Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised system for managing and monitoring food safety risks. It is underpinned by seven principles that, when properly applied, protect consumers from food-related hazards.
This course provides a comprehensive overview of the HACCP principles and explains how they apply in real-life situations.
You will learn:
- How HACCP started, and where it was first used
- The seven principles that make up HACCP
- How to conduct a hazard assessment
- What is meant by the term “critical control points”, and how to locate them
- The role of critical limits in reducing food safety risks
- Why you must implement reliable monitoring procedures, and what to do if you identify a problem
- The role of sound record keeping in HACCP, and how to check your safety measures are working
The course comprises 4 modules (around 2.5 hours of learning): What is HACCP, Determining Critical Control Points (CCPs) and Establishing Critical Limits, Establishing Monitoring Procedures and Corrective Actions, and Establishing Verification and Record Keeping Procedures.
This course is part of our compliance training courses, alongside our full CPD-accredited courses. Contact Skills Pad to discuss food safety training for your team.
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