HACCP Training
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HACCP Training
- Bestseller
- Highly Rated
- Trending
- Featured
- Most Popular
- Video Training
HACCP Training equips you with knowledge to identify hazards, implement control measures, and maintain food safety standards. Perfect for food industry professionals seeking compliance and best practices in safety management.
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Overview of HACCP Training
If an environmental health officer walked into your kitchen tomorrow and asked who manages your HACCP plan, would you have a confident answer? Under UK food law, every food business must base its food safety procedures on Hazard Analysis and Critical Control Points (HACCP), and the staff responsible must be trained to apply them.
This HACCP training gives you that answer. Whether you’re a food handler, supervisor or business owner, it turns the law into everyday actions: what to check, when to step in and which records an inspector expects to find. It’s HACCP food safety training you can use on your very next shift.
This HACCP certification course runs across 14 modules. It covers the law behind HACCP, a full hour on biological, chemical and physical hazards, and each of the seven HACCP principles in its own module, from hazard analysis to documentation. The final modules cover putting the system into practice and other approaches to food safety management.
The course takes 8 hours and 17 minutes of guided study, fully online and self-paced, so you can study between shifts with one year’s access. Complete the scenario-based assignment, pass the final exam and order your CPD accredited certificate. Enrol today and take the guesswork out of food safety.
The course was audited and updated on: 29th October, 2026
What You Will Learn
By the end of this HACCP training course, you will be able to:
- Explain what HACCP is and why UK food law requires businesses to use it.
- Recognise biological, chemical and physical hazards at each stage of a food process.
- Plan an HACCP system before putting it into practice.
- Carry out a hazard analysis on a real food process.
- Decide which steps are critical control points (CCPs).
- Set critical limits that separate safe food from unsafe food.
- Set up monitoring checks that staff can follow on every shift.
- Choose the right corrective action when a monitoring check fails.
- Verify that your HACCP system is working as intended.
- Keep HACCP records that are clear, complete and ready for inspection.
- Put an HACCP system into practice in your own workplace.
- Compare HACCP with alternative approaches to food safety management.
What This HACCP Course Covers
Foundations. An introduction to HACCP, HACCP and food safety legislation, and food safety hazards. The hazards module runs for a full hour, the longest on the course.
Setting up your system. Planning a HACCP system and creating it step by step.
The seven principles. Each principle has its own module: hazard analysis, critical control points, critical limits, monitoring critical control points, corrective action, verification of the HACCP system, and documentation.
Putting it into practice. Implementing the HACCP system in a working environment and the alternatives to a full HACCP system.
Finishing the course. A mock exam, the final exam, a scenario-based assignment and your certificate.
The full module-by-module breakdown is in the course curriculum below.
Who Is This HACCP Course For?
This course suits anyone whose work touches food. It is especially useful if you are:
- A chef, cook or kitchen assistant working in a restaurant, café, pub or takeaway.
- A kitchen manager or supervisor responsible for daily food safety checks.
- A food production operative or line supervisor working in manufacturing or processing.
- Anyone opening a food business or reviewing the food safety system in an existing business.
- Professionals in quality or technical roles who need a clear grounding in HACCP.
- A member of a catering team in a care home, school or hospital.
- Anyone preparing for a regulated Level 3 or Level 4 HACCP award who wants to understand the principles first.
You do not need any previous food safety experience.
Why Learn HACCP
The risk is constant. Around 2.4 million cases of foodborne illness happen in the UK each year, according to the Food Standards Agency. Every food business faces the same core hazards every day, whatever its size.
The law expects it. Under Regulation (EC) No 852/2004, which still applies in UK law, food business operators must put in place and maintain procedures based on HACCP principles. The people responsible for those procedures must have adequate training in applying them, and all food handlers must be supervised and instructed or trained in food hygiene to suit their work.
It shows up in your hygiene rating. In England, Wales and Northern Ireland, the Food Hygiene Rating Scheme scores how well a business manages food safety, including its systems and records, alongside hygiene standards and the condition of the premises. A HACCP system that is understood and kept up to date supports that part of the score.
It makes you the person others rely on. When an inspector asks who looks after the HACCP plan, someone has to answer. Staff who can explain the critical control points and why each one matters quickly become the people a business trusts with responsibility.
Method of Assessment
Assessment is by an online multiple-choice exam. The pass mark is 60%, and results are marked automatically, so your result arrives straight away.
A mock exam comes first, so you can check where you stand before the final exam counts.
There is also a scenario-based assignment, where you apply HACCP principles to a realistic food safety situation. It comes back with personalised feedback rather than just a mark.
Certification
When you pass the final exam, you can order either or both certificates.
Quality Licence Scheme Endorsed Certificate. Posted to your address for £109. International students pay an extra £10 for postage.
