Overview

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic approach used in the food industry to identify, evaluate and control hazards that may pose a risk to food safety.

Throughout this course, you’ll learn how HACCP works in practice, how to spot hazards, how to control them, and how to keep accurate records. Understanding and implementing HACCP not only ensures legal compliance but also builds consumer trust and protects the reputation of your business.

Objectives

By the end of this course you will have learned about:

• Hazards – identifying and preventing them
• Prerequisite programmes and their importance
• The seven distinct principles of HACCP
• A HACCP plan and how to develop one
• The importance on monitoring and verification
• Why documentation and record keeping are crucial to due diligence
• Laws and how they are enforced
• Allergens and how to control them
• Different temperatures relating to food safety.

Modules

• Food safety hazards
• Prerequisite programmes
• The seven principles of HACCP
• Developing a HACCP plan
• Monitoring and verification
• Documentation and record keeping
• Legal requirements and enforcement
• Allergen management
• Temperature control.