Foundations of Hazard Analysis Critical Control Point (HACCP)
Core concepts, vocabulary and working environment for hazard analysis critical control point (haccp).
Mai Studies Original · Kitchen Operations, Safety & Macro-Baking
Hazard Analysis Critical Control Point (HACCP) is an original Mai Studies programme in kitchen operations, safety & macro-baking. Over 4 weeks and roughly 20 guided hours you work through recorded classes, written notes, practical activities, knowledge checks and assessed tasks marked against a published rubric with an 80% pass mark. In this programme: Implementing professional kitchen safety monitoring systems. All material is written in-house. Mai Studies is independent: no official examination content, question bank, recording or branding from any certification body is reproduced, and completion leads to a Mai Studies completion certificate rather than a regulated or accredited qualification.
Included with Mai Studies membership at no extra cost. Fee waivers are available through scholarships and open access.

Original Mai Studies learning material. This is a professional completion programme, not a regulated qualification or university accreditation.
Programme syllabus
Core concepts, vocabulary and working environment for hazard analysis critical control point (haccp).
Hands-on work that turns theory into a repeatable method for hazard analysis critical control point (haccp).
Produce assessed evidence of your capability and plan the study that follows this programme.