Coronavirus Business Continuity.

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Level 1 TACCP Course

Online Level 1 TACCP Training Course
£20 +VAT

As someone who works in the food manufacturing or food supply chain industry, you have a responsibility to ensure the products you work with are safe. This Level 1 TACCP course teaches you how TACCP works to prevent threats from occurring, the types of threats a business may face, and where these threats may come from.

This course also provides knowledge of employee responsibilities, using examples and downloadable posters to encourage you to think about what steps you can take in your own workplace to help reduce threats. Understanding threat detection across the workplace will raise your awareness of threats and help keep your workplace safe.

  • Accredited by CPD and Approved by RoSPA
  • Endorsed by the Institute of Hospitality
  • Written in line with with EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs
  • Fully online course and assessment with no time limits
  • Full audio voiceover
  • Approximate duration: 2 hours
  • On completion, certificate is posted the next working day

Who Should Take This Course?

This course is designed for employees working in food manufacturing, mass catering or supply chain distribution who need to understand the role they play in minimising food fraud, deliberate contamination and other attacks.

It is written at an introductory level and is appropriate for all staff members in this industry.

If you are a manager or supervisor and it is your responsibility to manage a TACCP system in your business then our Level 2 TACCP Course is more appropriate for your requirements.


Certification

CPD Certified logo
Approved by RoSPA logo
Institute of Hospitality logo

On successful completion of the course you will be sent a quality assured certificate through the post the next working day. This can be used to provide evidence for compliance and audit.

All of our courses are accredited by the CPD Certification Service as conforming to universally accepted Continuing Professional Development (CPD) guidelines.

This course is also approved by RoSPA, the Royal Society for the Prevention of Accidents, as providing quality and content-approved training.

Additionally, this course is endorsed by the Institute of Hospitality as providing independently-evaluated, quality content that teaches good practice standards.

This certificate does not have an expiry date. However, based on industry best practice guidelines, the recommended renewal period for this training is 3 years. We will print this recommended renewal date on your certificate.


Screenshots (click to view)

If you wish to try this course then register for a demo by clicking the 'interactive demo' button. You will be given the option to purchase and continue with your course at the end of your demo!

  Interactive Demo

Course Content

The course is divided into four accessible, interactive modules and also includes an assessment at the end:

Module Description
1 Introduction to TACCP What is food safety management?, key terms, what are TACCP and VACCP?, benefits of TACCP and VACCP, why are TACCP and VACCP Important?, TACCP and the law, food safety legislation, training requirements and employee responsibilities.
2 Types of Food Threats Economically motivated adulteration (EMA), adulteration, substitution, dilution, mislabelling, counterfeiting, malicious contamination, extortion, espionage and cyber crime.
3 Types of Attackers Types of attacker, opportunist, extortionist, extremist, disgruntled individual, professional criminals, cyber criminals, irrational individual and deliberate attacks.
4 Employee Responsibilities Economically motivated adulteration (EMA), counterfeiting, malicious contamination, site security, cyber security, whistleblowing and further employee responsibilities.

 Download Course Overview (PDF)

Aims of the Course

Upon completion of this course learners will:

  • Understand what is meant by a threat and a vulnerability.
  • Be aware of the law surrounding TACCP and VACCP and who needs to comply with the law.
  • Understand your responsibilities regarding food safety and how you can reduce food threats.

Assessment

The online assessment is taken on completion of the training material. You will be asked 20 multiple choice questions with a pass mark of 80%. The answers are marked automatically so you will instantly know whether you have passed. If you don't pass don't worry! You can take the test as many times as you need with no extra charge.