Food Hygiene
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Food safety is a fundamental responsibility across every stage of the food supply chain. One of the most effective systems for preventing food safety hazards is Hazard Analysis and Critical Control Points (HACCP), a globally recognised approach that helps food businesses identify, assess and control risks before they affect consumers.
This Introduction to HACCP in Food Safety course provides a comprehensive understanding of HACCP principles, food safety management systems and international best practices. You’ll explore foodborne hazards, prerequisite programmes, the seven principles of HACCP, documentation, auditing, ISO 22000 integration, regulatory frameworks and emerging technologies that are shaping the future of food safety management.
Designed for food handlers, catering professionals, food manufacturers, quality assurance personnel, supervisors and anyone involved in food production or safety management, this flexible online course combines internationally recognised guidance with practical knowledge. With tutor support, self-paced learning, lifetime access and an instant CPD-accredited certificate upon successful completion, you’ll develop the confidence to support effective food safety systems and contribute to a strong culture of compliance.
Key Features
- CPD Accredited
- Fully online, self-paced learning
- Interactive modules for better engagement
- Audio and visual learning materials
- Assessment included
- Accessible on mobile, tablet, and desktop
- 24/7 tutor support
Sneak Peek
Learning Outcomes
A well-designed HACCP system helps food businesses identify potential hazards before they become risks to consumer health. By understanding the principles of preventive food safety management, learners can contribute to safer food production, stronger regulatory compliance and improved operational standards across the food industry.
Upon successful completion of this course, you will be able to:
- Understand the history, purpose and importance of HACCP in food safety.
- Identify biological, chemical, physical and allergen hazards within food production.
- Explain the role of prerequisite programmes in supporting HACCP systems.
- Apply the seven principles of HACCP to food safety management.
- Understand how Critical Control Points (CCPs) are identified and monitored.
- Develop an understanding of HACCP documentation and record-keeping requirements.
- Recognise the relationship between HACCP, ISO 22000 and Food Safety Management Systems.
- Understand food safety audits, inspections and compliance processes.
- Explore digital technologies and emerging trends in food safety management.
- Promote a proactive food safety culture within food businesses.
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
HACCP plays an essential role in maintaining food safety across catering, manufacturing and food production. This course is suitable for anyone involved in producing, handling, supervising or managing food safety processes.
This course is suitable for:
- Food Handlers
- Catering Staff
- Chefs and Kitchen Supervisors
- Food Production Operatives
- Quality Assurance Personnel
- Food Safety Officers
- HACCP Team Members
- Food Manufacturing Staff
- Hospitality Managers
- Anyone interested in food safety management
Whether you’re new to HACCP or looking to strengthen your understanding of food safety systems, this course provides a solid theoretical foundation.
Why Take This Course
Food safety depends on identifying risks before they become problems. HACCP provides a structured and internationally recognised framework that helps organisations prevent contamination, improve compliance and protect consumer health throughout the food supply chain.
Throughout this course, you’ll explore hazard analysis, prerequisite programmes, HACCP planning, monitoring procedures, auditing, documentation, food safety legislation and emerging technologies. You’ll also gain an understanding of how effective food safety management supports regulatory compliance, operational efficiency and customer confidence.
With flexible online learning, tutor support, lifetime access and an instant CPD-accredited certificate upon successful completion, this course provides valuable knowledge for anyone seeking to build expertise in food safety management.
Job Opportunities & Salary Expectations in the UK
| Job Role | Average UK Salary |
|---|---|
| Food Production Operative | £24,000–£30,000 per year |
| Food Safety Technician | £28,000–£38,000 per year |
| Quality Assurance Technician | £28,000–£40,000 per year |
| HACCP Coordinator | £35,000–£48,000 per year |
| Food Safety Officer | £35,000–£55,000 per year |
| Quality Assurance Manager | £40,000–£60,000 per year |
| Food Production Manager | £45,000–£65,000 per year |
| Technical Manager (Food Industry) | £50,000–£75,000+ per year |
Actual salaries vary depending on qualifications, experience, employer and location.
Entry Requirements
This course is suitable for anyone interested in food safety and HACCP principles.
- No previous HACCP qualifications are required.
- Suitable for beginners and experienced food industry professionals.
