HACCP & Food Hygiene Training

  • Web training / e-learning
  • Time required approx. 4 hours
  • Unlimited number of tests
  • Course literature included in the price
  • Group discount for more purchases

HACCP Food hygiene course / E-learning

The training gives you a good insight into what HACCP methodology means. You will also get tips on how documentation should be designed and what to consider in order to have a living HACCP system. We clarify key concepts such as validation and verification. The training is an inspiring source of information for those who want to learn more about HACCP or gain new perspectives.

  • Web training / e-learning
  • Time required approx. 4 hours
  • Digital certificate immediately after completing the exam
  • Unlimited number of tests
  • Course literature included in the price
  • Group discount for more purchases

The original price was: €1,495.00.The current price is: €995.00.


Will you also be attending the course? (This means that one of the course licenses you order is assigned to you)


Courses in this group

HACCP Food hygiene course / E-learning
Category Label

Time allocation

About 4 hours

Price

749 SEK

Target group

Anyone who has a step in the food chain e.g. restaurants, cafes, grocery stores, bakeries, distribution/production chain

HACCP online training

Promotional price 995kr (Ord. price 1 495kr)

until 31/03/2025

 

Food safety is the result of several factors: legislation should establish minimum hygiene requirements, official controls should be carried out to verify compliance by food business operators, and food business operators should establish and implement food safety programs and procedures based on HACCP principles. The successful implementation of procedures based on HACCP principles requires the full cooperation and commitment of food business employees.
Therefore, employees should undergo further training. The HACCP system is an instrument that helps food business operators to achieve a higher standard of food safety. HACCP should not be regarded as a method of self-regulation and should not replace official controls.

Objective

The aim of the training is to provide you with basic knowledge of the HACCP principles of the Codex Alimentarius.

Course content

Background
Key concepts
Overview of the HACCP methodology
Initial work
Hazard analysis
Identify critical control points
Determine corrective actions
Establish verification procedures
Establish documentation and record keeping

After the training, you will

  • Have a good knowledge of the occurrence and characteristics of the most common, and most serious, micro-organisms.
  • You will also have a better understanding of how to avoid food poisoning and the most common chemical, allergenic and physical hazards.
  • The training also covers and gives you a basic understanding of self-monitoring and HACCP and how to work with these two policy documents.

Course material

Once you are in the education system, there is a tab called "COURSE MATERIALS" where you will find documents that you can print or read on screen.

Course Certificate/Diploma

After completing the training, you will receive a course certificate, which you can save as a PDF file. This document shows that you have a quality assured training in Food Hygiene (HACCP).

Time allocation

About 3 hours

More information on HACCP & food hygiene

Description

Food safety is the result of several factors: legislation should establish minimum hygiene requirements, official controls should be carried out to verify compliance by food business operators, and food business operators should establish and implement food safety programmes and procedures based on the HACCP principles.

The successful implementation of procedures based on HACCP principles requires the full cooperation and commitment of food business employees.
Therefore, employees should receive further training. The HACCP system is an instrument that helps food business operators to achieve a higher standard of food safety. The HACCP system should not be considered as a method of self-regulation and should not replace official controls

 

Key parts of the Course

  • Background
  • Key concepts
  • Overview of HACCP Principles
  • Initial work
  • Faroanalysis
  • Identify critical control points
  • Food
  • Responsibilities and obligations
  • Rules for food premises
  • Transport and Equipment
  • Personal hygiene
  • Different Colors

HACCP Frequently Asked Questions

You ask, we answer. Don't hesitate to call or chat with us if you have more questions. 

HACCP stands for Hazard Analysis and Critical Control Points and is a food production and food hygiene method that aims to identify and control potential health hazards in the food production process. An online HACCP training course is a way to learn about the principles and processes underlying HACCP and how to use the method to ensure safe and hygienic food production.

Online HACCP training is essential for anyone involved in food production, including food workers, managers, production supervisors and food business owners. By taking an online HACCP training course, they learn about the important aspects of food hygiene and how to identify and control potential health hazards in the food production process. This can help minimise the risk of foodborne illness and improve overall food hygiene.

The advantage of online HACCP training is that it gives participants the opportunity to learn in a convenient way, when and where it suits them best. Online training is also often more cost-effective than traditional classroom-based training and gives participants an opportunity to review the material and practice the principles learned at their own pace.

According to the HACCP principles, there are four main hazards that must be identified and controlled in the food production process: biological, chemical, physical and environmental hazards.

  1. Biological hazards include disease-causing micro-organisms such as bacteria, viruses, parasites and toxins.

  2. Chemical hazards include harmful substances such as toxic chemicals, heavy metals, pharmaceuticals and pollutants.

  3. Physical hazards include foreign objects such as wires, splinters, nut shells and metal objects.

  4. Environmental hazards include contamination from the environment, such as air, water and soil, as well as contamination from production equipment and storage.

It is important to identify and control these hazards to ensure safe and hygienic food production. By using the HACCP principles, critical control points in the food production process can be identified and measures implemented to minimise or eliminate these hazards.

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