Food Safety HACCP Course

The Food Safety HACCP (Hazard Analysis and Critical Control Points) Course, delivered by an EHAI-certified Instructor, provides participants with a comprehensive understanding of food safety principles and the procedures required to maintain high standards of food hygiene in the workplace.

The course covers the key principles of HACCP, including identifying potential food safety hazards, assessing risks, implementing appropriate control measures, monitoring critical control points, and maintaining effective food safety procedures.

Participants will gain practical knowledge of food contamination, personal hygiene, temperature control, cleaning and disinfection, food storage, cross-contamination, pest control, and HACCP monitoring and documentation.

The course is suitable for individuals working in or preparing to work within the food service, catering, hospitality, retail, manufacturing and other food-related industries.

Upon successful completion of the course, participants will receive a HACCP Food Safety Certificate, valid for 5 years.

Course Requirements

Participants must:

• have a good standard of spoken and written English
• be 16 years of age or older
• bring valid photo identification

For more information on our HACCP Food Safety course, CLICK HERE