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

Benefits of Taking this Course:

• Anyone who works in the food industry will benefit from learning about HACCP and its applications
• If you own a food business, this course will help you meet your obligations under the law
• If you are responsible for supervising others or undertaking risk assessments, this course will help you identify potential hazards
• If you have an interest in consumer or occupational health, this course will be a valuable introduction to a key topic within the food safety field