In this course you will learn:
- The seven HACCP principles, and how to put them into practice.
- The three stages of implemeting HACCP in your workplace.
- The legal requirements of HACCP, and how it contributes to food safety.
This course consists of two sections:
Section 1: what is HACCP?
HACCP stands for Hazard Analysis and Critical Control Point. It is a legally required food safety management system designed to locate and control hazards within food production. This section explains what HACCP is, how it is used, and the legislation that surrounds it.
Section 2: the 12 steps of HACCP.
The second part of this course breaks down the principles of HACCP, detailing the 12 steps for implementing a HACCP-based system and how you should approach them to ensure legal compliance and safe products and processes.
About the Course
HACCP is an internationally-recognised framework, used to design food safety control measures that are appropriate for any size or type of food business. This course provides training in the 12 steps of HACCP for food business operators and food handlers, explaining how and why such systems are necessary, the types of hazard to look for, and how to complete each step in turn.
Broken down into two sections, the course will first explain what HACCP is and the relevant food safety legislation, before going into further detail about the principles of HACCP; how hazards can be identified, controlled, and monitored; and the types of records you should keep as proof of legal compliance.
Available in 31 languages, the course takes around 35 minutes to complete.
All courses translated into over 30 languages.