What is HACCP?
HACCP was originally a food safety system developed by NASA. NASA pioneered the system for increased food safety during the space race. Since then, it has gradually evolved. The food safety regulations in 2006, (The Food Hygiene (England) Regulations 2006), as well as the equivalent legislation in the rest of the UK, simplified the legislation to align with HACCP, which have certainly made it easier for businesses to implement a food safety management system. However, it is vital that companies within the food industry can prove due diligence and compliance. Complying with a HACCP strategy can lower the risk of a serious incident and can help you legally if something goes wrong.
The law requires all food businesses to document their arrangements for making sure that food sold to their customers is safe. During visits and inspections, the Environmental Health Officer will want to see your HACCP plan incorporated in your food safety management system – and how you manage and control food safety hazards. If you fail to comply, then you may face a fine. In addition, you may face the prospect of closure either temporarily or permanently. With this in mind, HACCP and HACCP training courses are critical to your business’s success and profitability.
How can HACCP training courses help?
For more details, please contact a member of our consultancy team.
Office: 01233 822 201
HACCP (Hazard Analysis and Critical Control Point) is essential to your food safety management systems. As a result, it is vital that your team has full knowledge of HACCP and how to implement it successfully in your organisation. Every HACCP course will begin by introducing the key terminology and concepts.
With solid foundations in place, training can then focus on how to identify hazards. This then leads to understanding the appropriate controls you need in place. Identification of critical control points identification can then ensure full compliance and a high standard of food hygiene which will lead to increased safety culture and customer confidence.
CaterSafe Consultants recommend our ROSPA & CPD approved HACCP course on our learning management system which can be accessed from our website. This comprehensive e-learning course allows people to learn at their own pace and at a convenient time. Furthermore, it makes it easy to train new staff as soon as they begin work. This takes away the difficulty of organising regular training sessions. This course is suitable for those within the catering, retail and manufacturing sectors.
Our Courses For HACCP Training
At CaterSafe we offer the full range of HACCP training courses at all levels. We offer both online on our learning management system, and face-to-face HACCP Training courses.
Please see the list below.
HACCP Level 2 for Catering (RQF)
The gaining of this qualification will enable individuals to understand the importance of implementing a food safety management system (FSMS), based on the 7 Codex principles. Within the Level 2 HACCP Training Course, they will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food hygiene within their business. They will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system. This course will be concluded by a multiple choice test.
Duration of course: 1 day
Level 3 Award in Supervising HACCP for Catering (RQF)
This qualification further expands on the fundamentals of the Level 2 Award. It is suitable for supervisors, managers, chefs and food handlers, trainers and HACCP team members.
Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP system have received adequate training in the application of…HACCP…’.
This qualification will provide candidates with the knowledge to develop, implement and maintain a FSMS based on Codex principles, within a catering environment. They will understand the legal requirements pertaining to HACCP procedures and the flexibility allowed, the importance of prerequisite programmes / prerequisites (good hygiene practices) and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.
It is recommended that candidates have completed the Level 3 Award in Food Safety, before attending this course or anyone with the relevant industry experience.
Duration of course: 2-3 days
Level 4 Award in Managing HACCP for Catering (RQF)
The Level 4 HACCP qualification is aimed primarily at learners either at, or working towards, a management level in a catering business within the food industry. Achievement of either of these qualifications will enable learners to understand the importance of implementing a FSMS, based on the Codex based HACCP, and give staff the skills to evaluate HACCP plans critically.
It is highly recommended that individuals have already completed a Level 4 Award in Food Safety, or the equivalent, and/or a Level 3 HACCP qualification before attending this course.
This qualification is very useful for senior managers, auditors, enforcers, trainers and other food safety professionals. This qualification covers the skills needed to assist in the implementation of a HACCP system, to evaluate HACCP plans critically and to understand the importance of having an effective HACCP system in place, which are several of learning outcomes within this training
Duration of course: 5 days
Level 2 Award for HACCP for Manufacturing (RQF)
The Level 2 HACCP Training Course will allow individuals to understand the importance of implementing a FSMS, based on the Codex Principles, in a Food Manufacturing environment. They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor food safety hazards at points critical to the safety of the food within their business. They will also understand the importance of effective control measures and taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system. This course will be concluded by a multiple choice assessment, which learners will need to be pass before gaining a certificate.
Duration of course: 1 day
Level 3 Award for HACCP for Food Manufacturing (RQF)
This regulated training qualification expands on the fundamentals of the Level 2 Award in HACCP in Manufacturing.
Regulation (EC) No 852/2004 requires that ‘those responsible for the development and maintenance of the HACCP principles have received adequate training in the application of the HACCP principles. In order for employers and employees to deal competently and confidently with this requirement, a thorough understanding of the Codex system is needed.
Those achieving this qualification will understand how the 12 logical Codex steps of HACCP contribute to the production of safe food and production process. They will learn:
How to identify, control and monitor significant hazards at points that are critical to product safety; the appropriate corrective action to take when critical limits are breached; the type of documentation and records required; an understanding of the need to review the HACCP system at appropriate times.
This qualification is fully compliant with industry and regulatory standards, as well as being recognised by environmental health practitioners, auditors, and other enforcement officers. Individuals achieving this qualification will understand the importance of adapting HACCP principles for product-based and process-led situations. This course will be concluded by a multiple-choice exam and is graded. Successful candidates, depending on their pass mark, will either achieve a pass or a distinction, which will be displayed on the certificate.
Duration of course: 2-3 days
Level 4 Award in HACCP for Food Manufacturing (RQF)
Level 4 HACCP qualifications are aimed at learners who are already managing food hygiene or working towards, a management level in a manufacturing business. Achievement of either of these qualifications will enable learners to understand the importance of implementing food safety management systems, based on the Codex principles, and give learners the skills to evaluate and analyse HACCP plans critically.
It is highly recommended that individuals, have already completed Levels 3 and 4 in Food Safety, or the equivalent, and/or the Level 3 qualification/certificate before attending this course.
These qualifications are useful for auditors, enforcement officers, food safety managers, and all other safety professionals.
Duration of course: 5 days
NB: All of the above-accredited training courses are accredited
