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This course covers the practical food-safety knowledge relevant to Food Safety Management: Hazard Analysis & Critical Control Point (HACCP), helping learners control contamination, allergen and hygiene risks.

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Food Safety Management: Hazard Analysis & Critical Control Point (HACCP) Online Training Course Summary

Course Name: Food Safety Management: Hazard Analysis & Critical Control Point (HACCP) Online Training Course
Duration: 1 hour
Delivery: Online Training Course
Certificate Included: Instant Digital Certificate
Accreditation: CPD Accredited
Suitable For: Food handlers, chefs, cooks, kitchen assistants, catering staff, hospitality workers, healthcare and social care staff handling food, supervisors, managers, food business owners and anyone responsible for food safety management procedures.
Assessment: Online Multiple Choice Test
Access: Instant Access

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CPD Points

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What is Food Safety Management: Hazard Analysis & Critical Control Point (HACCP) training?

Food Safety Management: Hazard Analysis & Critical Control Point (HACCP) Training provides an introduction to the internationally recognised food safety management system used to identify, assess and control food safety hazards throughout food preparation and production.

The training explains how biological, chemical and physical hazards can affect food safety, the purpose of food safety management procedures, and how HACCP plans help prevent contamination before problems occur. Learners explore the seven HACCP principles, critical control points, monitoring procedures and record keeping.

Completing this training helps staff understand their responsibilities when preparing, handling or serving food, supporting safer working practices and compliance with UK food hygiene legislation and recognised industry guidance.

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Who Is This Course For?

Food Safety Management: Hazard Analysis & Critical Control Point (HACCP) Training provides an introduction to the internationally recognised food safety management system used to identify, assess and control food safety hazards throughout food preparation and production.

The training explains how biological, chemical and physical hazards can affect food safety, the purpose of food safety management procedures, and how HACCP plans help prevent contamination before problems occur. Learners explore the seven HACCP principles, critical control points, monitoring procedures and record keeping.

Completing this training helps staff understand their responsibilities when preparing, handling or serving food, supporting safer working practices and compliance with UK food hygiene legislation and recognised industry guidance.

Key Benefits

✓ Understand the principles of HACCP and food safety management

✓ Identify biological, chemical and physical food hazards

✓ Recognise critical control points within food processes

✓ Support compliance with UK food hygiene legislation

✓ Improve food safety monitoring and record keeping

✓ Help protect customers, patients and service users from foodborne illness

Course Modules

• Course Introduction: Food Safety Management: Hazard Analysis &

• Critical Control Point

• Hazard Analysis & Critical Control Point

• Explaining Hazards

• Food Safety Management Procedures

• Legislation

• What is a HACCP Plan?

• HACCP System

• Preliminary Tasks of a HACCP Plan

• What are the HACCP Principles?

• Critical Control Point

• Reviewing HACCP

• HACCP Records and Certification

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Learning Outcomes

By the end of this course, learners will be able to:

• Explain key principles of food safety and hygiene
• Recognise biological, chemical, physical and allergen hazards
• Prevent cross-contamination through safer working practices
• Understand appropriate personal-hygiene standards
• Apply safe storage and temperature-control principles
• Understand cleaning and disinfection requirements
• Recognise the importance of accurate allergen information
• Respond appropriately to food-safety concerns or incidents

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What Our Learners Say?

“Clear explanations that made HACCP much easier to understand and apply at work.”

Sophie Turner

Catering Supervisor

“Excellent refresher with practical examples for maintaining food safety standards.”

Daniel Hughes

Care Home Chef

“Easy to follow and helpful for understanding food safety procedures and compliance.”

Rebecca Collins

Food Production Operative

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Why Is Food Safety Management: Hazard Analysis & Critical Control Point (HACCP) training important?

Food Safety Management: HACCP Training helps organisations prevent foodborne illness by identifying hazards before they affect food safety. Understanding HACCP principles enables staff to control risks throughout food preparation, storage and service while maintaining consistent food safety standards.

Effective HACCP implementation protects customers, patients, residents and colleagues from preventable harm while supporting high-quality food production. It also improves confidence in workplace procedures, encourages accurate monitoring and record keeping, and helps businesses demonstrate due diligence during inspections.

For healthcare, social care, hospitality, catering and food manufacturing organisations, HACCP knowledge is an essential part of maintaining safe, compliant and professionally managed food operations.

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Is Food Safety Management: Hazard Analysis & Critical Control Point (HACCP) training a legal requirement in the UK?

UK food legislation requires food businesses to implement food safety management procedures based on HACCP principles. While the law does not specify that every employee must complete a particular HACCP training course, employers must ensure staff receive appropriate instruction, supervision and training relevant to their duties.

Key legislation includes the Food Safety Act 1990, Regulation (EC) No. 852/2004 on the hygiene of foodstuffs (as retained in UK law), and the Food Hygiene (England) Regulations 2013 and equivalent regulations across the UK.

Providing HACCP training helps employers demonstrate due diligence, supports legal compliance and ensures staff understand their responsibilities for maintaining safe food handling practices.

Trusted by 120,000+ learners

Trusted by care providers, healthcare organisations, businesses and workplace teams across the UK for high-quality online training

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Food Safety Management: Hazard Analysis & Critical Control Point (HACCP) training FAQ?

HACCP training teaches learners how to identify, assess and control food safety hazards using the Hazard Analysis and Critical Control Point system. It explains how preventative food safety controls reduce contamination risks and support safe food production.

The course is suitable for food handlers, chefs, catering staff, supervisors, managers, food manufacturers, healthcare catering teams, care home staff and anyone involved in food safety management or food preparation.

Food businesses must operate food safety procedures based on HACCP principles. Although legislation does not prescribe a specific training course, employers are responsible for ensuring staff receive suitable food safety instruction appropriate to their role.

This online course takes approximately one hour to complete, allowing learners to study at their own pace before completing the online multiple-choice assessment.

You’ll learn about food hazards, food safety legislation, HACCP plans, preliminary planning tasks, the seven HACCP principles, critical control points, monitoring procedures, review processes and record keeping.

There is no fixed legal renewal period. Many employers include HACCP training within regular refresher programmes or provide additional training whenever procedures, legislation or job responsibilities change.

Yes. After successfully completing the assessment, you’ll receive an instant digital CPD Accredited certificate that can be downloaded immediately.

HACCP helps organisations identify food safety hazards before they become problems, establish effective controls, monitor critical processes and maintain records that demonstrate safe food management and compliance.

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UK Regulations And Guidance

Useful References:

• Food Safety Act 1990
• Regulation (EC) No. 852/2004 on the Hygiene of Foodstuffs (Retained UK Law)
• Food Standards Agency – Safer Food, Better Business

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