HACCP Level 1........

Learningidol

Reed Courses Certificate of Completion

Digital certificate - Included

Final Exam

Included in course price

• Disclaimer 01:00

  • 1: Disclaimer 01:00

• Module 1: An Introduction to HACCP and Its Role in Food Safety Control 33:00

  • 2: An Introduction to HACCP and Its Role in Food Safety Control 33:00

• Module 2: Preparation and Planning to Achieve Effective Food Safety Management 13:00

  • 3: Preparation and Planning to Achieve Effective Food Safety Management 13:00

• Module 3: Hazards, Their Significance, and Control 57:00

  • 4: Hazards, Their Significance, and Control 57:00

• Module 4: Prerequisites for Food Safety- PRPs and Operational PRPs 45:00

  • 5: Prerequisites for Food Safety- PRPs and Operational PRPs 45:00

• Assessment 08:00

  • 6: Final Exam 08:00

HACCP Level 1 is designed to provide a thorough and accessible introduction to food safety management, based on the globally adopted HACCP approach. It explores key areas such as hazard control, legal responsibilities, and preventative systems that ensure food is safe from biological, chemical, and physical risks.

Starting with the basics, learners are introduced to the origins and importance of HACCP, why traditional inspection methods alone are insufficient, and how HACCP is driven by both government regulations and customer expectations. The course also explains the international context of HACCP and how it supports brand protection and public trust.

The second module focuses on how to prepare for HACCP implementation. This includes establishing a trained team, aligning with personnel roles, and understanding training requirements. Effective planning is positioned as a core pillar for HACCP success.

In the third module, learners explore food safety hazards in detail, including how to identify them, assess their significance, and implement control measures. A wide range of hazard types is covered, including biological threats (e.g., pathogens and viruses), chemical dangers (e.g., cleaning agents and marine toxins), and physical risks (e.g., foreign object contamination and radiation). This module also addresses organisational factors and how technology influences food safety within the HACCP system.

Module four turns the spotlight to prerequisites for food safety, including sanitation, pest control, allergen management, and supplier quality. It introduces key concepts such as operational PRPs, laboratory use, validation, and verification—showing how HACCP works hand-in-hand with broader Quality Management Systems (QMS) to protect consumers and uphold compliance.

Certification
Upon successful completion of the course, learners will receive an instant, free digital certificate as official recognition of their achievement.

This HACCP course, offered by Course Line—an award-winning educational provider—ensures learners leave with an actionable understanding of the principles, risks, and practices that drive modern food safety. Whether you're aiming to start in the food industry or need to refresh your knowledge, this training ensures you meet the fundamental requirements of HACCP with confidence.

HACCP Level 1 is ideal for individuals who are new to food handling, catering, hospitality, or food production. It’s especially suited to entry-level staff, students preparing for careers in food safety, or anyone required to support a business’s HACCP plan. The course also benefits professionals working in supply chain roles, cleaning teams, or warehouse environments where food safety standards apply. No prior knowledge of HACCP is needed—just a willingness to learn and engage in good practice.

Learners will need basic written English skills, access to the internet, and a digital device such as a laptop or tablet. There are no formal prerequisites—making this HACCP course perfect for beginners and those entering the food industry for the first time.

Completing this HACCP training can lead to roles such as Food Handler, Catering Assistant, Warehouse Operative, or Quality Control Assistant. It also supports progression into supervisory positions and higher-level HACCP or food hygiene qualifications.

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