HACCP Essentials – Introduction to Food Safety and Risk Control

Understanding and applying HACCP (Hazard Analysis and Critical Control Points) is a key requirement in ensuring safe food production. This introductory e-learning course provides a practical and accessible overview of HACCP and how it is used in daily operations to identify, evaluate and control food safety hazards. The course is designed for anyone working with food—whether in production, processing or food service. No prior knowledge is required. You will gain a clear understanding of how HACCP supports safe food handling, and how your role contributes to preventing foodborne risks.

What will you learn?

What is HACCP? Understand what the HACCP system is, why it is required, and how it helps ensure food safety

Prerequisite programs (PRPs): Learn how hygiene, cleaning, pest control, and maintenance form the basis for HACCP implementation

The seven principles of HACCP: An introduction to hazard analysis, identification of critical control points (CCPs), monitoring, corrective actions, and more

Examples from real food operations: See how HACCP is used in practice and linked to everyday routines

Your role in food safety: Understand how each employee can contribute to effective food safety through awareness and proper routines

Price: NOK 650,- per participant (excl. VAT)

Duration: Approx. 30 minutes

Language: English
This course is the English version of the Norwegian course "HACCP for alle"

Access: 6 months from the date of login

Participants can pause the course at any time and resume later.

Registration

Learning Objectives

After completing the course, you will understand the basic principles of HACCP and how they are applied in food businesses. You will learn how good hygiene practices and other prerequisite programs lay the foundation for effective food safety management, and how HACCP builds on these through its seven principles. The course also explains how you, as an employee, can contribute to the daily application of HACCP in your workplace.

Multiple employees?

Looking to enrol multiple employees? We offer corporate solutions and volume discounts – contact us for more information.

Target Audience

This course is suitable for all employees involved in food handling, regardless of role or background. It is ideal as part of onboarding for new staff or as general food safety training across production teams, catering services, or retail environments.

No prior knowledge is required.

Documented Training

Upon successful completion of the e-learning course, participants will be able to download a certificate of completion, which can be used as documentation for the company’s internal control system.

Our reporting solution provides full oversight and control of training progress across your organization.

Contents

Module 1 – What is HACCP?

Module 2 – Prerequisite programs and hazards

Module 3 – The seven principles of HACCP

Module 4 – Principle 1 - Identify potential hazards

Module 5 – HACCP principles 2-7

Module 6 – Tools the HACCP analysis

Exam

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