This Introduction to HACCP training course is designed to provide food business owners and management staff with important knowledge about the HACCP system. It teachers about essential food safety compliance practices and legislation which applies to all food organisations in England, including catering, retail and manufacturing sectors. Course candidates will acquire comprehensive knowledge about the hazard analysis and critical control points management systems. In addition, this course provides information and step-by-step guide with regard to HACCP system implementation.
✔︎ Designed by health and safety industry experts, in line with the Food Safety Act 1990 and a variety of the UK and EU legislation
✔︎ Visually engaging, tutor-led course
✔︎ Approximate duration 1.5 – 2 hours
✔︎ E-learning course – learn at your own pace, save on cost and cut on travel time
✔︎ Multiple re-assessment opportunities with no additional charge
✔︎ Approved course by CPD
✔︎ Immediate access to a nationally recognised and approved certificate upon completion
We are confident in the high quality of our tutor-led interactive courses. Therefore, you are welcome to complete the first module of this course for free. Please, registeryour interest with immediate access to all our course demos.
This HACCP training course contains eight interactive modules and includes a brief assessment at the end of each module. These include:
Module 1: Key Definitions
The Seven Principles Of HACCP
Module 2: Microbiological Hazards and Controls
Other Types of Issues That Can Be Caused by Food
Microbiological Hazards and Multiplication
How Do We Control Bacterial Growth?
How to Monitor Foods
Module 3: Chemical Hazards and Controls
Chemical Hazard Control and Prevention
Module 4: Allergens and Avoiding Cross- Contamination
Food Allergy Symptoms
Module 5: Physical Hazards and Controls
Preventing Common Physical Hazards
Module 6: Prerequisite Programmes
What are Prerequisite Programmes?
An Example Programme
Module 7: Implementation of HACCP
Process Flow Chart
Hazard Assessment Table
Hazard Analysis Chart
Module 8: The 7 Principles of Hazard Control in Practice
Principles 1, 2 and 3
Principles 4 and 5
Principles 6 and 7
WHO IS THIS COURSE FOR?
This Introductory Level 2 HACCP course is suitable for food handlers at all levels within a food business, especially management staff. This course provides a comprehensive introduction to HACCP and enables food handlers and their employers comply with the law.
Upon completion of this course learners will be able to:
Understand legal aspects and legislation with regard to the HACCP process
Understand a variety of categories of food safety hazards
Understand the 7 principles of HACCP
Understand a variety of controls that must be present within the business
Understand the effective prerequisites and their implementation
Know how to set up the HACCP system
Learn how to monitor the HACCP system
The online assessment is carried out on completion of each module. The pass mark for this course is 70%. You will be given the chance to review all your answers at the end of each module before final submission. If you don’t pass, don’t worry! You can re-take each test up to 6 times with no extra charge.