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HACCP training courses in UK

Find out about HACCP training courses

Hazard Analysis and Critical Control Point (HACCP) is a popular, methodical and effective way to manage food safety. In 2006, a new regulation was passed that all food and beverage businesses must have a food safety management system in place. Furthermore, the system must base itself on HACCP principles. As well as this, food businesses must keep up to date records of its operations.

CaterSafe Consultants can help to bring your business up to speed with HACCP through a range of HACCP training courses delivered in-house or externally. We also offer a comprehensive Introduction To HACCP Level Two online e-learning course. This course is ideal for food businesses as it allows delegates to complete the course at a convenient time without lowering productivity or impacting production.


What is HACCP?

HACCP was originally a food safety system developed by NASA. NASA pioneered

HACCP training courses

 the system for increased food safety during the space race. Since then, it has evolved, and many businesses in the food and beverage industry utilise its principles. In 2006, The Food Hygiene (England) Regulations 2006, as well as the equivalent regulations in the rest of the UK, simplified the legislation to align with HACCP principles.

HACCP principles 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 conformance to HACCP. Complying with a HACCP strategy can lower the risk of a serious incident and can help you legally if something goes wrong.

During visits and inspections, the Environmental Health Officer is likely to ask to see your HACCP plan incorporated in your food safety management system. If you fail to comply, then you may face a fine. As well as this, 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 success and profitability.


How can HACCP Training courses help?

HACCP is essential to your food safety management system. As a result, it is vital that your team has full knowledge of HACCP and how to implement it successfully in your organisation. HACCP training courses will begin by introducing the key terminology and aspects of HACCP.

With foundations in place, training can then focus on how to identify hazards. This then leads to understanding the appropriate critical control points you need in place. Hazard analysis and critical control identification can then ensure full compliance and a high standard of food safety.

CaterSafe Consultants recommend the Introduction To HACCP Level Two course to all teams who interact with food during their work. 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 employees as soon as they begin work. This takes away the stress and difficulty of organising regular training sessions.

Want to find out more about HACCP Training?

For more details, please call 01233 822 201 or contact a member of our consultancy team for more information.

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HACCP Training Courses and Certificates

Food Safety Training Ashford, Kent

HACCP Training Courses

CaterSafe Consultants offer a full range of HACCP training courses for people who are in the catering or food manufacturing industries. Please see the full list below…


The gaining of this qualification will enable individuals to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a catering environment. 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 safety 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.

Duration of course: 1 day 


This qualification further expands on the fundamentals of the Level 2 Award in HACCP for Catering. It is suitable for supervisors, managers, chefs, trainers and HACCP team members employed within a catering environment.

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 the HACCP principles’.

This qualification will provide candidates with the knowledge to develop, implement and maintain a food safety management system based on Codex HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the importance of prerequisite programmes 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.

Duration of course: 3 days 


The Level 4 HACCP qualification is aimed primarily at learners either at, or working towards, a management level in a catering business. Achievement of either of these qualifications will enable learners to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, and give learners 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 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.

Duration of course: 5 days 


This qualification will allow individuals to understand the importance of implementing a food safety management system, based on the Codex HACCP 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 hazards at points critical to food safety 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.
Duration of course: 1 day 


This regulated 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 employees to deal competently and confidently with this requirement, a thorough understanding of Codex HACCP principles is needed.

Those achieving this qualification will understand how the 12 Codex steps to HACCP contribute to safe food production. They will learn:

how to identify, control and monitor significant hazards at points which are critical to food 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.
Duration of course: 5 days 


Level 4 HACCP qualifications are aimed at learners either at, 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 a food safety management system, based on the Codex HACCP principles, and give learners 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.

These qualifications are useful for auditors, enforcement officers and other food safety professionals.
Duration of course: 5 days 

NB: All of the above accredited training courses are accredited by either HABC or the CIEH.

For more details, please contact a member of our training team.

 Office: 01233 822 201


Online HACCP Training UK

Online HACCP Training UK

Online HACCP Training UK is one of the easiest and effective ways to prepare staff for the workplace and compliance with a HACCP system. HACCP, short for hazard analysis critical control point, is an excellent way to manage food safety for all businesses in the food industry. At CaterSafe Consultants, we make it easy for your employees to understand HACCP with our cost-effective online HACCP training UK.

Cost-Effective Online HACCP Training UK

For just £35 per licence, your employees can receive a detailed and thorough introduction to HACCP. The course is around 80 minutes long and covers all aspects of HACCP. Firstly, the course will cover the key terms and definitions you need to know. The learning then moves onto understanding more about critical control points including how to identify and analyse them.

