Understanding HACCP for Food Businesses, Online

What You Will Learn

• Explain what HACCP is, why it was developed, and how it helps prevent food safety problems before they occur
• Recognise biological, chemical, physical and allergen hazards, and understand the difference between a hazard and a risk
• Understand the core HACCP terminology: hazard analysis, control measures, Critical Control Points, critical limits, monitoring, corrective action, verification, validation and records
• Explain why prerequisite programmes — training, hygiene, cleaning, pest control and more — need to be in place before HACCP can work effectively
• Understand the 12 steps used to develop a HACCP plan, based on the CODEX HACCP Principles
• Apply this knowledge to straightforward, real HACCP situations in a food business

Who Is This Course For?

This training is for anyone who needs to understand HACCP as part of their role — food business owners, managers, supervisors, HACCP team members, and anyone working towards, or supporting others through, the RSPH Level 2 Award in Understanding HACCP.

What’s Included

• 5 modules of practical, example-led HACCP content, built around a single running example so the ideas connect rather than sitting as isolated facts
• A 25-question multiple-choice assessment, pass mark 18/25 (72%)
• An instant KitchenTonic certificate on passing, valid for 3 years

A Note on Assessment

This self-paced course covers the syllabus of the RSPH Level 2 Award in Understanding HACCP (Ofqual 603/3652/3) and is assessed by KitchenTonic, not by RSPH’s own invigilated examination. If you need the formal RSPH-accredited qualification, book the classroom or webinar version instead.