- Search BSI
- Verify a Certificate
This on-demand course has been developed for food handlers and other staff in food manufacturing who need to understand the principles of HACCP. The course covers the concept of HACCP, hazards present in food, and how the 12 steps of HACCP are used to control and monitor these effectively in food production. The course has been written by food safety auditors and trainers and can be accessed on-demand by learners.
The course modules cover:
1. HACCP – what it is and why it was developed
2. Benefits of implementing a HACCP system
3. Different types of hazards in food production
4. Prerequisite programs for HACCP
5. The 12 steps of HACCP
6. Reviewing the HACCP plan
After completing the course, learners will be able to:
This introductory course is ideal for those in food production roles who may be responsible for any of the control, monitoring or corrective action procedures involved in the HACCP plan. It is ideal preparation for any staff new to the HACCP team.
Job roles could include:
Upon successful completion of an exam, you will be awarded with a certificate of achievement
Reach out and see how we can help guide you on your path to sustainable operational success.