This comprehensive course provides detailed understanding of Hazard Analysis and Critical Control Points (HACCP) principles and their practical application in hospitality and catering environments.

It covers both operational and management aspects of implementing and maintaining effective HACCP-based food safety management systems, ensuring compliance with UK food safety legislation.

Who is this course for?

This course is designed for food handlers, supervisors, and managers working in hospitality and catering who need both practical and managerial understanding of HACCP systems. It is particularly valuable for those responsible for developing, implementing, and monitoring food safety management systems, as well as those seeking to progress from basic HACCP knowledge to a supervisory level.

Course Content

• HACCP Principles and Legal Requirements
• Prerequisite Programmes
• Hazard Analysis
• Critical Control Points Identification
• Critical Limits
• Monitoring Procedures
• Corrective Actions
• Verification Processes
• Documentation Systems
• HACCP Plan Development
• Implementation Strategies
• Team Management
• Validation Methods
• Review and Update Procedures
• Internal Auditing
• Training Requirements
• Risk Assessment
• Food Safety Management Tools

Course Objectives

• Understand the seven principles of HACCP and their application
• Know how to implement prerequisite programmes effectively
• Be able to identify and analyse food safety hazards
• Understand how to determine critical control points
• Know how to establish monitoring systems and critical limits
• Be able to develop and implement corrective actions
• Understand verification and validation procedures
• Know how to maintain accurate HACCP documentation
• Be able to lead and participate in HACCP team activities
• Understand how to conduct internal audits
• Know how to review and update HACCP systems
• Be able to train staff in HACCP procedures
• Understand the role of management in HACCP implementation