An introduction to HACCP (Hazard Analysis and Critical Control Points) for food handlers. Learn the principles of a HACCP food-safety system and how to apply everyday controls that keep food safe.
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Four focused modules that take you from the fundamentals to a confident, workplace-ready pass — fully aligned with Irish HSA guidance.
What HACCP is, why it matters, key terms and food safety law.
Biological, chemical, physical and allergenic hazards, and the 14 named allergens.
Sources, vehicles, allergen cross-contact and how to prevent contamination.
The danger zone, cooking, chilling, freezing, hot holding and taking temperatures.
Cleaning vs disinfection, the six stages, cleaning schedules, chemicals, pests and waste.
Hand washing, protective clothing, reporting illness, wounds and cuts.
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Move through the modules at your own pace and sit the assessment — with unlimited attempts included.
Your PDF certificate lands in your account — ready to download, print or share with your employer.
Everything you need to know before enrolling
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