HACCP For Managers UK (RoSPA Accredited)

About This Course

This RoSPA Approved E-Learning course enables supervisors, chefs, and F&B managers to gain a firm understanding of the HACCP system and the advanced food safety responsibilities required in UK hospitality operations. It provides the knowledge, systems, and procedures needed to develop, implement, and maintain a HACCP-based food safety management system.

The course is designed for anyone responsible for food safety in kitchens, food production areas, or hospitality venues and offers clear, practical steps that can be applied every day.

In this course, you will learn:

The importance of HACCP in the hospitality sector and why it is a legal requirement in the UK

The foundations of food safety management and the causes of foodborne illness

How to identify food hazards and apply biological, chemical, and physical controls

Key UK laws and regulations that govern HACCP and food safety

The seven principles of HACCP and how to apply them correctly

How to develop a full HACCP plan including CCPs, critical limits, monitoring, and corrective actions

How to manage, review, and maintain a HACCP system in a working kitchen

How to build a food safety culture and lead safe practices within your team

Certification

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a RoSPA-assured certificate in "HACCP For Managers UK.

Course Curriculum

8 Chapters

Chapter 1 – Importance of HACCP in the Hospitality Sector -

Explains why HACCP is essential in restaurants and hotels, how it protects guests from foodborne illness, and how it reduces operational risks, legal issues, and reputational damage.

Chapter 2 – What is HACCP and FSMS? -

Defines HACCP as a preventive food safety system and explains how it fits within a wider Food Safety Management System (FSMS). Covers key concepts such as CCPs, monitoring, verification, and documentation.

Chapter 3 – Food Hazards and Their Control -

Describes the four main types of hazards: biological, chemical, physical, and allergenic. Explains how hazards enter the food chain and the control measures managers must implement to keep food safe.

Chapter 4 – HACCP and the Law -

Summarises legal obligations for food businesses, including compliance with UK and international food safety regulations. Covers the legal requirement for HACCP-based systems and manager responsibilities during inspections.

Chapter 5 – How to Develop a HACCP Plan -

Breaks down the steps of creating a HACCP plan: assembling the team, mapping the process flow, identifying hazards, determining CCPs, setting limits, monitoring, corrective actions, and verification.

Chapter 6 – How to Manage a HACCP System -

Covers daily operations such as maintaining records, conducting internal checks, training staff, reviewing CCPs, and responding to food safety issues. Emphasises ongoing communication and leadership.

Chapter 7 – Conclusion and Summary of Key Learnings -

Recaps the importance of hazard awareness, strong documentation, staff training, and consistent monitoring to maintain an effective HACCP system.

Chapter 8 – Regulatory References with Direct Links -

Provides official UK and international HACCP legislation, approved guidance documents, and government resources that managers can access for compliance and best-practice support.

Chapter 8 – Regulatory References with Direct Links -