It is a legal responsibility of all professionals who work in the food, hospitality or catering service to have a solid understanding of food safety risks and the systems that control them. The HACCP Training course provides learners with the skills and practical knowledge to implement an effective HACCP system in the workplace, in accordance with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs.
This Course covers key topics such as the seven key principles of HACCP, food safety laws and legislation in the UK, hazard analysis and personal hygiene. It includes fundamental information in line with key legislation regarding the handling of foodstuffs that all catering, hospitality and restaurant staff should be aware of.
Highlights of HACCP Training Course
- Demonstrate a firm understanding of the 7 key principles of HACCP
- Ensure high hygiene standards are maintained by all members of staff
- Implement and maintain an effective HACCP system in the workplace
- Identify and mitigate food risks to health and safety in the workplace
- Maintain excellent personal hygiene and raise awareness of its importance
- Understand why HACCP is so important for the food, hospitality & catering industries
- Comply with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs
- Ensure a high level of competency and professionalism in the workplace
The course is delivered through our online learning platform, accessible through any internet-connected device. There are no formal deadlines or teaching schedules, meaning you are free to study the course at your own pace.
You are taught through a combination of
- Video lessons
- Online study materials
- Mock exams
- Multiple-choice assessment
Certificate of Achievement
Endorsed Certificate of Achievement from the Quality Licence Scheme
After successfully completing the course, learners will be able to order an endorsed certificate as proof of their new achievement. Endorsed certificates can be ordered and get delivered to your home by post for only £109. There is an additional £10 postage charge for international students.
CPD Certification from One Education
After successfully completing the MCQ assessment of this course, you will qualify for the CPD Certificate from One Education, as proof of your continued professional development. Certification is available in PDF format, at the cost of £9, or a hard copy can be sent to you via post, at the cost of £15.
This course has been endorsed by the Quality Licence Scheme for its high-quality, non-regulated provision and training programmes. This course is not regulated by Ofqual and is not an accredited qualification. Your training provider will be able to advise you on any further recognition, for example progression routes into further and/or higher education. For further information please visit the Learner FAQs on the Quality Licence Scheme website.
Method of Assessment
To assess your learning, you have to participate in an automated multiple choice question exam. You have to score at least 60% to pass the exam and to qualify for Quality Licence Scheme endorsed and CPD accredited certificates. After passing the exam, you will be able to apply for a certificate.
In addition, to enhance the depth of your knowledge regarding the course and further assess your learning, you are advised to complete the assignment questions provided at the end of the course, which you can complete anytime you wish. After submitting the assignment, our expert tutor will assess your assignment and will give you feedback on your performance.
Who is this Course for?
This advanced-level course is ideal for kitchen management staff, quality control staff and those who work in the food, catering or hospitality sector. It is for anyone who wishes to develop their understanding of HACCP systems, including employees of all levels.
Once you have successfully completed the course, you will have the skills, competence and professionalism to kickstart a career in a relevant field and prove your expertise when managing HAACP systems. Related professions in this field include:
- Restaurant Managers
- Baristas and Waiting Staff
- Market Stall Owners
- Food Hygiene Managers
- Food Safety Consultants
|Module 01: An Introduction to HACCP||00:15:00|
|Module 02: HACCP and Food Safety Legislation||00:25:00|
|Module 03: Food Safety Hazards||01:00:00|
|Module 04: Planning a HACCP System||00:40:00|
|Module 05: Creating the HACCP System||00:20:00|
|Module 06: Principle 1: Hazard Analysis||00:15:00|
|Module 07: Principle 2: Critical Control Points||00:12:00|
|Module 08: Principle 3: Critical Limits||00:20:00|
|Module 09: Principle 4: Monitoring Critical Control Points||00:20:00|
|Module 10: Principle 5: Corrective Action||00:25:00|
|Module 11: Principle 6: Verification of the HACCP System||00:30:00|
|Module 12: Principle 7: Documentation||00:16:00|
|Module 13: Implementing the HACCP System||00:12:00|
|Module 14: HACCP Alternatives||00:15:00|
|Mock Exam – HACCP Training||00:20:00|
|Final Exam – HACCP Training||00:20:00|
|Assignment – HACCP Training||1 week, 3 days|