HACCP Training for Catering & Retail

SkillWise

• Introduction to HACCP and Food Safety Foundations 05:20

  • 1: What is HACCP? Preview 01:06
  • 2: HACCP and the Law Preview 01:05
  • 3: Understanding Food Safety Hazards 01:07
  • 4: Microbial Hazards in Food 01:02
  • 5: Reading Materials 01:00

• Prerequisite Programmes and Hazard Analysis 05:21

  • 6: Prerequisite Programmes – Hygiene and Premises 01:08
  • 7: Prerequisite Programmes – Controls and Supply 01:07
  • 8: Building a HACCP System 01:06
  • 9: Principle 1 – Conducting Hazard Analysis 01:00
  • 10: Reading Materials 01:00

• Critical Control Measures and Monitoring 05:11

  • 11: Principle 2 – Identifying CCPs 01:00
  • 12: Principle 3 – Establishing Critical Limits 01:03
  • 13: Principle 4 – Monitoring CCPs 00:58
  • 14: Principle 5 – Corrective Action 01:10
  • 15: Reading Materials 01:00

• Verification, Documentation and Implementation 04:57

  • 16: Principle 6 – Verification of the System 01:01
  • 17: Principle 7 – Documentation 01:02
  • 18: Implementing HACCP in Practice 01:01
  • 19: Support and Resources 00:53
  • 20: Reading Materials 01:00

This course is about clarity, simplicity, and impact.

Instead of overwhelming you with jargon or endless theory, each module has been designed to be intuitive and practical. You’ll learn how to implement HACCP in catering and retail environments, manage hazards, monitor critical control points, and maintain accurate documentation in a way that connects directly to everyday food business operations.

Course modules cover the following topics:

• Introduction to HACCP and Food Safety Foundations – understanding what HACCP is, legal requirements, food safety hazards, and microbial risks
• Prerequisite Programmes and Hazard Analysis – hygiene and premises controls, pest management, supplier assurance, building a HACCP system, and conducting hazard analysis
• Critical Control Measures and Monitoring – identifying critical control points, establishing critical limits, monitoring CCPs, and taking corrective action
• Verification, Documentation and Implementation – verifying HACCP systems, maintaining documentation, implementing HACCP in practice, and accessing support and resources

Additional Bonuses Included For Free With The Course:

• Additional Reading Materials – enhance your knowledge with hours of resources on HACCP, food safety hazards, and compliance best practices
• Gamified Interactive Quizzes – test yourself with fun, interactive quizzes

Learning should feel effortless. This course is more than training — it’s learning, designed beautifully.

• Learners who value simplicity and clarity
• Staff, supervisors, or managers in catering or retail food environments
• Job seekers who want skills that connect directly to food safety roles
• Career changers looking for structured, practical training
• Anyone who believes education should feel seamless

• No prior qualifications required
• Internet-enabled device

This course prepares you for roles such as:

• HACCP Supervisor – £22,000–£30,000
• Food Safety Officer – £25,000–£35,000
• Catering Supervisor – £23,000–£32,000
• Quality Assurance Technician – £24,000–£32,000
• Food Hygiene Manager – £28,000–£45,000
• Compliance and Audit Officer – £30,000–£50,000

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