RIDDOR

This module introduces the fundamentals of HACCP (Hazard Analysis and Critical Control Points) and explains its importance in food safety management. You will learn about the origins and purpose of HACCP, explore key UK food safety legislation, and understand the legal responsibilities of employers and employees. The module also provides an overview of the 7 HACCP principles and examines how HACCP is applied across different food businesses, including catering, hospitality, food manufacturing, and food production environments.

In this module, you will explore the different types of food safety hazards that can affect food products and consumer safety. You will learn how to identify biological, chemical, physical, and allergenic risks, understand hazard analysis processes, and examine how critical control points are determined. The module also explains the importance of critical limits and how they help maintain effective food safety controls throughout food handling operations.

This module focuses on the systems used to monitor food safety controls and respond effectively when issues arise. You will learn about monitoring procedures, corrective actions, verification and validation activities, and the importance of maintaining accurate HACCP documentation. The module also highlights the role of records in supporting traceability, demonstrating compliance, and ensuring food safety management systems remain effective.

In this final module, you will learn how HACCP systems are implemented and maintained within food businesses. The module explores the responsibilities of HACCP team members, the use of workplace tools such as flowcharts and checklists, and the importance of staff training and continuous improvement. It concludes with guidance on compliance checks, system reviews, and best practices for maintaining effective HACCP procedures within food environments.