Compliance

HACCP Certification

Hazard Analysis and Critical Control Point (HACCP) system is an internationally-recognised approach to managing and monitoring food safety risks.

It is underpinned by seven principles that, when properly utilised, protect consumers from food-related hazards. This course will provide you with a comprehensive overview of the HACCP principles and will explain how they apply in real-life situations.

What you'll learn

  • How HACCP started
  • Where HACCP 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’
  • How to locate critical control points
  • The role of critical limits in reducing food safety risks
  • Why you must implement a reliable set of monitoring procedures, and what to do, if you identify a problem