HACCP

HACCP – Hazard Analysis Crtical Control Points

It is a requirement under The Food Hygiene Regulations (England) 2006 that all food businesses should have a food safety management system based on the principals of HACCP

The need to have a robust HACCP food safety management system should not be underestimated, a number of businesses have been prosecuted for the lack of such a system.
The format of HACCP plans can be quite varied with some smaller caterers being able to adopt the “Safer Food Better Business”  system with larger operators having to carry out a full risk assessment and introduce a bespoke HACCP plan which is relevant to their particular process and operation.

Regardless of the approach taken HACCP is a systematic way to manage food safety and to prevent foodborne illness and it is designed to control significant food safety hazards which may occur and have an adverse effect when food products are consumed.

Courses
Safer Food Better Business
Sessions can be arranged to better understand and use the SFBB system, SFBB is the system produced by The Foods Standards Agency and is aimed at smaller businesses, this sytem uses a common sense approach and is written in clear understanable langauge.

Level 2 HACCP
The Level 2 Award in HACCP for Catering course is aimed at caterers and other food handlers. The course is intended for candidates already working in catering and those who are preparing to work in the industry.

The course will be especially useful for those involved in maintaining HACCP in a catering environment, and for those who are or will be part of a HACCP team.

Course Syllabus:

  • Principles of HACCP
  • Implementation of HACCP
  • Hazards and Controls
  • Critical Control Points, Critical Limits and Target Levels
  • Monitoring
  • Corrective Actions
  • Verification
  • HACCP Documentation

Level 3 HACCP
 The Level 3 Award in Supervising HACCP for Catering or Manufacturing is a qualification aimed at those responsible for assisting in the development and maintenance of HACCP systems. Holders of the qualification will have the knowledge necessary to be an integral part of a HACCP team in the catering or manufacturing industry. The qualification is also suitable for those owning or managing smaller food businesses to give them the underpinning knowledge to implement an appropriate food safety management system based on HACCP principles.
The qualification is intended predominantly for candidates already working in catering or manufacturing, with a sound knowledge of food safety, hazards and controls.

If you would like guidance on HACCP or you would like to arrange to a HACCP course please contact Derek Robinson on 01823 254249 or 077768 600037 or use the contact page on this site.
Courses for Level 3 HACCP – Manufacturing & Catering can be arranged in all areas and with smaller class sizes, please contact for more information.