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Course Content

Understanding HACCP

Course Overview

This Understanding HACCP course has been created with food businesses in mind and will help ensure workers control food borne illnesses and prevent consumers from becoming injured by hazardous contamination in your premises.

This course is particularly relevant to food handlers, owner/managers and anybody involved in working in a food environment.

Completing this course will help you learn about different types of hazards, control measures to eliminate or reduce the risks of harm from those hazards and how to conduct a HACCP study.


Why do we use food safety management systems based on HACCP principles?

1. It is a legal requirement based on a European regulation that took effect on 1 January 2006.

2. It helps us to safeguard our consumers from food borne illnesses and injury from consumption of unsafe food.

3. A HACCP system is considered the best way of controlling food safety.

4. Our customers demand it.


On completion of this course learners should understand:
  • Why HACCP was developed
  • The key stages of the process
  • How to prevent food contamination

When you've completed this online training you will sit an online test and, once successful, you can download your Virtual College and City & Guilds certificate.

By completing this course you will be meeting your legal obligations and minimising the risk of bad publicity or legal action.

Course Details

Lesson Plan

This module will provide food industry workers with important knowledge on how to ensure their working practices comply with this internationally recognised food safety standard regulation.

The subjects covered in this module include:

  • Introduction to HACCP
  • What is HACCP?
  • Why do we need HACCP?
  • When and why was HACCP developed?
  • What are the legal requirements for HACCP?
  • Hazards and Control Measures
  • What is a hazard?
  • What is the source of the hazard?
  • What controls could we have?
  • Prerequisite Programmes
  • What else do you need to make HACCP work?
  • How to HACCP
  • How do you develop and apply HACCP based systems?
  • Critical Control Points
  • How do you apply HACCP in your sector: Retail Manufacturing or Catering?

Accreditation

The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines. This course is Accredited by City & Guilds.


Target Audience

This course is suitable for anyone who works in a food environment. The content applies to caterers, food retailers and food manufacturers. Its not only relevant to food handlers either, it applies to staff working in packaging, distribution or supervision.

Duration

It is estimated that this module will take approximately 2-3 hours to complete. The length of time taken depends entirely on how quickly you can study and absorb the material. The course is self-paced and you do not have to complete all the training in one session. Your progress will be recorded throughout.

Certification

The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines.

This course is Accredited by City & Guilds.

Note, this course is an accredited training programme, should you require a full qualification you will be required to undertake an additional assessment by visiting an accredited test centre at an additional cost.


Entry Requirements

There are no specific entry requirements for this course.

Cost and Discounts

£30 + VAT - This cost is for a single user.

Discounts are available for multiple users (10 or more) for more information please contact