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Hazard analysis and critical control point (HACCP)

Hazard Analysis and Critical Control Point (HACCP) is a food safety management system that is essential for all successful food businesses. Online HACCP training ensures an understanding for managers, supervisors and employees in how to manage food safety in the workplace and implement an effective HACCP-based management system.


This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses

  • Manager / Supervisor
  • Lead Engineer
  • Director
  • Head Chef / Head Cook
  • Lead Quality Controller
  • Health & Safety Officer

Major highlights ROSPA  approved course about course 

  • Equals to royal society for public health (RSPH)U.K and chartered institute of environmental health (CIEH) U.K syllabus
  • Same as royal environmental health institute of Scotland (REHIS) elementary food hygiene syllabus
  • Meets UK and EU guidelines for food businesses

By the end of this course learners will:

  • Understand why a HACCP food safety management system is important and beneficial.
  • Understand food hygiene law and the different food safety management systems that can be chosen.
  • Know how to plan and implement a successful HACCP system and avoid the common pitfalls.
  • Understand the importance of having effective prerequisite programmes in place.
  • Know how to conduct a hazard analysis and identify critical control points.
  • Understand the significance of critical limits and corrective action and know why these need to be carefully monitored.
  • Know how to validate and verify the HACCP plan and understand the importance of keeping documentation

How our training certificate helps you on your career?

  • Mandatory qualification: having food safety and hygiene training is mandatory for food handlers in all type of food industry form cafeteria to hotel to catering to store,
  • Boost your career prospects: Safety is an integrated part of hospitality sector so career growth without food safety knowledge is almost impossible in food industry. Having an internationally recognized certificate can boost career prospects for everyone who wishes to achieve the long term career in food industry in home and abroad with attractive package
  • Updated and competitive : Our internationally accredited courses can provide the extensive knowledge about the food safety, and HACCP practice that can help individual to be up dated and make more dynamic and competent in to the job market.
  • Confidence:- extensive knowledge about the food safety/HACCP procedure can develop the confidence to the candidates and also having the internationally certified qualification can also add the confidence level to the candidates
  • Improve their knowledge and expertise : The food safety training provides candidates with the latest and standard food hygiene methods with the help of well-researched and approved written study material, interactive exercises and informative video content to help students improve their knowledge and expertise in food safety responsibilities
  • Eligible for next level qualification: greater level qualification greater opportunity with greater facility

Program Contents

1)    An Introduction to HACCP –
What is food safety management, key terms, what is HACCP, benefits of HACCP and why HACCP is important.
2)    HACCP and the law-
Food safety legislation, training requirements, enforcing the law and due diligence.
3)    HACCP Alternatives-
Should I use HACCP? Safer food better business, cook safe , safe catering, iso 9001:2015,iso 22000:2005, other national guids and certification schemes.
4)    Planning a HACCP System – preparing for HACCP, creating a HACCP plan and HACCP success vs failure  
5)    Food Safety Hazards – how contamination applies to HACCP, types of contamination, physical, chemical, microbial, and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
6)    Prerequisite Programmes –what are prerequisites? Example of prerequisites, effective prerequisites and assessing prerequisites.
7)    Creating the HACCP System –the 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.
8)    Principle 1: Hazard Analysis –what is hazard analysis? The 3 stage approach,  hazard analysis documentation, prerequisites/HACCP and useful contacts.
9)    Principle 2: Critical Control Points –what is a control measure? What is critical control point? Overusing CCPS, decision trees and the codex alimentations commission decision tree
10) Principle 3: Critical Limits –what is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits
11) Principle 4: Monitoring Critical Control Points –what is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan
12) Principle 5: Corrective Action what is corrective action? Levels of correctives action, corrective action, corrective action procedures, example of corrective action and products recalls
13) Principle 6: Verification of the HACCP System –
Why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.
14) Documentation-record keeping, maintain the HACCP team, maintaining sources of information, maintain HACCP documentation.
15) Implementing the HACCP System –implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion


Certification From : CPD,ROSPA U.K
Course Duration = 15 days
Total Classes = 7 Classes
Course Type = Both