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Updated: 29 Mar 2025
Hospitality
Hospitality
Updated: 29 Mar 2025
Updated: 29 Mar 2025
20 People Recommended
Duration Minimum 30 mins
100% Online Course
365 Days Access
Instant Access and Certification
Full Voiceover
The HACCP (Hazard Analysis and Critical Control Points) Training course is an essential programme for food industry professionals dedicated to upholding the highest food safety standards. HACCP is a globally recognised system designed to identify, assess, and control food safety hazards at every stage of food production and handling.
This course provides participants with a thorough understanding of HACCP principles, including how to develop, implement, and maintain an effective HACCP system in compliance with UK regulations, such as the Food Safety Act 1990 and the Food Hygiene (England) Regulations 2006. Topics include hazard analysis, Critical Control Point (CCP) identification, setting critical limits, implementing corrective actions, and maintaining thorough documentation. The course also emphasises the role of continuous improvement and the importance of verification in ensuring long-term food safety.
Designed for food handlers, managers, and safety officers at all levels, this training ensures participants are equipped with the skills to safeguard food safety and quality while adhering to UK regulatory requirements and industry best practices.
£25
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Learning Outcomes.
By the end of this course,participants will be able:
To understand the principles and importance of HACCP in identifying and mitigating food safety risks.
To analyse biological, chemical, and physical hazards in food production processes.
To establish Critical Control Points (CCPs) and define critical limits for effective hazard control.
To develop and implement a compliant HACCP plan, including monitoring, corrective actions, and verification.
To maintain accurate records demonstrating adherence to HACCP standards and UK food safety legislation.
To regularly evaluate and improve HACCP systems to address emerging risks and ensure continuous food safety excellence.
Course
Contents.
01
Introduction to HACCP
Overview, principles, legal requirements, and benefits of HACCP.
03
Prerequisite Programmes (PRPs)
Supporting HACCP systems through effective sanitation, supplier control, and pest management.
05
Establishing Critical Control Points (CCPs)
Defining and managing CCPs and critical limits.
08
HACCP Implementation in Practice
Applying HACCP principles in diverse food production and handling environments.
06
Monitoring and Verification
Techniques for monitoring CCPs, implementing corrective actions, and verifying HACCP systems.
09
Continuous Improvement
Reviewing and updating HACCP systems to address evolving risks and ensure effectiveness.
02
Food Safety Hazards
Identifying biological, chemical, and physical hazards, including cross-contamination and tampering.
04
The 12 Steps of HACCP
Understanding the preliminary steps and the 7 principles of HACCP.
07
HACCP Documentation
Record-keeping practices for compliance, traceability, and audits.
10
Role of Enforcement Agencies
Understanding inspections, compliance checks, and enforcement procedures.
The HACCP (Hazard Analysis and Critical Control Points) Training course equips food industry professionals with the expertise to implement and manage effective HACCP systems. By focusing on hazard identification, CCP management, and compliance with UK food safety laws, participants will gain the confidence and knowledge needed to safeguard food safety, improve operational standards, and ensure regulatory compliance across the food production chain.
Summary