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Introductory HACCP Foundation Course

Trainer: Carol Hull-Jackson (DVM, MPhil, PhD)
Director, Food safety consultant, Microbiologist, Lecturer & Trainer

Who Is This Course for:

  • Food manufacturers & retailers
  • Restaurant/food & beverage manager
  • Food handlers/servers/baristas
  • Students
  • Food science and safety
  • Food Microbiology
  • Food innovation
  • Food security
  • Anyone wanting a better understanding of foundational food safety practices

At the end of this course, you should be able to:

Learning Objectives:

  • Recognise and explain the relationship between HACCP and food safety.
  • Describe the history of HACCP
  • Discuss the benefits of implementing HACCP
  • Review Prerequisite Programs
  • Identify and control hazards
  • Discuss the five preliminary steps and the seven principles of HACCP
  • Understand how to implement and maintain a HACCP program
  • Recognise regulatory issues affecting HACCP implementation
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Course Outline

  • HACCP Intro
    • Introduction to HACCP
  • Definitions
    • Definitions
  • Benefits of HACCP for Food Safety
    • What is HACCP
    • History of HACCP
    • Benefits of HACCP
    • The Burden of Foodborne Illness
  • The Three Types of Hazards and Controls
    • Hazards
  • HACCP In Relation to Quality & Safety Programmes
    • HACCP In Relation to Quality Management Systems
  • Legal Responsibilities
    • Legal Responsibilities of Stakeholders
  • Developing the HACCP Plan
    • Prerequisite Programs (PRPs)
    • The 5 Preliminary Steps of HACCP
    • The 7 Principles of HACCP
  • Implementing and Maintaining the HACCP Plan
    • Implementing HACCP
    • Maintaining HACCP
  • Recognising Regulatory Issues Impacting HACCP
    • Regulatory Issues Impacting HACCP
  • Wrapping It All Up: Summary, final quiz and case study/assignment
    • Summary, Final Quiz and Assignment