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.


This aim of this eight-hour (one-day) course is to give employees in food and related industries a reasonable understanding of HACCP principles. By the end of the course delegates should be able to understand the origin, fundamental principles and benefits of HACCP, the steps required for HACCP implementation and construct process flow diagrams.

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
  • Conducting a HACCP Study
  • Constructing a Process Flow Diagram
  • Validation and implementation of the HACCP Plan
  • Hazards: biological, chemical, physical and allergens
  • Identifying Hazards
  • Risk Assessment
  • Establishing Controls


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 an attendance Certificate issued by Tuning Fork.

Course Details


8 Hours




08.30 till 17.30






  • Delegate Notes
  • Course Handouts
  • Certificate of Attendance

You may proceed to register by completing and submitting the online Booking Form or request a registration form by email to: training@tfork.com or call 21377934.


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


Frequently Asked Questions


Food handlers undertaking first-line duties in purchasing departments, preparation, service or retail of food, especially HACCP team members, cooks, kitchen supervisors and supervisors in food processing and food packaging companies.


HACCP Foundation – Level 2


Our HACCP Courses are organised in conjunction with HNS Consultancy Services. This full 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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