HACCP Foundation Training

About this course

Understand hazard analysis, critical controls and the evidence needed to operate a HACCP system. Learn through 6 interactive lessons with presentation slides, clickable topics, workplace activities and knowledge checks. Completed lesson progress is saved; the final exam becomes available after the lesson checks.

Who this course is for

• Food safety and quality team members
• Production supervisors
• People beginning to work with HACCP plans

Learning outcomes

• Recognise biological, chemical and physical hazards
• Understand the role of prerequisite programmes
• Describe the purpose of the HACCP principles
• Understand monitoring, corrective action and verification

Course outline

1. HACCP, hazards and prerequisite programmes
2. Describe the product and confirm the process
3. Hazard analysis and selecting critical controls
4. Critical limits and monitoring
5. Deviation, product disposition and prevention of recurrence
6. Validation, verification, records and review

How you will learn

Move through presentation-style slides at your own pace. Select topics to reveal more detail, work through practical scenarios and complete the knowledge checks along the way. The final exam presents one question at a time with an answer-review screen before submission. Your student account saves completed lessons and assessment results.

Assessment and completion

Complete all 6 lesson knowledge checks, then pass the 18-question online assessment with at least 80%. Up to three attempts are available per 24 hours, with at least 10 minutes of revision between unsuccessful attempts.

A downloadable Access Food certificate of completion is created after passing and emailed to the student. This is not an NZQA qualification, organisational certification, auditor qualification or workplace practical competence assessment.