This course provides essential knowledge of Hazard Analysis and Critical Control Points (HACCP) principles and their practical application in food safety management within hospitality and catering settings.

It focuses on developing understanding of food safety procedures and the implementation of HACCP principles in daily operations.

Who is this course for?

This course is essential for food handlers and hospitality staff who need to understand and implement HACCP-based food safety procedures in their daily work. It is particularly suitable for kitchen staff, chefs, and catering assistants who work within established HACCP systems and need to understand their role in maintaining food safety.

Course Content

• Introduction to HACCP
• Food Safety Hazards
• Prerequisites for HACCP
• The Seven HACCP Principles
• Safe Food Handling
• Temperature Control
• Cross-Contamination Prevention
• Personal Hygiene
• Cleaning and Sanitising
• Stock Control
• Food Storage
• Record Keeping
• Common CCPs in Catering
• Monitoring Procedures

Course Objectives

• Understand the basic principles of HACCP
• Know how to identify different types of food safety hazards
• Be able to implement prerequisite programmes
• Understand the importance of critical control points
• Know how to monitor and record critical limits
• Be able to take appropriate corrective actions
• Understand the importance of documentation
• Know how to maintain personal hygiene standards
• Be able to prevent cross-contamination
• Understand temperature control requirements
• Know how to complete monitoring records accurately
• Be able to follow food safety procedures
• Understand their role within the HACCP system