What does HACCP stand for?

HACCP: Hazard Analysis and Critical Control Points

About this course

It is a legal requirement to properly implement and maintain a food safety management system based on the seven principles of HACCP. This course provides a comprehensive grounding in food safety management and the principles of food HACCP, with a particular focus on relevant practical tips for the application of HACCP in small independent food businesses. This course features audio narration to support learning.

Whilst this course has not been designed solely for NCASS members, it makes reference throughout to the NCASS Safety Management System (SMS), which is only available to NCASS members. Regardless of whether you are an NCASS member or not, this course contains essential information on HACCP and its importance in all food businesses.

This course will take approximately 3-4 hours to complete.

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Royal Borough of Greenwhich Approved v2
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Who is this course for?

This course is aimed at food business operators or managers who have responsibility for implementing a food safety management system in line with food safety requirements. It is also relevant to chefs and food handlers who regularly handle food and are key to implementing food safety controls.

This training is ideal for, but not limited to, people in the following positions:

  • Food business operator (FBO)
  • Manager
  • Chef
  • Food handler
  • Waiting staff

Learning outcomes

By the end of the course you will have a strong understanding of:

  • The principles and benefits of HACCP as a food safety management tool
  • How HACCP principles can be applied in food safety management systems
  • How the HACCP principles can be applied to the development of a specialised HACCP based assessments for high-risk foods or processing methods (e.g. vacuum packing, sous vide, cold smoking)

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Pay just £15.00 +VAT for this course as a member.

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