HACCP

Managing food safely will minimise the prevalence of people being poisoned and a food management system, based on HACCP (Hazard Analysis Critical Control Points), is necessary to be able to achieve this effectively. 

All food businesses are expected to have an effective food safety management system in place by law. HACCP has applied to businesses of all sizes and since 2006 has become mandatory in all UK food handling operations. This course will introduce learners to the Hazard Analysis and Critical Control Points (HACCP) management system and help them understand how to comply with the law.

Learning Outcomes

Once completed you'll be able to...

• Manage food safely
• Demonstrate good hygiene practices
• Be aware of the legal framework surrounding HACCP
• Understand the roles & responsibilities around HACCP
• Gain the knowledge of what HACCP is about
• Know how to apply the 7 principles into your business
• Understand the benefits of implementing HACCP principles
• Be aware of the flexibility in implementation and how this could work for you
• Refresh your skills anytime

Course overview

Here’s what we’ll be covering in each lesson (each lesson is a maximum of 3 mins long, making it easy to quickly make fantastic progress, even if you only have a small amount of time each day).

Lesson 01 -Manage food safely

• The course kicks off with how we can reduce hazards in food preparation
• We look at the 4 different types of hazards
• And then take a closer look at allergic reaction & allergen controls

Lesson 02 - The legal framework surrounding HACCP

• Lesson 2 begins with a look at The Food Safety Act 1990
• And goes on to explain the EC Regulation 852/2004

Lesson 03 - Understand the roles and responsibilities of the employer and employee

• Lesson 3 begins with defining the responsibilities of everyone who works with food
• It explains the rules that must be followed to ensure safety
• And takes you through the correct times and temperatures for food safety

Lesson 04 - What HACCP is all about

• Lesson 4 begins with an explanation of HACCP and looks at each of its principles individually
• Goes into detail about hazard analysis
• And how that analysis is the basis for establishing critical control points (The CCP of HACCP)
• It ends with a reminder of the importance of keeping up to date with HACCP as it is continually refined

Lesson 05 - Why the HACCP principles are important

• Lesson 5 looks at why the 7 principles are important to food business operators
• And offers a summary of the steps

Lesson 06 - Business benefits of applying HACCP principles

• Lesson 6 begins with the step by step approach of ensuring all food safety issues are identified
• And looks at how a good plan can help to avoid any safety issues

Lesson 07 - Flexibility in implementing HACCP principles

• Lesson 7 is all about the flexibility of HACCP
• And looks at documentation and evidence to help you keep an accurate record of your safety measures.

Lesson 08 - Good Hygiene Practice

• Section 8 begins with information on the management of food safety
• And looks at good hygiene practices and prerequisite procedures that are required for food safety

Final Test

Complete the final test to prove your knowledge.

(We understand that not everyone will pass the course the first time. If you don’t pass the course on your first attempt, don’t worry, you’ll be able to retake the course free of charge up to 6 times.)

This HACCP course is right for you if...

• You work in the food industry, such as but not limited to: Chef, Cook, Food Handler, Catering / Cafe Assistant, Food Retail Worker
• You’re an employee at any level within a food business
• You require a refresher on HACCP
• You need to prove competence in this area

Enrol now and you'll instantly receive:

• 8 sharply focused lessons delivering a good, quality awareness of the subject.
• Unlimited access to the course. Take the course wherever and whenever you like.
• Certificate on completion.