Welcome and course video (3 min)

Clean hands, safe food, trusted brand. Start with the video, then work through the modules in order.

What you will be able to do

• Explain food hazards and how GHPs form the foundation of food safety and HACCP
• Judge whether premises, water, drainage, waste and hand-wash facilities are hygienic
• Run cleaning, disinfection and pest control programmes and verify that they work
• Apply personal hygiene, illness reporting and visitor rules every day
• Control operations: time and temperature, cross-contamination, allergens, water and recall
• Keep product information, transport and records ready for a GHP inspection

How the course works

1. Module 1: Food hazards and food safety culture · 40 min
2. Module 2: Primary production and establishment design · 45 min
3. Module 3: Cleaning, disinfection, maintenance and pest control · 50 min
4. Module 4: Personal hygiene and training · 45 min
5. Module 5: Control of operation · 60 min
6. Module 6: Product information, transport and inspection readiness · 40 min
7. Apply: GHP audit self-check on your own workplace
8. Assess: final exam (20 questions from a bank of 25, pass mark 70%)
9. Practise: workplace assignment, graded by your trainer (pass 60/100)

Built on: Codex General Principles of Food Hygiene CXC 1-1969 (revised 2020, amended 2022), Chapter 1 — the same sections our auditors inspect against. GHPs are the foundation for HACCP.