Course overview
What this course covers
Understand the purpose of HACCP and how food safety hazards are identified, controlled, monitored and reviewed in food operations.
This course explains the key workplace risks linked with HACCP Awareness and the controls normally used to manage them. Learners are guided through what to check, what to report and how this subject should be applied through local procedures, supervision and review.
Who Should Attend
Suitable for food handlers, kitchen staff, hospitality workers, supervisors and managers who need awareness of hygiene, allergen, cleaning and kitchen safety controls.
Learning Outcomes
- Explain why haccp awareness matters in a workplace setting
- Identify common hazards, unsafe conditions and warning signs linked with this topic
- Recognise suitable controls, checks and safe working arrangements
- Understand what should be reported, escalated or stopped when conditions are unsafe
- Know how records, supervision and review support ongoing control
Course Content
- HACCP principles
- Hazards in food
- Critical control points
- Monitoring checks
- Corrective action
- Records
- Verification
- Staff responsibilities
- Review after change
Course Application Focus
Learners should be able to apply the course information to everyday workplace checks, follow local procedures, recognise when controls are missing or failing, and raise concerns before harm occurs.
Legal / Regulatory Context
Relevant UK context may include food hygiene requirements, allergen information duties, COSHH for cleaning chemicals, manual handling and workplace fire/emergency arrangements. Food businesses should follow their food safety management system and local procedures.