HACCP LEVEL I
Hazard analysis and Critical Control Points or (HACCP) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
Intro to bacteria
Spreading of bacteria
Different types of bacteria
Summary of Learning Outcomes
To achieve this qualification, a candidate must:
Persons interested in the IIFSHL HACCP training must have completed the basic food safety training before pursuing course.
NOTE: Training is valid for 2 years
in which re-certification will be needed.
The IIFSHL offers 30% off re-certification fees.
Download registration form fill out information and send to
Intro to HACCP
Implementation of a HACCP system
Assessment and Grading
Attainment of the Learning Outcomes will be assessed by IIFSHL international committee members ensuring the candidate has been deemed successful. The examination will consist of forty nine multiple choice questions.
The qualification is graded as either Pass or Fail. Candidates who fail to reach the minimum standard for the Pass grade will be recorded as having failed the assessment and will not receive a certificate.
In order to be awarded a certificate, candidates must be able to recall relevant knowledge and demonstrate a high level of understanding of the principles and concepts used in food safety management. Candidates who attain a mark of 75/80 or greater will be deemed to have achieved the criteria for being competent.
Such candidate will be able to satisfactorily work in the catering or related industries with the with the knowledge of food safety and its management systems