Students can learn the seven principles of HACCP from a textbook. What prepares them for industry is understanding how those principles apply when real products, processes, hazards, and operational constraints are involved.
The challenge
The certification body was delivering a HACCP training programme to university students preparing for careers in food safety roles.
The programme needed to cover the full HACCP framework, from hazard identification and risk assessment through to plan development and verification. But the challenge was to ensure students could do more than understand the theory — they needed to see how HACCP decisions are actually made in a food manufacturing environment.
The approach
Basis Advisory designed and delivered a three-day, 16-hour online programme combining HACCP theory with practical application.
Real manufacturing examples were used throughout to connect each principle with the hazards, process decisions, and controls encountered in industry.
A practical case study ran through the programme, with students working step by step to develop a HACCP plan, supported by breakout exercises, live discussion and formative assessment. The course concluded with a case study exercise to assess whether participants could apply the learning in groups.
The outcome
Participant feedback was highly positive. Most respondents awarded the programme an overall satisfaction score of 5 out of 5, while the vast majority indicated that they felt well prepared to implement HACCP principles in practice.
Participants particularly valued the link between theory and real industry practice, noting that practical examples made the subject more relevant and easier to apply.
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