HACCP Certification

Name: HACCP Certification
Price: 20 GBP
Rating: 4.9 (18 reviews)

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Curriculum

A HACCP Certification course equips you with the knowledge and practical skills to develop, implement, and maintain an effective Hazard Analysis and Critical Control Points (HACCP) system. It helps you understand how to identify food safety hazards, control risks, and meet recognised food safety standards across the food supply chain.

Whether you’re starting a career in food safety or looking to strengthen your professional knowledge, this beginner-friendly course explains HACCP principles in a clear and practical way. You’ll learn how to carry out hazard analysis, establish critical control points, maintain accurate records, and support legal compliance in food businesses.

Developed by qualified industry professionals, this CPD accredited course from Training Express combines interactive learning, expert tutor support, and practical guidance. Study online at your own pace on any device, enjoy lifetime access to the course materials, and receive an instant free CPD certificate upon successful completion.

Sneak Peek

Learning Outcomes

By the end of this course, you’ll have a strong understanding of HACCP principles and the confidence to apply food safety management practices in real workplace settings.

Understand the purpose and importance of HACCP in food safety.
Identify biological, chemical, and physical food hazards.
Conduct effective hazard analysis and risk assessments.
Apply the seven principles of HACCP correctly.
Establish and monitor Critical Control Points (CCPs).
Implement verification, validation, and corrective actions.
Maintain accurate HACCP documentation and records.
Support food safety compliance and continuous improvement.

Certification

Instant digital certificate available upon completion
Printed certificate available for delivery (postal charges may apply)
Certification is recommended to be renewed every 3 years to stay updated

Accreditation

This course is fully accredited by CPD and endorsed by QLS, ensuring recognised standards of quality and learning.

Who Should Take This Course

This course is ideal for anyone involved in food production, processing, preparation, storage, or distribution. Whether you’re new to the food industry or looking to refresh your knowledge, this course provides practical guidance that can be applied across a wide range of food businesses.

Food Handlers
Food Production Staff
Quality Assurance Professionals
HACCP Team Members
Food Safety Managers
Catering and Hospitality Staff
Food Manufacturing Employees
Warehouse and Distribution Staff
Food Business Owners
Anyone responsible for food safety and compliance

No previous HACCP knowledge is required. The course is designed to be easy to understand for beginners while offering valuable knowledge for experienced food industry professionals.

Why Take This Course

Food safety is a legal and ethical responsibility for every food business. Understanding HACCP helps you minimise food safety risks, protect consumers, and maintain compliance with recognised industry standards while supporting a strong food safety culture.

Gain a recognised CPD accredited qualification.
Study online anytime with lifetime access.
Learn at your own pace on desktop, tablet, or mobile.
Receive expert tutor support throughout your learning.
Understand the HACCP system using practical examples.
Improve your knowledge of food safety legislation and compliance.
Develop practical skills that can be applied immediately in the workplace.
Strengthen your CV and career opportunities.
Learn through interactive, easy-to-follow modules.
Receive an instant free CPD certificate after successful completion.

Whether you’re looking to improve workplace food safety, meet regulatory requirements, or advance your career in the food industry, this course provides practical, industry-relevant knowledge that will benefit both you and your organisation.

Job Opportunities & Salary Expectations in the UK

Completing a HACCP certification course can improve your career prospects across food manufacturing, hospitality, retail, catering, food production, and quality assurance, where food safety knowledge is highly valued.

Food Safety Officer – £28,000–£42,000 per year
Quality Assurance Officer – £30,000–£45,000 per year
Food Safety Manager – £40,000–£60,000 per year
Quality Assurance Manager – £42,000–£65,000 per year
HACCP Coordinator – £32,000–£48,000 per year
Food Production Manager – £38,000–£60,000 per year
Technical Manager (Food Industry) – £45,000–£70,000 per year
Food Hygiene Consultant – £35,000–£60,000+ per year

Salaries vary depending on experience, qualifications, employer, industry sector, and location within the UK. Combining HACCP certification with practical food safety experience can significantly enhance your long-term career prospects.

Entry Requirements

This course is suitable for learners of all experience levels.

No formal qualifications required.
No previous HACCP experience needed.
Basic English reading and writing skills.
Internet-connected computer, tablet, or smartphone.

Course Curriculum

The detailed curriculum outline of our HACCP Certification is as follows:

Module 1: Foundations of Food Safety and HACCP

Begin your learning journey by exploring the fundamental principles of food safety and the development of the HACCP system. This module explains why food safety management is essential, how HACCP has evolved over time, and the legal and regulatory framework that supports safe food production and handling.

Module 2: Preliminary Tasks and Team Preparation

Before implementing HACCP, careful planning is essential. In this module, you’ll learn how to prepare for HACCP implementation by defining products, assembling an effective HACCP team, mapping production processes, and ensuring every stage of the food operation is accurately documented.

