HACCP Level 1

Course Overview

The HACCP Level 1 course provides learners with essential knowledge of Hazard Analysis and Critical Control Points (HACCP) principles and food safety fundamentals. This qualification focuses on understanding food safety legislation, identifying potential hazards, and applying basic control measures to prevent contamination within food businesses.

This course is ideal for individuals working or seeking to work in food handling, catering, manufacturing, or retail environments where maintaining food safety is a legal and professional responsibility.

Key Learning Outcomes

By completing this qualification, learners will be able to:

Define the core principles of HACCP

Understand UK food safety legislation and legal requirements

Identify common food safety hazards

Recognise prerequisites for establishing a HACCP system

Explain the seven principles of HACCP in practical terms

Understand hazard analysis and critical control point identification

Apply basic monitoring and corrective action procedures

Course Aims

This course aims to equip learners with the knowledge and understanding required to:

• Understand how HACCP supports food safety management
• Contribute to the implementation of HACCP systems in the workplace
• Comply with UK & EU food safety legislation
• Promote safe food handling and contamination prevention practices

(Course structure may vary depending on accreditation requirements.)

Who This Course Is For

This course is suitable for:

• Food handlers and kitchen staff
• Food production and manufacturing employees
• Catering and hospitality workers
• Supervisors seeking foundational HACCP knowledge
• Individuals new to the food industry
• Anyone responsible for maintaining food safety standards

No prior HACCP knowledge is required.

Course Content / Units

Introduction to HACCP and Food Safety

UK Food Safety Legislation and Legal Responsibilities

Prerequisite Programmes for Food Safety

Preliminary Steps in Developing a HACCP Plan

The Seven Principles of HACCP

Hazard Analysis and Risk Identification

Critical Control Points (CCPs) and Critical Limits

Monitoring, Corrective Actions, and Verification Procedures

Course Delivery

This course is delivered fully online through interactive learning modules with audio voiceover. Learners can study at their own pace using a laptop, tablet, or smartphone. 24/7 learning assistance is available throughout the course.

Assessment

Assessment is conducted through an online examination at the end of the course. Results are marked instantly, allowing learners to receive immediate feedback. Free retake opportunities are available if required.

Accreditation

This course is CPD accredited, meets UK & EU legal requirements, and is developed by qualified food safety professionals to ensure up-to-date industry standards.

Certification

Upon successful completion, learners will receive an instant digital certificate. A printed certificate can also be requested and delivered by post (shipping charges apply).

Certification demonstrates foundational competency in HACCP principles and food safety management. While certificates do not expire, annual refresher training is recommended to maintain compliance and current knowledge.

Career Path

Successful learners may progress to roles such as:

• Food Safety Officer
• Quality Assurance Technician (Food Industry)
• HACCP Coordinator
• Food Production Supervisor

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