Understanding HACCP Elearning

This Understanding HACCP Course includes a RoSPA Assured instant digital certificate. It has been created for food handlers to ensure they understand what a critical control point is and are confident using the HACCP seven principles system to identify and respond to hazards.

Anyone who works in catering or hospitality needs to be aware of the latest food hygiene standards and HACCP regulations. Knowing how to clean and disinfect equipment, safely store and prepare food, and control common pests will allow you to handle food safely and ensure that you’re complying with all of the relevant health and safety standards.

Why take this HACCP course?

Using the HACCP system became a legal requirement in food safety management from January 1st 2006. It helps food businesses to safeguard their customers from illness or injury due to the consumption of unsafe food.

This course has been created for food handlers to ensure they understand what a critical control point is and are confident using the HACCP seven principles system to identify and respond to hazards. After completing this HACCP training course, learners will understand:

• Why HACCP was developed
• The key stages of the process
• How to prevent food contamination

The material is provided in an interactive format that is designed to be engaging and accessible. A basic knowledge of food hygiene will mean learners progress quickly, but the course is designed for anyone working in the service or hospitality sectors and should be suitable for any staff member to give them the knowledge needed to work effectively and safely.

What does this course cover?

To help develop an in-depth knowledge of HACCP, this course provides interactive content which is split into the following chapters:

• 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 should we have?
• Prerequisite programmes
• What else do you need to make HACCP work?
• How to implement HACCP
• How do you develop and apply HACCP-based systems?
• What are Critical Control Points (CCPs)?
• How do you apply HACCP in your sector: retail, manufacturing or catering?