Our Introduction To HACCP Level 2 online course then covers how to implement control measures and avoid issues such as cross-contamination. Furthermore, the course will then discuss the best practice approaches for addressing problems when there is a breach of a critical limit. With 80 minutes of information, your team can have a thorough and encompassing understanding of HACCP and food safety management.

The Benefits Of Online HACCP Training UK

  1. Minimise loss of productive time

Being able to undertake this course at a convenient time for the worker. This helps to minimise the loss of productive time to ensure your business can run at optimum capacity. It enables staff to take the course individually rather than losing your whole team for a day.

  1. Learning at a suitable pace

While our Introduction To HACCP Level 2 training course lasts around 80 minutes, learners can work at a pace to suit them. Online training means that workers can proceed comfortably and ensure full understanding without rushing.

  1. Cost-effective learning

Online training is competitively priced. At just £35 per licence, it makes it easier for companies to budget for training and provide training for staff with ease.

Would you like to find out more about the benefits of our online HACCP training UK? Then get in touch with CaterSafe Consultants by calling 01233 822 201. Alternatively, you can buy your HACCP online course here.



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HACCP Training UK

HACCP Training UK

Hazard Analysis Critical Control Point or HACCP is one of the most common approaches to food safety management. However, in order to implement it into an organisation successfully, HACCP training UK is essential. At CaterSafe Consultants, we can help your business to succeed with HACCP through our HACCP training courses.

HACCP Training UK in Food Manufacturing – Which course is right for your team?

Some of the most popular HACCP Training UK courses that we offer are our level awards for HACCP in Manufacturing. We have levels that vary in complexity depending on the needs of your business. We recommend all staff in a food manufacturing environment to firstly take our Level 2 Award For HACCP For Manufacturing.

The level two award is an excellent introduction to food safety management systems. It provides students with a real understanding of the Codex HACCP principles. The course then explains how the HACCP principles can then help to support a food manufacturing business. HACCP training provides detail, understanding and application to adopt it in your workplace. The course only lasts a day meaning your team are not taken away from their tasks for too long, minimise the disruption to productivity.

For team members that play an active role in the development of HACCP principles and the management of food safety, then our Level 3 Award For HACCP For Food Manufacturing is ideal. This meets the requirement of responsible staff having sufficient training for HACCP principles. It also gives learners an in-depth insight into the 12 Codex steps to HACCP to help improve safe food production.

This intensive and engaging course lasts for five days. At the end of the course, students may receive their qualification, which is fully compliant with industry and regulatory standards.

Not sure which HACCP Training UK is right for you?

If you would like your team to have improved HACCP knowledge, training can be invaluable. Our food safety consultants can help to determine which course is right for your team members and develop a food safety training plan for your business. If you’d like to find out more, ring CaterSafe Consultants on 01233 822 201 to arrange a free consultation.

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HACCP Training in Kent

HACCP Training in Kent

Hazard Analysis and Critical Control Point, also known as HACCP, is an essential aspect of any successful food business. HACCP is a system that you can implement in your food handling business that helps to control aspects of food safety to minimise the risk. However, to deploy HACCP in your organisation effectively, training is essential. This is why CaterSafe Consultants offer HACCP Training in Kent.

Why choose HACCP Training in Kent?

HACCP can be used in any food business. It is designed to help you to score highly on food hygiene audits as well as controlling potential hazards in your food production. As well as being one of the most rigorous food safety mechanisms, HACCP is also cost-effective.

HACCP works as a preventative mechanism, helping to ensure quality throughout your business. It can help you reduce the risk of food hygiene issues and control hazards before they become severe problems.

There are many benefits of adopting HACCP including;

  • Increasing levels of food safety standards
  • Improving food quality
  • Organises your production more effectively
  • Promotes teamwork
  • Provides defence and evidence of due diligence
  • Can save your business money
  • Ensures compliance with food hygiene legislation
  • Keeps your customers safe.

CaterSafe Consultants HACCP Training in Kent

At CaterSafe Consultants we focus on our HACCP training for food manufacturing. We offer a Level 2, 3 and 4 Award for HACCP For Manufacturing. We can provide training at your place of work for convenience. With the training, individuals will learn all of the principles of HACCP and be able to manage food safety.

Level Two – This course takes one day and covers all of the duties of HACCP to make an efficient and effective operation of your food manufacturing business.

Level Three – This course will provide a regulated qualification that complies with the industry standard. With five days of training, the participants can work towards achieving a qualification that is recognised by environmental health practitioners.

Level Four – The ideal course for management of food manufacturing business. This course allows the learner to think critically about HACCP in their organisation for continuous improvement. This course also takes five days.

Why HACCP course is right for you?

If you are not sure which HACCP course is right for you and your organisation, get in touch with CaterSafe Consultants for your free consultation. Call the training team now on 01233 822 201.


