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Hazard Analysis & Critical Control Points
(HACCP) Training Online

What is HACCP?
HACCP is a risk assessment system; based on the principles of hazard analysis critical control points.

It is a legal requirement for ALL food businesses in the EU to develop and maintain a food risk assessment. It is also a LEGAL REQUIREMENT for the person responsible for the maintenance of the HACCP system to be trained in the principles of HACCP - So if you run a food business or a kitchen, you need HACCP training.

HACCP training will also impress your environmental health officer and help achieve a good score on your scores on the doors.

NOTE: You need a risk assessment & awareness of how it works to prove due diligence. Due diligence is your legal defence if taken to court.

Who is the course suitable for?

Supervisors, managers and working owners.

Aim of the course:

To further develop knowledge of the HACCP principles

Who should do the courses?

It is a legal requirement for those responsible for the development and maintenance of HACCP in a food business to be trained in HACCP principles

What you will learn:
This course will explain how to

  • Carry out an analysis of potential hazards in a food business to identify the hazards and specify appropriate control measures. 
  • Identify the Critical Control Points (CCPs) in the business
  • Set CCP’s
  • Set up procedures to monitor CCPs
  • Establish corrective actions to be taken when monitoring indicates that control has been lost at a CCP
  • Establish review procedures to check that the HACCP system is being followed and that it is working
  • Set up a record-keeping / documentation system
The course includes::
  • Glossary
  • What is Food Safety Management?
  • What is HACCP?
  • Benefits Limitations of HACCP
  • Legal Requirements for HACCP
  • Training Requirements
  • How to Conduct a HACCP Study
  • Assemble the HACCP Team
  • Describe the Products of Processes
  • Identify the Intended End User
  • Construct a Process Flow Diagram
  • Construct a Process Flow Diagram
  • Onsite confirmation of the Process Flow Diagram
  • Conduct a Hazard Analysis
  • Determine the Critical Control Points (CCPs)
  • Establish Critical Limits for each CCP
  • Establish Monitoring Procedures
  • Establish Corrective Action
  • Establish Documentation Record Keeping
Sounds very complicated but we simplify and break it down into bite-sized chunks for you, and it will really impress your EHO when she comes to call.  It will also help towards your Scores on the Doors.
Delivery method:
On-line
How long does the course take?
2 - 3 hours
Learning Outcome:
By the end of the course students will be able to demonstrate knowledge of HACCP terms, food safety management, the benefits & limitations of HACCP, legal requirements for HACCP, training requirements, how to conduct a HACCP study, sssembling the HACCP Team, constructing a process flow diagram, how to conduct a hazard analysis, determining the Critical Control Points, how to establish critical limits, establishing monitoring procedures, corrective action and record keeping.
Assessment Criteria:
The 20 minute online exam consists of 20 multiple choice questions covering the topics taught in the course. The pass mark is 15 correct answers (75%).
Certificate
Stylish A4 sized colour certificate, laminated for display in the kitchen
Certificate Delivery:
Next working day by first class post.
Cost:
£50 + VAT