Hazard Analysis and Critical Control Points (HACCP) course for the self-employed

The Hazard Analysis and Critical Control Points course (HACCP, known in Spain as APPCC) is essential training for anyone working in the food sector who needs to comply with European Regulation 852/2004, which requires food businesses to implement a self-monitoring system based on this methodology.

Throughout the course you will learn to design and apply the HACCP system to identify and control risks at every stage of the production process, from receiving raw materials to dispatching the finished product. The system focuses on analysing potential microbiological, physical and chemical hazards and applying preventive measures to avoid contamination and guarantee food hygiene and safety.

This course is aimed at professionals in hospitality and the food industry who need to ensure quality and safety throughout the food chain, including preparation, manufacturing, packaging, storage, transport and sale.

The course is delivered online and lasts 60 hours, allowing flexible learning adapted to each student's needs, and costs 70 euros. The knowledge gained will make it easier to adapt to more complex quality standards and will support the certification of systems against recognised standards.

The aim of this course is to give students the knowledge they need to implement and maintain a HACCP system in line with current regulations, ensuring contamination is prevented throughout the food chain.

• Understand the legal framework and core principles of the HACCP system.
• Design and organise a team to implement the HACCP system.
• Draw up and verify flow diagrams for food processes.
• Analyse hazards and establish preventive measures to control them.
• Identify critical control points (CCPs) and set critical limits for monitoring them.
• Apply corrective action when deviations occur at CCPs.
• Implement documentation, record-keeping and ongoing verification of the system.
• Manage supporting plans for water control, cleaning, pests, suppliers, temperatures and staff training.

Module 1: Designing and applying the HACCP system

1.1 Introduction to the HACCP system

Basic concepts and the legal framework of the HACCP system, and its importance for food safety.

1.2 Setting up the HACCP team. Description of activities and products

Composition and roles of the team responsible for implementing and monitoring the HACCP system.

1.3 Drawing up and verifying the flow diagram

Designing and validating a diagram of every stage of the production process to identify potential risks.

1.4 Hazard analysis and determining preventive measures

Identifying microbiological, physical and chemical risks and defining actions to prevent them.

1.5 Determining critical control points (CCPs)

Defining the specific points where controls are applied to prevent hazards that could compromise food safety.

1.6 Setting critical limits and a monitoring system for each CCP

Setting the limit values that must be met and designing systems to monitor these critical points.

1.7 Taking corrective action

Procedures to follow when deviations are detected at CCPs in order to resolve incidents and prevent risks.

1.8 Verifying the system

Ongoing review and evaluation to ensure the HACCP system is effective and fit for purpose.

1.9 Establishing a documentation and record-keeping system

Creating the records and documentation needed to show that self-monitoring is working correctly.

Module 2: Supporting plans for the HACCP system

2.1 Introduction

An overview of the supporting plans needed to reinforce the HACCP system.

2.2 Water control plan

Measures to guarantee the sanitary quality of the water used in food production.

2.3 Cleaning and disinfection control plan

Strategies to keep premises and equipment sanitised and free from contaminants.

2.4 Pest and other unwanted animal control plan

Actions to prevent and eliminate pests that could affect food safety.

2.5 Staff food safety training plan

Ongoing training for staff in hygiene and safe food handling.

2.6 Supplier control plan

A process to ensure the quality and safety of the raw materials supplied.

2.7 Traceability plan

Methods to ensure products can be tracked throughout the food chain.

2.8 Temperature control plan

Monitoring and recording temperatures during production and storage to prevent risks.

2.9 Glossary

Definitions of key terms relating to the HACCP system and food safety.

Module 3: Sector-specific control plans for food establishments

3.1 Catering sector

Adapting the HACCP system to guarantee safety in restaurants and food services.

3.2 Food establishments across different sectors and market stallholders

Specific application of the system in food shops and retail markets.

3.3 HACCP for small businesses. Simplified food safety self-monitoring plan

Designing simplified plans adapted to small food businesses.

The HACCP course prepares you to work at any point in the food chain that involves direct or indirect contact with food, ensuring food products are handled safely and in line with regulations.

• Food safety technician.
• Quality control manager in hospitality and food.
• Production supervisor in the food industry.
• Hygiene and safety inspector in food establishments.
• HACCP self-monitoring team coordinator.

Sectors and companies

• Catering and hospitality.
• Food manufacturing and processing industries.
• Food packaging and distribution companies.
• Markets and food retailers.