Description

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The Foundation Hazard Analysis and Critical Control Points (HACCP) eLearning course provides learners with an introductory understanding of HACCP principles and how they are used to identify, assess and control food safety hazards.

The course explores the systematic approach used within HACCP, from identifying potential biological, chemical and physical hazards through to establishing appropriate controls, monitoring arrangements and corrective actions. Learners will develop an understanding of the role HACCP plays in food safety management and their responsibilities for following established food safety procedures within the workplace.

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Who Should Attend?

• Employees working in food production, preparation or processing environments.
• Catering and hospitality personnel.
• Employees who handle or prepare food.
• Food manufacturing and production employees.
• Managers and supervisors requiring a foundation-level understanding of HACCP.
• Employees involved in implementing or following food safety procedures.
• Anyone requiring an introductory understanding of HACCP principles.

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What You Will Learn

• What is meant by Hazard Analysis and Critical Control Points (HACCP).
• The purpose of HACCP within food safety management.
• The importance of taking a preventative approach to food safety.
• Common biological, chemical and physical food safety hazards.
• Awareness of allergen-related food safety risks.
• Identifying potential hazards at different stages of food handling and production.
• Understanding the principles of hazard analysis.
• Identifying measures used to control food safety hazards.
• The purpose of Critical Control Points (CCPs).
• How Critical Control Points are identified within a food process.
• Understanding the purpose of critical limits.
• The importance of monitoring Critical Control Points.
• Recognising when a process has moved outside established limits.
• Understanding the purpose of corrective actions.
• The importance of verification within a HACCP system.
• The role of documentation and record keeping.
• Understanding the seven principles of HACCP.
• Individual responsibilities for following established HACCP procedures.
• Reporting food safety concerns and deviations appropriately.
• Contributing to an effective food safety management system.

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Course Delivery

This course is delivered as self-directed eLearning through the ELMO learning platform.

Learners can work through the course at their own pace and can move backwards and forwards through the learning content as required. The course does not need to be completed in one sitting, allowing learners to leave and return to their training where necessary.

Interactive activities may be included throughout the course to reinforce key learning points.

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Assessment

Knowledge and understanding are checked through online assessment activities. Depending on the course content, these may include multiple-choice questions, matching exercises, drag-and-drop activities and image-based questions.

A minimum score of 70% is required to successfully complete the course.

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Certification

Upon successful completion of the course and assessment requirements, learners will receive a UK Rural Skills (UKRS) Accredited Certificate of Training.

This is a foundation-level eLearning course and does not, on its own, demonstrate practical competence to develop, implement or manage a HACCP system. Additional role-specific training and competence may be required depending on an individual's responsibilities within the food business.

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Course Duration

The course is self-directed and learners can progress through the content at their own pace. Completion time may therefore vary depending on the individual learner.

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