An Introduction to HACCP and Food Safety Programs Training Course

Why is An Introduction to HACCP and Food Safety Programs Important?

Food hazards are not always visible. Harmful bacteria, improper storage temperatures, cross-contamination, and unsafe handling practices can make food dangerous before it ever reaches a customer. For organisations involved in food preparation, service, or manufacturing, a documented and properly implemented food safety program is not optional — it is both a legal obligation and a basic standard of care.

In Australia, food businesses operate under the Food Standards Australia New Zealand Act 1991 and the requirements of the Australia New Zealand Food Standards Code, which mandates that businesses have documented food safety programs in place. In New Zealand, the Food Act 2014 requires food businesses to operate under food control plans or national programmes appropriate to the level of risk involved. HACCP-based systems form the recognised framework for meeting these obligations.

This course gives learners a clear, working understanding of the HACCP system — what it is, how it works, and how to apply its seven principles to their specific food handling environment — supporting both individual compliance and organisational accountability.

Who Should Complete This Course

• Employees who work in food handling, preparation, or service roles — including hospitality, restaurants, cafes, and food manufacturing
• Supervisors and managers responsible for developing, implementing, or overseeing food safety programs
• Contractors or casual staff working in food service environments who require baseline food safety compliance knowledge
• Any worker seeking to understand HACCP principles and demonstrate compliance with Australian or New Zealand food safety regulations

Topics Covered

• An overview of HACCP
• HACCP Principles 1-4
• HACCP Principles 5-7
• HACCP Quiz

Course Experience

This course is fully online and accessible anytime — no scheduling or travel required. Learning is interactive and scenario-based, helping learners connect HACCP principles to real workplace situations rather than abstract theory. The course is self-paced, so learners can pause and resume at any point without losing progress.

There is no graded assessment for this course. Upon completion, learners receive an instant digital certificate confirming their training. The course is built to WCAG 2.2 AA accessibility standards, with plain-language content suitable for learners across a range of roles and literacy levels.

Assessment

No formal scored assessment – instead, reflection points and knowledge checks are embedded throughout

Related Courses

• Food Safety: Handling and Hygiene Training Course
• Food Safety: Contamination, Storage and Allergies Training Course
• Grooming and Hygiene in Hospitality Training Course
• Floor Service Skills in Hospitality Training Course
• Food and Beverage Sales Essentials Training Course
• Introduction to Bartending Training Course
• Wellbeing in the Hospitality Industry Training Course
• Manual Handling Safety Training Course (AUS Version)
• Managing Slip and Trip Hazards Training Course (AUS Version)
• General Evacuation Training Course (AUS Version)

Learning Outcomes

After completing this course, learners will be able to:

• Identify the seven principles of HACCP and explain how each applies to food safety management
• Describe what a HACCP-based food safety program is and why it is required under Australian and New Zealand food regulations
• Apply HACCP principles to assess and control biological, chemical, and physical hazards in their workplace
• Recognise the difference between critical control points and general control measures in a food handling environment
• Contribute to a workplace culture where food safety is documented, monitored, and consistently upheld

Organisational Benefits

• Supports regulatory compliance — Helps food businesses demonstrate adherence to the Australia New Zealand Food Standards Code and the New Zealand Food Act 2014 through documented, HACCP-aligned food safety practices
• Reduces food safety incidents — Equips staff with the knowledge to identify and control hazards before they result in contamination, customer harm, or regulatory action
• Strengthens audit readiness — Provides a documented record of food safety training, supporting inspections by local councils, food safety auditors, and regulatory bodies
• Builds a consistent safety culture — Ensures all food-handling staff — including casuals and contractors — share a common baseline understanding of food safety responsibilities
• Protects organisational reputation — Proactive food safety training reduces the risk of incidents that can cause reputational damage, insurance claims, or business closure