HACCP (Hazard Analysis and Critical Control Points) is an internationally recognised system used to identify, evaluate, and control food safety hazards. The HACCP Level 1 course is a foundational programme that equips individuals with the basic knowledge required to understand the importance of food safety and hygiene in both domestic and commercial settings. Designed for food handlers and those new to the food industry, the course begins with an introduction to HACCP and its essential role in protecting public health through structured food safety controls.

The course guides learners through the key steps of effective preparation and planning for implementing food safety management systems. Students will learn about the various types of hazards that can affect food, including biological, chemical, and physical hazards, and how to assess their significance. Control measures are discussed to ensure hazards are mitigated at each stage of food production and handling. The training also covers the vital role of Prerequisite Programmes (PRPs) and Operational PRPs in building a reliable food safety structure, serving as the necessary foundation for HACCP systems to be effective.

This course is designed to support compliance with UK food safety legislation and industry best practices. By completing this course, learners will gain the competence and confidence to support a safe food environment and contribute to high hygiene standards in any food business.