Food Safety & HACCP

Learn HACCP and food safety fundamentals online. Practical training in hazard analysis, compliance, and food safety management systems.
  • Hazard Analysis
  • CCP Monitoring
  • Food Safety Compliance
  • Corrective Action Planning
  • Supply Chain Traceability
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European food safety inspector in lab coat and hairnet examining fresh food samples and a petri dish in a clean laboratory for HACCP compliance and food hygiene.

Overview

A single undetected hazard in a food production line - a missed temperature check, a cross-contamination point left uncontrolled - can trigger a product recall, a foodborne illness outbreak, or the loss of a company's food safety certification overnight. This HACCP certification course teaches learners how to identify, control, and prevent exactly these kinds of risks using the internationally recognised Hazard Analysis and Critical Control Points (HACCP) system. As a result, learners gain a practical, structured approach to food safety that applies across manufacturing, catering, retail, and supply chain environments worldwide.

Food safety failures are not rare or isolated. Regulatory bodies such as the Codex Alimentarius Commission, the US FDA (through FSMA), and the EU Food Safety Authority all require food businesses to operate documented, HACCP-based food safety management systems. This means that professionals across the food industry - from production staff to compliance managers - need working knowledge of hazard analysis, critical control points, and monitoring procedures to keep their workplaces compliant and their consumers safe.

This course is built for global learners with varying levels of experience. Whether you are new to food safety, currently working in a food-handling role, or responsible for compliance and quality assurance within your organisation, this course provides a clear, step-by-step path from HACCP fundamentals through to advanced food safety systems, including ISO 22000, GFSI schemes, and digital HACCP tools used in modern food operations.

European food safety team in lab coats and hairnets checking packaged meals on a food processing line, reviewing HACCP procedures and quality control compliance.

Learning Outcome

By the end of this course, learners will be able to:

  • Understand the foundations of food safety and the origins of the HACCP system
  • Identify biological, chemical, and physical food hazards in a production environment
  • Apply the seven core principles of HACCP to real-world food safety scenarios
  • Recognise critical control points (CCPs) and establish appropriate critical limits
  • Implement prerequisite programmes and process flow diagrams for food operations
  • Manage monitoring procedures and corrective action processes when limits are breached
  • Explain how Codex standards, ISO 22000, and FSMA rules apply to food safety compliance
  • Assess food safety systems against GFSI-recognised certification schemes
  • Conduct verification and auditing activities within a HACCP-based system
  • Demonstrate how digital HACCP tools support supply chain traceability and control

Who is This Course Suitable For?

This course is ideal for:

  • Beginners with no prior safety training — the course builds food safety knowledge from first principles, with no assumed background
  • Employees in food manufacturing, catering, and retail — where HACCP knowledge is often a core job requirement
  • Supervisors and team leaders responsible for maintaining food safety standards on the shop floor
  • HR and compliance professionals managing staff training records and certification tracking
  • Quality assurance and food safety officers who need a structured refresher on HACCP principles
  • Job seekers building workplace safety credentials to strengthen their applications in the food industry
  • Employers and managers needing compliant, documented workforce training for their teams
  • International professionals working under EU, UK, US, or Codex-aligned food safety frameworks
  • Supply chain and procurement staff who need to understand supplier food safety compliance

Requirements

  • No prior HACCP or food safety knowledge required
  • Basic English reading and comprehension
  • An interest in food safety, hazard control, or professional development within the food industry
  • Access to a computer, tablet, or smartphone with an internet connection
  • No specialist equipment or software needed
  • Existing food handling experience is helpful but not required

Career Opportunities

This HACCP certification course supports a wide range of roles across the global food industry, helping learners build the practical hazard-control knowledge that employers look for.

Food Safety Officer Applies HACCP principles daily to identify hazards and enforce critical control points. This course builds the hazard analysis skills the role depends on. (139 characters)

Quality Assurance Manager Oversees compliance with Codex, ISO 22000, and GFSI schemes. The course supports auditing, verification, and documentation skills. (135 characters)

HACCP Coordinator Designs and maintains HACCP plans across production lines. Learners gain direct experience applying the seven HACCP principles. (130 characters)

Food Production Supervisor Monitors CCPs and manages corrective actions on the production floor. The course strengthens monitoring and response skills. (127 characters)

Compliance Auditor Assesses food safety systems against regulatory and GFSI standards. The course builds auditing and verification competence. (125 characters)

Restaurant or Catering Manager Manages food handling practices and staff training compliance. This course supports practical, day-to-day hazard control. (123 characters)

Supply Chain Quality Specialist Evaluates supplier food safety compliance and traceability. The course covers supply chain and digital HACCP applications. (124 characters)

Salaries vary significantly by region and seniority. As a general guide, food safety and quality assurance roles typically range from £24,000–£45,000 in the UK and $42,000–$75,000 in the US, depending on experience, sector, and location.

Course Curriculum

5 sections20 lectures
▶ Food Safety
▶ Food Hazards
▶ HACCP Origins
▶ Global Systems
▶ HACCP Basics
▶ Hazard Analysis
▶ CCPs
▶ Critical Limits
▶ Prerequisites
▶ Process Flow
▶ Monitoring
▶ Corrective Action
▶ Codex Standards
▶ ISO 22000
▶ FSMA Rules
▶ GFSI Schemes
▶ Verification
▶ Auditing
▶ Supply Chain
▶ Digital HACCP

Frequently Asked Questions

HACCP training teaches learners how to identify, assess, and control food safety hazards using the Hazard Analysis and Critical Control Points system. It covers biological, chemical, and physical risks across food production and handling. This course applies these principles through structured modules on hazard analysis, monitoring, and corrective action.

Many food industry employers require or strongly prefer HACCP knowledge for roles involving food handling, production, or quality assurance. Requirements vary by country, employer, and job level. Completing this course helps demonstrate practical HACCP competence to current or future employers.

In many jurisdictions, food businesses are legally required to operate a documented food safety management system based on HACCP principles, particularly under EU, UK, and Codex Alimentarius frameworks. Individual staff certification requirements vary by role and location. This course builds the underlying HACCP knowledge that supports legal compliance.

HACCP training helps employees recognise and control food safety hazards before they cause harm. This reduces the risk of contamination, product recalls, and regulatory non-compliance. It also builds practical skills that support career progression into supervisory or quality assurance roles

Roles such as food safety officer, quality assurance manager, HACCP coordinator, production supervisor, and compliance auditor commonly require or benefit from HACCP knowledge. Restaurant and catering managers also frequently need this training. This course builds relevant skills for all of these roles.

HACCP is an internationally recognised food safety framework referenced by Codex Alimentarius, ISO 22000, and GFSI-benchmarked schemes worldwide. This course teaches HACCP principles aligned with these global standards. However, specific legal or regulatory recognition of any certificate can vary by country and employer.

 Yes, this course is designed for beginners with no prior food safety training. It starts with foundational concepts before progressing to advanced topics like auditing and digital HACCP systems. No specialist background knowledge is required to begin.