Hospitality and catering

Hospitality and Catering HACCP

Duration: approximately 5 hours self-paced

This course explores the HACCP system in hospitality and catering and explains the important role it plays in ensuring food safety. Validated by Occupational Awards Limited (OAL).


Payment taken at next step

If you would like to purchase a course for multiple people, please contact us on 01287 640062 or so we can process a bulk course order for you.


What will the course cover?

  • Recognise the importance of a HACCP system
  • State what biological, physical and chemical hazards are
  • List the legal defences which can be used against a suspected food safety offence
  • Define due diligence
  • Identify management and staff’s role within the HACCP system
  • Understand the five preliminary steps in a HACCP system and how to follow them
  • Explain the seven HACCP system principles
  • Describe how the HACCP principles are implemented
  • Recognise the pre-requisites required to support a HACCP system
  • List the pre-requisites quality policies
  • Recognise the specific training required to support the HACCP system
  • Identify the pre-requisites which help to monitor the HACCP system