About the Course

Food safety is a legal requirement in every licensed premises that prepares or serves food. This course introduces the principles of HACCP (Hazard Analysis and Critical Control Points) and shows how to apply them in pubs, bars, restaurants, and clubs. Through clear lessons, real-world examples, and practical tools, learners will gain the knowledge and confidence to manage hazards, protect customers, and pass inspections with ease. This is a Level 1 awareness course, providing 1 CPD Hour. Perfect for induction or refresher training for food handlers, helping staff prevent cross-contamination and keep food safe.

What You'll Learn

By the end of this course, you will be able to: Explain HACCP and why it’s legally required. Identify biological, chemical, and physical hazards in food service. Recognise Critical Control Points (CCPs) and set safe limits. Monitor, record, and take corrective actions when issues arise. Prepare for Environmental Health Officer (EHO) inspections.

Why Take This Course

Stay compliant with UK Food Safety Regulations. Prevent foodborne illness and protect customers. Gain downloadable HACCP templates and log sheets you can use immediately. Earn a CPD-accredited certificate to prove your competence.

Who this Course is for?

Bar, pub, and club staff who handle food or snacks. Supervisors and managers responsible for kitchens or cellars. Designated Premises Supervisors (DPS) seeking CPD credits. Hospitality staff looking to improve food safety knowledge.

Certification

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Curriculum

7 Chapters · 25 Lessons

  1. 1

    Welcome to the course

    1. (Included in full purchase)

      Welcome to the course

    2. (Included in full purchase)

      Welcome to the course-Booklet

  2. 2

    Section 1 – Introduction to HACCP

    1. (Included in full purchase)

      Section 1 – Introduction to HACCP

    2. (Included in full purchase)

      Section 1 – Introduction to HACCP- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  3. 3

    Section 2 – Food Safety Hazards

    1. (Included in full purchase)

      Section 2 – Food Safety Hazards

    2. (Included in full purchase)

      Section 2 – Food Safety Hazards- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  4. 4

    Section 3 – The 7 Principles of HACCP

    1. (Included in full purchase)

      Section 3 – The 7 Principles of HACCP

    2. (Included in full purchase)

      Section 3 – The 7 Principles of HACCP- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  5. 5

    Section 4 – HACCP in Practice

    1. (Included in full purchase)

      Section4 – HACCP in Practice

    2. (Included in full purchase)

      Section 4 – HACCP in Practice- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  6. 6

    Section 5 – Monitoring, Records & Inspections

    1. (Included in full purchase)

      Section 5 – Monitoring, Records & Inspections

    2. (Included in full purchase)

      Section 5 – Monitoring, Records & Inspections- Booklet

    3. (Included in full purchase)

      End of section

    4. (Included in full purchase)

      End of section quiz

  7. 7

    End of Course Assessment

    1. (Included in full purchase)

      End of Course Assessment Instructions

    2. (Included in full purchase)

      End of Course Assessment

    3. (Included in full purchase)

      End of Course Feedback

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