutrients: Vitamins and Minerals
› 1.3 Understanding Energy Balance and Metabolism
› 1.4 Analyzing Daily Nutritional Requirements
› 1.5 Evaluating Dietary Guidelines and Recommendations
› 1.6 Applying Nutritional Knowledge to Meal Planning
• 2 Nutritional Requirements Across Different Life Stages — 6 classes
› 2.1 Understanding Nutritional Needs for Infants and Toddlers
› 2.2 Exploring Nutritional Requirements for Children and Adolescents
› 2.3 Analyzing Dietary Needs During Pregnancy and Lactation
› 2.4 Examining Nutritional Considerations for Adults
› 2.5 Investigating Nutrient Requirements for Elderly Populations
› 2.6 Applying Nutritional Planning Across Life Stages
• 3 Dietary Planning for Health Optimization — 6 classes
› 3.1 Understanding Nutritional Requirements for Health
› 3.2 Identifying Key Nutrients and Their Functions
› 3.3 Evaluating Dietary Intake: Tools and Techniques
› 3.4 Designing Balanced Meal Plans for Optimal Health
› 3.5 Analyzing Dietary Patterns and Lifestyle Factors
› 3.6 Applying Dietary Modifications for Specific Health Goals
• 4 Analyzing Nutritional Content in Food Products — 6 classes
› 4.1 Understanding Macronutrients: Proteins, Fats, and Carbohydrates
› 4.2 Exploring Micronutrients: Vitamins and Minerals
› 4.3 Analyzing Nutritional Labels: Identifying Key Information
› 4.4 Calculating Caloric Content: Methods and Tools
› 4.5 Evaluating Food Product Ingredients: Making Healthier Choices
› 4.6 Assessing Nutritional Quality: Applying Analysis to Dietary Planning
• 5 Implementing and Monitoring dietary adjustments — 6 classes
› 6.1 Understanding the Need for Dietary Adjustments
› 6.2 Identifying Nutritional Deficiencies and Excesses
› 6.3 Designing Effective Dietary Adjustments
› 6.4 Implementing Dietary Changes in Food Service
› 6.5 Monitoring and Reviewing Dietary Impact
› 6.6 Analyzing Outcomes and Refining Adjustments
5 Food Hygiene and Safety Protocols 5 chapters · 30 classes  65 marks
• 1 Foundations of Food Hygiene and Safety — 6 classes
› 1.1 Understanding the Basics of Food Hygiene
› 1.2 Identifying Common Food Safety Hazards
› 1.3 Exploring the Importance of Personal Hygiene in Food Safety
› 1.4 Implementing Proper Food Storage and Temperature Controls
› 1.5 Analyzing Cross-Contamination Prevention Techniques
› 1.6 Applying Effective Cleaning and Sanitization Procedures
• 2 Understanding Contaminants and Foodborne Illnesses — 6 classes
› 2.1 Identifying Common Food Contaminants
› 2.2 Understanding the Sources of Contamination
› 2.3 Exploring the Impact of Foodborne Pathogens
› 2.4 Analyzing Symptoms and Diagnosis of Foodborne Illnesses
› 2.5 Preventing Contamination through Hygiene Practices
› 2.6 Implementing Safety Protocols to Minimize Foodborne Risks
• 3 Hygiene Protocols and Best Practices for Food Handlers — 6 classes
› 3.1 Understanding the Basics of Food Hygiene
› 3.2 Implementing Personal Hygiene Practices
› 3.3 Mastering Proper Handwashing Techniques
› 3.4 Identifying Cross-Contamination Risks
› 3.5 Utilizing Correct Cleaning and Sanitizing Procedures
› 3.6 Applying Best Practices in Food Storage and Handling
• 4 Implementing Cleaning and Sanitation Procedures — 6 classes
› 4.1 Understanding the Importance of Cleaning and Sanitation
› 4.2 Differentiating Between Cleaning and Sanitation
› 4.3 Identifying Common Contaminants in Food Environments
› 4.4 Demonstrating Effective Cleaning Techniques for Food Safety
› 4.5 Implementing Sanitation Protocols in Food Handling Areas
› 4.6 Evaluating Cleaning and Sanitation Procedures for Compliance
• 5 Advanced HACCP Systems and Safety Auditing — 6 classes
› 5.1 Understanding the Fundamentals of HACCP Systems
› 5.2 Identifying and Managing Critical Control Points
› 5.3 Conducting a Hazard Analysis Effectively
› 5.4 Implementing Monitoring Procedures for Safety
› 5.5 Corrective Actions: Developing Effective Responses
› 5.6 Evaluating and Auditing HACCP Systems for Compliance
6 Implementation of HACCP Systems 5 chapters · 30 classes  65 marks
• 1 Understanding HACCP Principles and Preliminary Steps — 6 classes
› 1.1 Exploring the Fundamentals of HACCP
› 1.2 Identifying Critical Control Points in Food Safety
› 1.3 Conducting a Thorough Hazard Analysis
› 1.4 Establishing Critical Limits and Their Importance
› 1.5 Implementing Monitoring Procedures for CCPs
› 1.6 Developing Corrective Actions and Documentation Strategies
• 2 Conducting Hazard Analysis and Identifying Critical Control Points (CCPs) — 6 classes
› 2.1 Understanding Hazard Types in Food Safety
› 2.2 Assessing Risks: Evaluating Severity and Likelihood
› 2.3 Identifying Critical Control Points in Food Processes
› 2.4 Analyzing Control Measures to Mitigate Hazards
› 2.5 Mapping the Flow Diagram for Hazard Analysis
› 2.6 Developing Action Plans for CCP Monitoring and Verification
• 3 Establishing Critical Limits, Monitoring, and Corrective Actions — 6 classes
› 3.1 Understanding Critical Limits in HACCP Systems
› 3.2 Identifying Critical Control Points and Limits
› 3.3 Establishing Effective Monitoring Procedures
› 3.4 Developing Corrective Actions in HACCP
› 3.5 Implementing and Documenting Monitoring Actions
› 3.6 Evaluating and Adjusting HACCP Plans
• 4 Verification Procedures and Record Keeping — 6 classes
› 4.1 Understanding Verification in HACCP
› 4.2 Identifying Key Verification Activities
› 4.3 Designing Effective Record Keeping Systems
› 4.4 Analyzing Verification Results for Continuous Improvement
› 4.5 Implementing Effective Record Keeping Practices
› 4.6 Integrating Verification with Overall HACCP Plans
• 5 Practical Implementation and Continuous Improvement of HACCP Systems — 6 classes
› 5.1 Understanding HACCP System Fundamentals
› 5.2 Conducting a Hazard Analysis
› 5.3 Developing Critical Control Points
› 5.4 Implementing Monitoring Procedures
› 5.5 Evaluating Corrective Actions
› 5.6 Driving Continuous Improvement in HACCP Systems
LAPT — 85 Great Portland Street, W1W 7LT, London, United Kingdom
info@lapt.org  •  +44 7513 283044  •  lapt.org		 UKPRN 10067351  •  Company 4984798
Curriculum current at the date of issue.