{"product_id":"food-safety-haccp-course","title":"Food Safety \u0026 APPCC Programme","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePoor food handling can lead to foodborne illness, allergen incidents, product recalls, inspection failures and loss of customer trust. This \u003c\/span\u003e\u003cspan\u003eFood Safety and HACCP Course\u003c\/span\u003e\u003cspan\u003e provides practical training in food hygiene, hazard control and the development of HACCP systems, known in Spain as APPCC.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLearners will examine the controls required across receiving, storage, preparation, cooking, cooling, service and distribution. The course covers food hazards, personal hygiene, temperature control, cross-contamination, allergen management, traceability, prerequisite programmes, Critical Control Points, corrective actions, verification and record keeping.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cstrong\u003eWhat Is Food Safety and HACCP Training?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFood safety training explains how to prevent food from becoming unsafe during handling, preparation, storage and service. HACCP stands for Hazard Analysis and Critical Control Point. In Spain, the system is commonly referred to as APPCC—\u003c\/span\u003e\u003cspan\u003eAnálisis de Peligros y Puntos de Control Crítico\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHACCP is a preventive approach. Instead of relying only on final-product checks, food businesses identify significant hazards within each process and establish controls to prevent, eliminate or reduce them to an acceptable level.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis course combines essential food-handler practices with structured APPCC planning. Learners study how to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eIdentify biological, chemical, physical and allergen hazards.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMap food processes using flow diagrams.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDetermine Critical Control Points.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eEstablish critical limits and monitoring procedures.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eRespond when controls fail.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eVerify that food safety measures remain effective.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMaintain evidence through accurate records.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe programme reflects the HACCP principles established by Codex Alimentarius and the hygiene responsibilities set out in Regulation (EC) No 852\/2004.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cstrong\u003eWho Should Take This Food Safety and HACCP Course?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis course is suitable for:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFood handlers and kitchen staff\u003c\/span\u003e\u003cspan\u003e who prepare, store, cook, plate or serve food.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eChefs and catering professionals\u003c\/span\u003e\u003cspan\u003e responsible for hygiene, temperatures and allergen controls.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eRestaurant and hospitality supervisors\u003c\/span\u003e\u003cspan\u003e who monitor staff practices, cleaning and records.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFood business owners and managers\u003c\/span\u003e\u003cspan\u003e responsible for implementing or reviewing APPCC procedures.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eAPPCC team members\u003c\/span\u003e\u003cspan\u003e involved in hazard analysis, process mapping and control monitoring.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFood safety and quality personnel\u003c\/span\u003e\u003cspan\u003e who support audits, inspections, traceability and corrective actions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFood retail and production workers\u003c\/span\u003e\u003cspan\u003e in bakeries, butcher shops, fishmongers, food workshops and mobile catering operations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eProfessionals entering the Spanish food sector\u003c\/span\u003e\u003cspan\u003e who need knowledge of Spanish and EU food safety requirements.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe legal content focuses on Spain and the European Union. However, the Codex-based HACCP principles can also support learners working internationally. Local legislation and workplace procedures must always be checked separately.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cstrong\u003eWhat Does the Food Safety and HACCP Course Cover?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe course begins with food safety responsibilities across the farm-to-fork chain. Learners examine the main causes of food contamination and the controls needed to protect consumers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKey areas include:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFoodborne bacteria, viruses, parasites and moulds.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eChemical, physical and allergen hazards.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003ePersonal hygiene and fitness to work.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSafe receiving, storage, thawing, preparation and service.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eTemperature control and cold-chain management.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSeparation of raw, cooked and allergen-containing foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCleaning, disinfection, pest control and waste management.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSupplier approval and traceability.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eConsumer allergen information.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eFood withdrawal, recall and crisis communication.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe APPCC section covers prerequisite programmes, team formation, product descriptions, intended use, process-flow diagrams and on-site verification. Learners then work through the seven HACCP principles, including hazard analysis, Critical Control Points, critical limits, monitoring, corrective actions, verification and documentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe final modules explain how APPCC controls are applied in restaurants, catering, retail, food production and mobile food businesses. They also address sanitary inspections, non-conformities, incident investigation, food safety culture and continuous improvement.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cstrong\u003eWhy Do Food Safety and APPCC Failures Matter?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFood safety failures are rarely caused by one isolated mistake. They often develop when several controls are weak, undocumented or inconsistently followed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eExamples include:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eChilled food being stored outside safe temperature controls.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eRaw food contaminates ready-to-eat products.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eIncorrect or incomplete allergen information being given to customers.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCleaning procedures not removing contamination effectively.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eSuppliers or ingredients being impossible to trace.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eMonitoring records being incomplete or inaccurate.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\" aria-level=\"1\"\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eCorrective action not being taken after a control limit is exceeded.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThese failures may lead to foodborne illness, allergen reactions, product withdrawal, wasted stock, interrupted operations, customer complaints and enforcement action.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eRegulation (EC) No 178\/2002 establishes general EU food-law and traceability responsibilities. Regulation (EC) No 852\/2004 requires appropriate food hygiene controls and HACCP-based procedures, while Regulation (EU) No 1169\/2011 sets requirements for food information and allergen communication.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSpain’s Law 1\/2025 also introduces responsibilities concerning the prevention of food loss and food waste. Learners examining the wider connection between food controls, waste reduction and organisational responsibility may also find\u003c\/span\u003e\u003ca href=\"https:\/\/spanishcomplianceinstitute.net\/products\/environmental-compliance-basics\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eEnvironmental Compliance Basics\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e relevant.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCompleting this course can help learners identify food safety weaknesses, understand APPCC documentation and contribute more effectively to workplace controls. For employers, it supports clearer staff responsibilities, more consistent procedures and stronger preparation for inspections, audits and food safety incidents.\u003c\/span\u003e\u003c\/p\u003e","brand":"Spanish Compliance Institute","offers":[{"title":"Default Title","offer_id":53628351512923,"sku":null,"price":44.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0963\/1118\/1659\/files\/food-safety-haccp-appcc-course.webp?v=1784774368","url":"https:\/\/spanishcomplianceinstitute.com\/products\/food-safety-haccp-course","provider":"Spanish Compliance Institute","version":"1.0","type":"link"}