Module 3: Prerequisite Programs and Facility Controls

A successful HACCP system relies on strong prerequisite programmes. This module introduces the operational controls, hygiene practices, sanitation procedures, and facility standards that create a safe production environment and provide the foundation for effective food safety management.

Module 4: Food Safety Hazards and Hazard Analysis

Understanding food safety hazards is central to HACCP. This module explains how to identify biological, chemical, and physical hazards, assess the level of risk they present, and determine appropriate control measures to minimise the likelihood of food contamination.

Module 5: Codex Framework and HACCP Planning

Develop a deeper understanding of internationally recognised HACCP guidance through the Codex Alimentarius framework. This module explains how the preliminary steps and seven HACCP principles work together to create a structured, practical, and effective food safety management system.

Module 6: Critical Control Points and Limits

Learn how organisations establish effective control measures that prevent or reduce food safety risks. This module explores Critical Control Points, critical limits, monitoring activities, corrective actions, and the practical processes required to maintain consistent food safety standards.

Module 7: Verification and Validation

Monitoring alone is not enough to ensure food safety. In this module, you’ll discover how verification and validation activities confirm that your HACCP plan is working effectively, while supporting continuous improvement, internal auditing, and long-term compliance.

Module 8: Documentation, Records, and Compliance

Accurate documentation plays a vital role in every HACCP system. This module explains how to maintain reliable records, prepare for inspections and audits, manage document control, and demonstrate ongoing compliance with food safety requirements and industry best practices.

Module 9: Implementation, Training, and Crisis Management

Complete the course by learning how to successfully implement and maintain a HACCP system within a food business. You’ll explore staff training, food safety culture, crisis management, product recall procedures, and the ongoing responsibilities needed to ensure continual compliance and consumer protection.

FAQs

1. What is HACCP certification?

HACCP certification demonstrates that you understand the principles of Hazard Analysis and Critical Control Points and how they are applied to food safety management. This course teaches you how to identify hazards, control food safety risks, and support compliance with recognised food safety standards.

2. Is this HACCP certification course suitable for beginners?

Yes. This course is designed for beginners as well as experienced food industry professionals. Every topic is explained in simple, practical language, making it easy to understand HACCP principles and apply them confidently in a real workplace.

3. Can I study this HACCP course online?

Yes. This HACCP Certification course is delivered entirely online by Training Express, allowing you to study whenever it suits you. With lifetime access, you can learn at your own pace using your computer, tablet, or smartphone and revisit the course materials whenever needed.

4. Will I receive a certificate after completing the course?

Yes. After successfully completing the course, you’ll receive an instant CPD accredited certificate from Training Express. This certificate demonstrates your commitment to professional development and can strengthen your CV when applying for food safety and quality assurance roles.

5. Why is HACCP important in the food industry?

HACCP provides a proactive approach to preventing food safety hazards before they become serious problems. It helps businesses improve food safety, protect consumers, meet legal requirements, reduce food contamination risks, and maintain high standards of quality throughout the food supply chain.

6. Who should complete HACCP certification?

HACCP certification is suitable for anyone involved in the food supply chain, including food handlers, catering staff, quality assurance professionals, food manufacturers, supervisors, and business owners. It is particularly valuable for those responsible for maintaining food safety standards and regulatory compliance.

7. What are the seven principles of HACCP?

The seven HACCP principles provide a systematic approach to food safety management. They include conducting hazard analysis, identifying Critical Control Points (CCPs), establishing critical limits, monitoring procedures, corrective actions, verification activities, and maintaining accurate documentation to ensure food safety.

8. How long do I have access to this HACCP course?

When you enrol with Training Express, you’ll receive lifetime access to the course materials. This allows you to study at your own pace, revisit lessons whenever needed, and refresh your knowledge whenever food safety regulations or workplace responsibilities change.

9. Is HACCP certification recognised in the UK?

Yes. HACCP is a globally recognised food safety management system and is widely accepted across the UK food industry. Completing a CPD accredited HACCP course demonstrates your commitment to professional development and supports compliance with recognised food safety standards.

10. Can HACCP certification improve my career prospects?

Absolutely. Employers across the food manufacturing, catering, hospitality, retail, and food production sectors value professionals with HACCP knowledge. This certification can strengthen your CV, improve your employment opportunities, and support career progression into food safety and quality management roles.

