HACCP Essentials – Introduction to Food Safety and Risk Control

Understanding and applying HACCP (Hazard Analysis and Critical Control Points) is a key requirement in ensuring safe food production. This introductory e-learning course provides a practical and accessible overview of HACCP and how it is used in daily operations to identify, evaluate and control food safety hazards. The course is designed for anyone working with food—whether in production, processing or food service. No prior knowledge is required. You will gain a clear understanding of how HACCP supports safe food handling, and how your role contributes to preventing foodborne risks.

What will you learn?

What is HACCP? Understand what the HACCP system is, why it is required, and how it helps ensure food safety

Prerequisite programs (PRPs): Learn how hygiene, cleaning, pest control, and maintenance form the basis for HACCP implementation

The seven principles of HACCP: An introduction to hazard analysis, identification of critical control points (CCPs), monitoring, corrective actions, and more

Examples from real food operations: See how HACCP is used in practice and linked to everyday routines

Your role in food safety: Understand how each employee can contribute to effective food safety through awareness and proper routines

Learning Objectives

After completing the course, you will understand the basic principles of HACCP and how they are applied in food businesses. You will learn how good hygiene practices and other prerequisite programs lay the foundation for effective food safety management, and how HACCP builds on these through its seven principles. The course also explains how you, as an employee, can contribute to the daily application of HACCP in your workplace.