This Introduction to HACCP course provides a clear and practical understanding of food safety legislation and how HACCP (Hazard Analysis and Critical Control Points) is used to manage risks in food businesses. Learners will explore key UK food safety laws, including allergen regulations and Natasha’s Law, and understand how legal requirements apply to food premises, equipment, and food handling.

The course explains the principles of HACCP in detail, including hazard analysis, critical control points, and the role of prerequisite systems in maintaining food safety. It also covers food safety management systems and how they are implemented in different environments such as restaurants, food production facilities, temporary premises, and during food transport. By the end of the course, learners will have a solid foundation in applying HACCP principles to ensure safe, compliant food operations.