HACCP Principles for Food Service and Retail Establishments

This course introduces learners to HACCP principles and their practical application in food service and retail settings. It covers prerequisite programs, Good Retail Practices (GRPs), Good Manufacturing Practices (GMPs), hazard analysis, critical control points, monitoring, corrective actions, verification, and record-keeping. Through practical examples, learners develop the skills needed to support effective food safety management systems.

No Certificate / Course on Audit Track

About Course

This course introduces the fundamental principles of HACCP (Hazard Analysis and Critical Control Points) and its role in preventing food safety risks in food service and retail establishments. Learners will explore food safety foundations, HACCP thinking, and methods for identifying and assessing potential hazards in food operations. The course focuses on preventive controls and risk-based approaches to maintaining safe food handling practices. Through learning content and practice quizzes, participants will strengthen their understanding of HACCP principles and their application in real-world food operations.

Authorship and Attribution

This course has been curated by Riphah International University faculty and staff using publicly available third-party content and Open Educational Resources (OER) for self-paced learning. Learners will engage with curated open-access materials to achieve the course learning outcomes. All third-party content is used under open-access or fair-use policies, while any original materials are developed specifically for this learning experience.

Source and Credits :

Instructor: Integrated Food Safety Centers of Excellence
Provider: YouTube (@IntegratedFoodSafetyCoE)
License: Standard YouTube license

Source and Credits:

Instructor: CDG Training Private Limited
Provider: YouTube (@cdgtraining)
License: Standard YouTube license

What You'll Learn

By the end of this course, you will be able to:

Explain the foundational principles of HACCP and their role within a broader food safety management system.
Describe Good Retail Practices, Good Manufacturing Practices, and other Pre-Requisite Programs that create the foundation for an effective HACCP plan.
Identify and explain the seven HACCP principles as applied to food service and retail establishments.
Analyze example HACCP plan formats and documentation used in food service settings.
Apply HACCP principles to evaluate and strengthen food safety practices within a food service operation.
Conduct a food safety hazard analysis to identify biological, chemical, and physical hazards in a food service or retail operation.

Prerequisites

To be successful on this course, you should have a background in basic food science, nutrition, or food handling fundamentals. No prior HACCP certification or formal food safety training is required.

Who Can Take This Course?

This course is intended for BS Human Nutrition & Dietetics students, Allied Health Sciences students, and Food Service/Hospitality Management trainees who want a practical understanding of how HACCP principles are applied to ensure food safety in food service and retail establishments. It is well suited to learners preparing for roles in institutional food service, catering, clinical nutrition food operations, or food safety supervision.

Course Outline

Module 1: HACCP Essentials: Building a Preventive Food Safety System

From Food Safety Foundations to HACCP Thinking

Understanding HACCP: Principles, Purpose, and Prevention (Video)

Practice Quiz

MCQs (Problem)

Module 2: Hazard to Control: The Science Behind HACCP

Identifying Food Safety Hazards and Assessing Risk

Recognizing Risks in Food Operations (Video)

Practice Quiz

MCQs (Problem)

Skills You Will Gain

HACCP Principles Understanding Food Safety Risk Identification Hazard Analysis Skills Risk Assessment Techniques Preventive Control Strategies Critical Control Awareness Food Safety Practices HACCP Application Skills

Course Information

Duration

Approximately 2.3 Hours

Course Information

Sep 02, 2026
On Going

Self-paced

Category:

Rehabilitation & Allied Health Sciences

Language:

English Only

Free

Difficulty Level

Intermediate

Learning Mode

Fully Online (Asynchronous)

Learning Type

Self Paced

Language

English Only