Hazard Analysis Critical Control Points (HACCP)

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The course provides an introduction to the HACCP food safety management system. Learners will understand hazard identification, risk assessment, the seven HACCP principles, and preventive measures to control food safety risks. The course also covers prerequisite programmes and the implementation of HACCP plans to help maintain safe food handling practices in healthcare and food service settings.

8 Modules1 hour
$169$0
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Hazard Analysis Critical Control Points (HACCP)

Learning Outcomes

What you'll learn

  • Define Hazard Analysis Critical Control Points (HACCP) and explain its purpose and development.
  • Describe the seven principles of the HACCP system and their role in food safety management.
  • Identify biological, chemical, and physical hazards that may contaminate food.
  • Explain how food safety risks are assessed, monitored, and controlled using HACCP principles.
  • Describe the process of food safety risk analysis, including risk assessment, management, and communication.
  • Recognise the importance of prerequisite programmes in supporting an effective HACCP plan.
  • Explain how to implement, monitor, verify, and maintain a HACCP plan to ensure ongoing food safety compliance.

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Training Overview

  • Introduction to HACCP
  • Types of Food Safety Hazards
  • Food Safety Risk Analysis
  • HACCP Prerequisite Programmes
  • The Seven HACCP Principles
  • Building a HACCP Team
  • Implementing and Maintaining a HACCP Plan
  • Summary
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Frequently asked questions

The HACCP course covers hazard identification, food safety hazards, risk analysis, prerequisite programmes, HACCP principles, HACCP team roles, and implementing and maintaining an effective HACCP plan.

Yes, you will receive a certification upon successful completion of the HACCP course.

To register, log in or sign in to your Care Learning account using your email and password. If you are new, create an account at care-learning.com.

Yes, this course is suitable for food handlers, catering staff, healthcare professionals, and anyone responsible for maintaining food safety and hygiene standards in healthcare or food service settings.