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.

You will 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
• The role of sound record keeping in HACCP, and how to check that your safety measures are working