Stop Food Safety Mistakes Before They Cost Your Business
One missed temperature check, unsafe storage choice, or incomplete record can lead to illness, complaints, failed inspections, and lost customer trust. HACCP and Regulations gives your staff the practical knowledge they need to spot food safety hazards and act before a small mistake becomes an expensive problem.
The course shows employees how HACCP works across receiving, storage, preparation, cooking, cooling, reheating, and serving. Staff learn to identify hazards, follow Critical Control Points, monitor safety limits, take corrective action, and keep accurate records. Simple workplace examples make each step easier to understand and apply.
By enrolling your staff, you can build safer habits, improve accountability, and strengthen inspection readiness. Your team will be better prepared to report concerns, follow procedures, and make confident food safety decisions. The result is stronger compliance, lower risk, and better protection for your customers, reputation, and business.
Course Goals
✅ Build a clear understanding of HACCP and its purpose
✅ Help learners identify common food safety hazards
✅ Explain the seven HACCP principles in simple terms
✅ Show how to follow Critical Control Points and safety limits
✅ Strengthen monitoring and corrective action skills
✅ Improve accurate food safety record-keeping
✅ Prepare staff for inspections and audits
✅ Encourage safe, responsible actions at every stage of food handling
Course Objectives
By the end of this course, learners will be able to:
✅ Explain the purpose of HACCP
✅ Identify biological, chemical, and physical hazards
✅ Describe the seven HACCP principles
✅ Recognise Critical Control Points and safety limits
✅ Monitor food safety checks correctly
✅ Take approved corrective action when a limit is missed
✅ Complete clear and accurate records
✅ Follow food safety laws and workplace procedures
✅ Apply HACCP practices during daily food handling
✅ Report food safety concerns quickly and responsibly
