This one-day Hazard Analysis and Critical Control Point (HACCP) training course provides delegates with an understanding of the principles of HACCP to allow them to develop food safety procedures based on these principles, understanding how to identify risks within the Food Safety Management System (FSMS) and how to put controls in place to manage or remove these risks.

  • What is HACCP?
  • What is a Food Safety Management System?
  • HACCP – legal requirements
  • How regularly should HACCP be reviewed
  • HACCP principles
  • Types of food safety hazards
  • Risks, critical control points and corrective action
  • Ensuring procedures are effective

  • Those who are developing a FSMS based on the HACCP principles
  • Business owners, managers and supervisors in charge of planning and implementing HACCP
  • Those responsible for hygiene and safety within the food industry, including in hospitality
  • Those who are responsible for implementing ISO 22000 within an organisation

Upon competition of this course delegates will:

  • Secure a strong understanding of the HACCP principles
  • Identify hazards, risks and corrective actions
  • Maintain records efficiently

Delegates who fully participate in the course will receive a certificate of completion, which evidences their new knowledge of Hazard Analysis & Critical Control Points.

Introduction to HACCP Certificate