This Understanding HACCP course has been created to ensure your workers control food borne illnesses and prevent consumers from becoming injured by hazardous contamination in your premises.
This course provides all the information you need to learn about the different types of hazards, the 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?
- It is a legal requirement based on a European regulation that took effect on 1 January 2006
- It helps us to safeguard our consumers from food borne illnesses and injury from consumption of unsafe food
- A HACCP system is considered the best way of controlling food safety
- Customers demand it
On completion of this course learners will 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
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?
- 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?
- Target Audience
This course is suitable for anyone who works in a food environment. The content applies to caterers, food retailers and food manufacturers. It’s not only relevant to food handlers either, it applies to staff working in packaging, distribution or supervision.
On completion of this course you will be able to print a Virtual College certificate.
- CPD Accreditation
This course is City & Guilds Accredited and CPD Certified
- Entry Requirements
There are no specific entry requirements for this course.
Approximately 2-3 hours. 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.
How it Works
This is a general guide to how the system works.
This is an online course, all the training will be taken through your browser window. There will be no face-to-face sessions with instructors nor will you receive any training material through the post. If you wish you may print out any page of the training material and may also print the notes you took during the training.
You can also revisit the training material at any time, even after you have completed the course.
The material for this course has been broken down into several smaller lessons, each lesson dealing with a specific area of the overall subject.
The lesson consists of a series of pages in which an instructor will talk you through the lesson material at a pace that suits you. Pages may also include supporting pictures, graphs, animation or extra sounds to help with the learning where appropriate. Some lessons will include challenges/quizzes to help you keep in touch and interested in the material.
Lessons can be taken in any order and each lesson may be PAUSED and RESUMED at any stage. When all lessons in the course have been completed our system will realise and automatically record that you have successfully completed the course.
The course is self-paced so you decide how fast or slow the training goes. You can complete the course in stages revisiting the training at any time.