CPD QS Accredited Certificate. A PDF version for £9 or a printed hard copy posted to you for £15.
CPD stands for Continuing Professional Development. A CPD accredited course has been independently assessed against CPD standards, which gives employers a reliable record of training you’ve completed outside formal qualifications.
Every certificate carries a unique code, so an employer can check it through the certificate validator on our site.
Requirements
There are no formal entry requirements, and no previous food safety experience is needed.
To get the most from the course, it helps to have:
- An internet-connected device to access the online course materials.
- Time set aside to study one or two modules per session at your own pace.
- Your workplace's food safety records or menu, so you can relate each HACCP principle to a process you already work with.
Course Duration and Access
The course has a total guided study time of 8 hours and 17 minutes.
A good way through it is one or two principles per session, with a gap of a day or so before the next. HACCP makes most sense when you apply each step to a real process, such as your own kitchen’s cooking and cooling routine, before moving on.
Your access lasts 1 year from enrolment. That gives you time to return to individual principles whenever your menu, your process or your role changes.
Career Path
HACCP is rarely a job title on its own. It is a requirement in a wide range of food roles, and it’s the starting point for the more senior food safety routes.
Where HACCP helps you straight away
Chef, Cook and Kitchen Assistant: Every commercial kitchen runs on HACCP-based checks, from cooking temperatures to cooling and storage. Staff who understand why each check exists make fewer mistakes and are trusted with more.
Kitchen Manager and Food Safety Supervisor: Responsible for making sure checks happen on every shift and that records are complete when an inspector visits.
Food Production Operative and Line Supervisor: Keeping a production line inside its critical limits and acting quickly when a reading falls outside them.
Food Business Owner: Responsible in law for the business’s food safety procedures, whether through a full HACCP plan or a system such as Safer Food, Better Business.
Where HACCP can take you further
Quality Assurance Technician: Testing products and checking processes against food safety standards in manufacturing.
HACCP Team Leader: Leading the team that designs, reviews and updates a site’s HACCP plan.
Technical Manager or Food Safety Manager: Owning the HACCP system across a site, including audits, supplier standards and dealing with environmental health officers.
This course is the starting point for all of them. For the first group, it gives you a clear grounding you can use at work straight away. For the second, it is the foundation that regulated Level 3 and Level 4 HACCP awards and hands-on experience carry forward.
Frequently Asked Questions
HACCP stands for Hazard Analysis and Critical Control Points. It is a preventive food safety system that identifies where hazards can occur in a food process and puts a control in place at each critical point.
Hazard analysis, identifying critical control points, setting critical limits, monitoring, corrective action, verification, documentation, and record keeping. This course gives each one its own module.
Food businesses must have procedures based on HACCP principles, and the people responsible for them must be adequately trained. The law sets the standard of training rather than naming a specific course or certificate.
The food business operator. That is usually the owner or the company, which must make sure HACCP-based procedures are in place, followed and kept up to date.
Food hygiene training covers safe day-to-day practice, such as handwashing, cleaning and temperature control. HACCP is the management system behind it, deciding where hazards occur, how each is controlled and how that control is recorded.
Not always. The law allows procedures to suit the size of the business, and many small businesses in England use the Food Standards Agency’s Safer Food, Better Business pack, which is based on HACCP principles.
A step in a food process where a control is essential to prevent a hazard, remove it or reduce it to a safe level. Cooking raw chicken to a safe core temperature is a common example.
Biological hazards such as harmful bacteria, chemical hazards such as cleaning products, and physical hazards such as glass or metal. This course spends a full hour on food safety hazards.
Yes. You study every module online, sit the exams online and order your certificate once you pass. There are no fixed class times.
This course has a guided study time of 8 hours and 17 minutes. You can work through it at your own pace within your one year of access.
UK law does not set a statutory expiration date for HACCP training. Most certificates do not expire, though industry best practice and local authority inspectors usually recommend updating your training every 3 years or whenever your menu, processes, or responsibilities change.
Standard UK HACCP training is typically structured at Level 2 for food handlers, Level 3 for supervisors, and Level 4 for managers or HACCP team leads. While regulated national qualifications exist at these levels, non-regulated CPD courses cover the exact same seven principles to give you practical workplace knowledge or prepare you for formal assessment.
Course Curriculum
| HACCP Training | |||
| 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 | |||
| Mock Exam – HACCP Training | 00:20:00 | ||
| Final Exam | |||
| Final Exam – HACCP Training | 00:20:00 | ||
| Assignment | |||
| Assignment – HACCP Training | 4 days, 2 hours | ||
| Recommended Materials | |||
| Workbook – HACCP Training | 6 days, 2 hours | ||
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