Description
Build food safety confidence — understand HACCP in just half a day
This qualification provides learners with a clear understanding of the principles of Hazard Analysis and Critical Control Points (HACCP) and why it is a vital part of food safety management. It introduces the essential concepts of hazard identification, risk assessment, and control measures, giving food handlers and managers the confidence to support safe food practices within their workplace.
The course is ideal for those working in catering, hospitality, food retail, or food manufacturing who require a basic awareness of HACCP without the depth of a full Level 2 programme.
Course Structure
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Duration: Half-day course (typically 3–4 hours)
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Delivery: Classroom-based or virtual learning
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Level: Introductory (non-assessed awareness training, or accredited depending on delivery option)
Course Content
Learners will cover:
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What HACCP is and why it is important
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Legal requirements for food safety management
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The basic principles of HACCP (the 7 steps simplified)
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Understanding hazards and critical control points
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Monitoring and record-keeping responsibilities
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The role of staff in supporting safe food operations
Assessment
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Depending on delivery, this may be completed as an awareness certificate or through a short multiple-choice assessment.
Certification
Learners who successfully complete the course will receive an Introduction to HACCP Certificate (provider or Highfield accredited if assessment is included).
Who is this course for?
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Food handlers and catering staff requiring HACCP awareness
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Supervisors and team leaders who support safe practices
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New staff who need induction-level food safety knowledge
