HACCP Principles: Find the Points That Matter
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Explain what HACCP is and what the law requires; apply the seven principles to a real process; and set critical limits, monitoring and corrective actions.
- Assign to
- Cooks, supervisors and small food business owners
- Duration
- 25 minutes
- Evidence
- 11-question quiz
- Your version
- Editable
What they will be able to do
- Explain what HACCP is and what the law requires.
- Apply the seven principles to a real process.
- Set critical limits, monitoring and corrective actions.
- Verify, review and record the plan.
The course
- 01What HACCP is
- 02The seven principles
- 03Building the plan
- 04Keeping it working
The decision they practise
In the main activity, “Fix Priti’s plan for cooked chicken”, learners fix a realistic form and see the effect of each choice. Short animations show “Chicken salad sandwich, delivery to desk”; and “Two kitchens at inspection”.
How you know they finished
The 11-question quiz mixes multiple choice, matching and sequencing questions and returns to the opening story.
Roll it out with
Relevant legislation and guidance
The course draws on these. Which ones apply depends on the organisation and the role. Finishing the course is a training record.
- Retained Regulation (EC) No 852/2004 on the hygiene of foodstuffs
- Food Safety and Hygiene (England) Regulations 2013
- Food Safety Act 1990
How this course is built
Interactive activity
Learners practise the decision in the course, including what to say when someone pushes back.
Edit it in the builder
On Growth and above, adapt the scenarios and wording to your own workplace, policies and reporting procedures.
A record they finished
The 11-question quiz closes the course, so you can show who completed it.
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