Learners will develop a practical understanding of how HACCP works and why it plays a vital role in food safety management. The course explains what HACCP is and why it is used within food businesses, alongside the legal responsibilities for food safety. It covers the seven HACCP principles and explores the three main types of food safety hazards: biological, chemical and physical.

Learners will also gain insight into the importance of prerequisite programmes such as hygiene, cleaning and pest control, and how process flow diagrams support effective hazard analysis. The course explains how to identify Critical Control Points (CCPs), set critical limits, and carry out monitoring to keep food safe. It also outlines the actions required when controls fail, as well as how verification and record keeping support compliance.

By the end of the course, learners will understand how HACCP is applied in both catering and food manufacturing environments, and how it helps food businesses prevent hazards and maintain safe food practices.