About the course

S.L. 449.31 requires caterers to ‘ . . . ensure that any stage in the activities of a food business which is critical to ensuring food safety is identified and adequate procedures are identified, implemented, maintained and reviewed on the basis of a system of HACCP . . .’

HACCP – Hazard Analysis Critical Control Points – is an internationally recognized system of food safety management. It focuses on process control and the prevention of identified hazards in a particular establishment. It is required in all kinds of food businesses, as a means of ensuring food safety.

Food handlers responsible for developing and maintaining a business’s food safety procedures, based on HACCP principles, should receive adequate training, to a level commensurate to their responsibilities. It is the responsibility of the operator of the food business to ensure that this happens. The requirements for training should be seen in the context of the nature and size of the business.

In conjunction with




Course Outlines

Entry Requirements & Learning Assistance

Whilst not essential, it will be much easier for delegates if they have previously attended a Food Handling Course – Category B, implementing the requirements of S.L.449.24, and are able to read and write fluently. Should any delegate have any learning difficulties, please advise the trainer(s) in order to allow them to discuss how they may help you reach the course objectives.

Course Objectives

This is a four-hour course which aims to give delegates a basic knowledge of HACCP Principles. It is an introduction to HACCP, explaining its principles and importance in any Food Safety Management System.

Course Outline

  • Introduction and origin of HACCP
  • Legal and moral obligations
  • HACCP definitions and approach
  • Pre-requisites of HACCP
  • Principles and benefits of HACCP – overview

What are the Benefits?

On successful completion, delegates will have a good awareness of HACCP legislation and principles.  Delegates will also be able to identify any current weaknesses in their HACCP Systems and upgrade these appropriately.


Delegates successfully completing the course will be awarded a certificate of attendance.

Course Details


4 Hours




08.30 till 13.00


On request




  • Delegate Notes
  • Course Handouts
  • Certificate

The fee includes refreshments, all course material and Certificate. You may proceed to register by completing and submitting the Booking Form or request a registration form by email to: training@tfork.com or call 99377934.


Offering better value for money, they can be designed to closely match your specific requirements.

Frequently Asked Questions


This course is aimed at individuals in food and beverage establishments:

  • All employees in the food and related industries who require a basic knowledge of HACCP principles;
  • All those who have a personal interest in learning about this internationally recognized system.

HACCP Awareness – Level 1


Our HACCP Courses are organised in conjunction with HNS Consultancy Services. This half day course provides the basic principles of HACCP (Hazard Analysis and Critical Control Point) and how they may be applied to control food safety. The aim of this training session is to bring to the attention of delegates the requirements of food hygiene legislation, in terms of S.L. 449.31 Hygiene of Food Regulations.


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