HACCP Certification
Hazard Analysis and Critical Control Point (HACCP) system is an internationally-recognised approach to managing and monitoring food safety risks. It is underpinned by seven principles that, when properly utilised, protect consumers from food-related hazards.
This course will provide you with a comprehensive overview of the HACCP principles and will explain how they apply in real-life situations.
You will learn:
- How HACCP started
- Where HACCP was first used
- The seven principles that make up HACCP
- How to conduct a hazard assessment
- What is meant by the term ‘critical control points’
- How to locate critical control points
- The role of critical limits in reducing food safety risks
- Why you must implement a reliable set of monitoring procedures, and what to do, if you identify a problem
- The role of sound record keeping in HACCP, and how to check that your safety measures are working
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Duration 2.5 hours
Modules 5
Certificate of completion
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This course is included as part of our multi-user learning packages.
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Course FAQ
What is the structure of the course?
The course has 4 modules and should take 2.5 hours. Each module takes between 15 and 45 minutes on average to complete, although students can spend as much or as little time as they feel necessary on the modules.
Where / when can the course be studied?
The course can be studied at any time and from any internet-connected device.
Is there a test at the end of the course?
Once you have completed the course there is a multiple choice test. The questions will be on a range of topics found within the modules. The test, like the course, is online and can be taken at a time and location of your choosing.
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