HACCP Awareness UAE

About This Course

HACCP (Hazard Analysis and Critical Control Points) is a globally recognised system for managing food safety risks. This course introduces F&B professionals to the core principles and practical steps of HACCP—helping teams in the UAE meet regulatory standards, prevent contamination, and protect public health.

In this course, you will learn:

• What HACCP is and how it helps prevent food safety risks

• The difference between biological, chemical, and physical hazards

• Key prerequisite programmes (PRPs) used in food operations

• The 7 principles of HACCP and how to apply them step-by-step

• How to identify Critical Control Points (CCPs) and set safety limits

• The importance of documentation, verification, and corrective actions

• Dubai Municipality HACCP policy and its relevance to your role

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “HACCP Awareness for Restaurants.”

Course Curriculum

2 Chapters

Chapter 1 - HACCP Fundamentals

Covers what HACCP is, types of hazards, why it is important, prerequisite programs, and Dubai Municipality’s HACCP policy.

Chapter 2 - HACCP Principles

Explains the seven HACCP principles, hazard analysis, CCP identification, setting limits, monitoring, corrective actions, verification, and record keeping, plus the benefits of implementing HACCP.