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Understanding HACCP

In this course, we’ll explore HACCP (Hazard Analysis and Critical Control Point) and how it is used to identify and control hazards in food production. You’ll learn the eight preparatory stages and seven principles required to create a HACCP plan.

Learning Objectives

  • Describe the purpose of HACCP
  • Identify hazards and control points in food safety
  • Successfully complete a short HACCP prerequisite test
  • Explain the key elements of a HACCP plan
  • Recognise the eight preparatory stages to complete before creating a HACCP plan
  • List the seven main principles to consider when writing a HACCP plan
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Course Duration:

21

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Accreditations

CPD

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Touchpoint:

AA accessible

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Accessible PDF:

eBook

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