Course Curriculum

Introduction
	Introduction	00:01:00
Module 1: Foundations of Food Safety and HACCP
	1.1. Foundations of Food Safety and HACCP	00:01:00
	1.1.1. Introduction to Food Safety	00:01:00
	1.1.2. History and Importance of Food Safety Management Systems	00:01:00
	1.1.3. The History of HACCP	00:01:00
	1.1.4. Laws and Regulations Governing HACCP	00:01:00
	1.1.5. Overview of Food Microorganisms	00:01:00
Reading Materials
	1. Foundations of Food Safety and HACCP	00:00:00
Module 2: Preliminary Tasks and Team Preparation
	2.1 Preliminary Tasks and Team Preparation	00:01:00
	2.1.1 Assemble the HACCP Team	00:01:00
	2.1.2 Describe the Product and Its Intended Use	00:01:00
	2.1.3 Develop a Finished Product Description	00:01:00
	2.1.4 Define the Process and Create a Flow Diagram	00:01:00
	2.1.5 On-Site Confirmation and Verification of the Flow Diagram	00:01:00
Reading Materials
	2. Preliminary Tasks and Team Preparation	00:00:00
Module 3: Prerequisite Programs and Facility Controls
	3.1. Prerequisite Programs and Facility Controls	00:01:00
	3.1.1. Good Manufacturing Practices (GMPs)	00:01:00
	3.1.2. Sanitation Standard Operating Procedures (SSOPs)	00:01:00
	3.1.3. Pre-Requisite Programs and Their Documentation	00:01:00
	3.1.4. Conditions for Pathogen Growth and Facility Hazards	00:01:00
	3.1.5. Identify the Product’s Intended Use and Consumer	00:01:00
Reading Materials
	3. Prerequisite Programs and Facility Controls	00:00:00
Module 4: Food Safety Hazards and Hazard Analysis
	4.1. Food Safety Hazards and Hazard Analysis	00:01:00
	4.1.1. Types of Food Safety Hazards (Biological, Chemical, Physical)	00:01:00
	4.1.2. Identify Hazards in Raw Materials and Process Steps	00:01:00
	4.1.3. Conduct a Hazard Analysis (Principle 1)	00:01:00
	4.1.4. Determine Likelihood and Severity of Hazards	00:01:00
	4.1.5. Determine Control Measures for Significant Hazards	00:01:00
Reading Materials
	4. Food Safety Hazards and Hazard Analysis	00:00:00
Module 5: Codex Framework and HACCP Planning
	5.1. Codex Framework and HACCP Planning	00:00:00
	5.1.1. Apply the Codex 12 Steps to HACCP	00:01:00
	5.1.2. Apply the Seven Principles of HACCP	00:01:00
	5.1.3 Introduction to the Seven HACCP Principles	00:01:00
	5.1.4 Preliminary Tasks Before Implementation	00:01:00
	5.1.5. Create and Verify the Flow Diagram	00:01:00
Reading Materials
	5. Codex Framework and HACCP Planning	00:00:00
Module 6: Critical Control Points and Limits
	6.1 Critical Control Points and Limits	00:01:00
	6.1.1. Identify Critical Control Points (Principle 2)	00:01:00
	6.1.2 Establish Critical Limits (Principle 3)	00:01:00
	6.1.3. Evaluate Monitoring Procedures and Responsibilities (Principle 4)	00:01:00
	6.1.4 Assess the Process Flow Diagram	00:01:00
	6.1.5 Describe Elements of Appropriate Corrective Actions (Principle 5)	00:01:00
Reading Materials
	6. Critical Control Points and Limits	00:00:00
Module 7: Verification and Validation
	7.1. Verification and Validation	00:01:00
	7.1.1. Establish Verification Procedures (Principle 6)	00:01:00
	7.1.2 Identify Methods to Verify the HACCP Plan	00:01:00
	7.1.3. Evaluate Validation Methods for the HACCP Plan	00:01:00
	7.1.4. Conduct Internal Audits and Continuous Improvement	00:01:00
Reading Materials
	7. Verification and Validation	00:00:00
Module 8: Documentation, Records, and Compliance
	8.1. Documentation, Records, and Compliance	00:01:00
	8.1.1. Establish Record-Keeping Procedures (Principle 7)	00:01:00
	8.1.2. Maintain Accurate and Accessible Records	00:01:00
	8.1.3. Prepare for Audits and Regulatory Inspections	00:01:00
	8.1.4. Manage HACCP Plan Updates and Version Control	00:01:00
Reading Materials
	8. Documentation, Records, and Compliance	00:00:00
Module 9: Implementation, Training, and Crisis Management
	9.1. Implementation, Training, and Crisis Management	00:01:00
	9.1.1. Implement the HACCP Plan at Your Facility	00:01:00
	9.1.2. Train Staff and Build a Food Safety Culture	00:01:00
	9.1.3. Identify Roles in Plan Execution and Oversight	00:01:00
	9.1.4 Recall Management and Enforcement Procedures	00:01:00
Reading Materials
	9. Implementation, Training, and Crisis Management	00:00:00
Conclusion
	Conclusion	00:01:00