- Basic English reading and communication skills are recommended.
- Access to a computer, tablet or smartphone with an internet connection is required.
- An interest in food safety, quality assurance or food production is beneficial.
Course Curriculum
The detailed curriculum outline of our Introduction to HACCP in Food Safety is as follows:
Develop a strong understanding of the origins and purpose of HACCP as a preventive food safety system. This module explores the history of HACCP, foodborne hazards, international regulatory frameworks, the role of Codex Alimentarius and the benefits and limitations of HACCP within modern food production.
Explore the essential programmes that support effective HACCP implementation. You’ll examine good manufacturing practices, hygiene standards, sanitation procedures, facility design, equipment maintenance, pest management and allergen control measures that provide the foundation for safe food production.
Gain a comprehensive understanding of the core principles that underpin every HACCP system. This module covers hazard analysis, Critical Control Points (CCPs), critical limits, monitoring activities, corrective actions, verification processes and ongoing review to support effective food safety management.
Learn how accurate documentation supports successful HACCP implementation. This module explains the Codex steps for developing HACCP plans, creating process flow diagrams, maintaining records, preparing product descriptions and reviewing food safety documentation to demonstrate compliance and continuous improvement.
Examine how HACCP is applied across food manufacturing, catering and food service operations. You’ll explore ISO 22000 integration, international regulatory frameworks, food safety inspections, internal auditing processes and practical strategies for maintaining compliance while avoiding common implementation challenges.
Conclude the course by exploring the importance of food safety culture, ethical responsibility and innovation within the food industry. This module examines leadership, digital HACCP systems, blockchain, traceability technologies, whole genome sequencing and emerging global challenges that continue to shape the future of food safety management.
FAQs
1. What is HACCP?
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised food safety management system designed to identify, assess and control hazards throughout food production. It focuses on preventing risks rather than reacting to problems after they occur.
2. Who should take this course?
This course is suitable for food handlers, catering professionals, chefs, quality assurance staff, food manufacturers, supervisors and anyone involved in food safety management. It is appropriate for both beginners and experienced professionals.
3. Does the course explain the seven principles of HACCP?
Yes. You’ll learn each of the seven HACCP principles, including hazard analysis, identifying Critical Control Points (CCPs), monitoring procedures, corrective actions, verification and record-keeping.
4. Will I learn about food safety hazards?
Yes. The course covers biological, chemical, physical and allergen hazards, helping you understand how these risks can be identified and controlled within food businesses.
5. Is ISO 22000 included?
Yes. The curriculum explains how HACCP integrates with ISO 22000 and broader Food Safety Management Systems (FSMS) used across the global food industry.
6. Does the course cover food safety audits?
Yes. You’ll explore internal audits, inspections, compliance requirements and documentation practices that support continuous improvement and regulatory readiness.
7. Is this course suitable for beginners?
Yes. No previous HACCP knowledge is required. The course provides a structured introduction to HACCP principles and food safety management.
8. Will I learn about modern food safety technologies?
Yes. The course introduces digital HACCP systems, blockchain, traceability, software tools and emerging technologies that are transforming food safety management.
9. Can this course support career development in the food industry?
Yes. The knowledge gained can support professional development in catering, food manufacturing, quality assurance, food safety and compliance-related roles.
10. Will I receive a certificate after completing the course?
Yes. Upon successful completion, you’ll receive an instant CPD-accredited certificate recognising your learning.
Course Curriculum
| Introduction to HACCP in Food Safety | |||
| Module 1 Part 1 | 00:04:00 | ||
| Module 1 Part 2 | 00:03:00 | ||
| Module 2 Part 1 | 00:04:00 | ||
| Module 2 Part 2 | 00:02:00 | ||
| Module 3 Part 1 | 00:08:00 | ||
| Module 3 Part 2 | 00:02:00 | ||
| Module 4 Part 1 | 00:04:00 | ||
| Module 4 Part 2 | 00:03:00 | ||
| Module 5 – Part 1 | 00:05:00 | ||
| Module 5 – Part 2 | 00:02:00 | ||
| Module 6 Part 1$ | 00:04:00 | ||
| Module 6 – Part 2 | 00:02:00 | ||
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- 1 year
- Intermediate
- Course Certificate
- 43 minutes Gift this course
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