How can a spotless kitchen still score badly on hygiene?
Inspectors look at three things. How clean the place is, how it is built and how well food safety is managed. That last one is where HACCP lives. A weak score there can affect your overall rating. Our free HACCP training course works through the whole system, one principle at a time.
Food safety management based on HACCP is a legal requirement for food businesses. This is not optional paperwork.
Our free training is great because you can study in a way that suits you. For example:
Our free HACCP training builds a working system from scratch:
Seven principles, seven lessons. Most food safety training explains HACCP in one session and leaves you to work out the rest. Hazard analysis alone is a job in itself. Get your critical limits wrong and everything after that is meaningless. Taking each principle separately is the only way it sticks.
Nothing formal needed to start. You will manage with:
Yes, you read that right! Our course certificates never expire. You can get your high-quality certificate now for just £5. A hardcopy costs a little more.
A cafe owner who inherited a folder from the previous tenant needs this most. Kitchen managers building a system from nothing come next. Butchers, food stalls and school kitchens all work to the same rules. And anyone whose last inspection mentioned documentation knows exactly why they are here.
This free HACCP Level 3 online course knowledge supports roles like:
Regulated HACCP certification comes from approved awarding bodies. This course teaches the content behind that HACCAP certificate.
Our course covers HACCP from the law down to the daily records. You will study the legal background, planning, hazards and the groundwork a system needs. Then all seven principles in turn, followed by putting the system to work. So as your confidence grows, your paperwork stops being the weak point.
Clean kitchens still fail on documents. Enrol in our free HACCP training course now and fix that side!
Module 1: An Overview of HACCP
Module 2: Laws Related to HACCP
Module 3: HACCP Alternatives
Module 4: Planning a HACCP System
Module 5: Understanding Food Safety Hazards
Module 6: Prerequisite Programmes
Module 7: Creating the HACCP System
Module 8: Principle 1: Hazard Analysis
Module 9: Principle 2: Critical Control Points
Module 10: Principle 3: Critical Limits
Module 11: Principle 4: Monitoring Critical Control Points
Module 12: Principle 5: Corrective Action
Module 13: Principle 6: Verification of the HACCP System
Module 14: Principle 7: Documentation
Module 15: Implementing the HACCP System
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