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Fundamentals of HACCP Implementation- Food Industry

NQR Code:NM-04-FI-04215-2025-V1-FICSI

  • Old Code: NQR Code-NM-04-FI-04215-2025-V1-FICSI

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About this Qualification

Job Description

This course provides an introduction to the fundamentals of HACCP and its implementation in the food processing industry. Participants will learn the key principles of the HACCP system and how to apply them to ensure food safety and compliance with industry standards.

Eligibility Criteria

Criteria 1 Criteria 2 Experience Training Qualification
10th Passed 3 years None
Previous NSQF qualification of Level 3 3 years None
12th Passed No Experience None
Previous NSQF qualification of Level 3.5 1.5 Years None

Progression Pathway

  • Not Applicable

Learning Module In Job Role/Qualifcation

National Occupation Standards (NOS)/Module NOS Code Mandatory/ Optional Estimated size (Hours) Nos Credit Level
Fundamentals of HACCP Implementation- Food Industry FIC/MCr-0003 Mandatory 15 0.5 4