HACCP Courses

HACCP Courses

One of the fundamental ways that businesses within the food industry manage food safety and hygiene is through HACCP. HACCP stands for Hazard Analysis and Critical Control Point. It is a system that follows certain principles in managing food safety hazards. In order to use HACCP effectively, training is often required through HACCP courses. At Catersafe Consultants we provide online training and HACCP course to help you manage food safety.

What is HACCP?

With all the processes in place to run your food business, it is essential to take a detailed look at each step to identify if there are any risks for food hygiene and food safety. Hazard Analysis and Critical Control Point allow you to examine all the steps in each process closely. You can then identify any potential aspects which could go wrong and impact food safety.

Once you have an overview of processes, you can begin to identify critical control points. These are the exact points which your organisation needs to prioritise for the sake of food safety. Within these critical control points, you can then work towards removing and limiting any risks to help make your processes as safe as possible.

By following HACCP, you should be recording your plan and findings to see whether your procedures are working. HACCP records provide invaluable evidence for audits and inspections. Your documents can show that your business prioritises food safety.

HACCP Courses

At Catersafe Consultants our introduction the HACCP Level Two course is online training you can do anywhere. The 80-minute course will go through the vital terminology that you need to know. It will then help you to identify and analyse hazards. Furthermore, it will help you to understand where your critical control points lie.

Improve food safety with HACCP courses

Keep your business compliant and as safe as possible with our HACCP training. Sign up for the course here or call the team on 01233 822 201 if you have any questions.



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Reducing the Risk of Acrylamide – What it Means for your Food Business

Not only has April 2018 brought us the implementation of the sugar tax, but it also brings us new legislation on managing acrylamide and, if you’re a food business operator (FBO), it’s something that you need to know about.

Acrylamide is a chemical which forms naturally in starchy foods when cooked at high temperatures (anything over 120˚C).  The sugars in the food items react with naturally occurring amino acids to form acrylamide.  This reaction takes place in potatoes in various forms, e.g roast, chips, crisps etc., bread, some cereal products and also coffee roasting.

Studies carried out in rodents found that exposure to the chemical increased the risk of developing different types of cancer quite significantly.  Although humans and animals react differently to certain chemicals, it is nevertheless the view of scientists that acrylamide could be a potential carcinogen.

It is therefore considered a food safety hazard and the EU has produced new guidelines which set out mitigation measures and benchmark levels to which FBOs are expected to adhere.  While it is impossible to eliminate acrylamide completely, it is possible to reduce levels of it in affected foods by following the mitigation measures provided, thereby reducing potential carcinogen risk to consumers.  Measures should be followed as far as is practicably possible without compromising current hygiene laws.

The legislation lists the following food items to which mitigation measures and benchmark levels should be applied:

  1. French fries, other cut (deep fried) products and sliced potato crisps from fresh potatoes
  2. potato crisps, snacks, crackers and other potato products from potato dough
  3. bread
  4. breakfast cereals (excluding porridge)
  5. fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads and bread substitutes
  6. coffee
  7. coffee substitutes
  8. baby food and, processed cereal-based food intended for infants and young children


Mitigation measures and benchmark levels

The legislation recommends using potatoes which have a naturally lower sugar content.  This will reduce the amount of acrylamide that is produced during the cooking process.  It also stipulates that potatoes should be stored above 6˚C; sugars multiply in potatoes stored in fridges/cold places, thus increasing the level of acrylamide in the end product. Before frying potatoes, they should be rinsed and left to soak in cold water for up to 2 hours and then rinsed again.  Blanching potatoes is also very effective in reducing acrylamide and it is recommended wherever possible and practicable.

Frying temperatures should be kept below 175˚C and lower if possible.  Suppliers should be consulted as to the most suitable oil to use.  Food debris such as crumbs should be skimmed off the fats and oils regularly to keep it free from potential contaminants. Last year, there was a campaign by the FSA to ‘go for gold’, referring to the optimum colour to which your bread should be toasted and your potatoes roasted or fried.  The legislation suggests using appropriate colour charts where available, although the benchmark is to aim for a light, golden colour.

With bread and cereal products, it is recommended that any yeast fermentation time is extended as far as is practicable, that the moisture content of dough be reduced as much as possible and, where viable, lower the oven temperature and extend the cooking time.

With coffee roasting and baby food, it is important to choose ingredients with the lowest potential for acrylamide and identify optimum cooking/roasting temperatures to ensure minimal acrylamide formation. If you are using pre-packed or frozen goods to cook and serve to consumers, cooking guidelines should be followed closely.


As with any other legislation, it is important to demonstrate compliance. The chemical hazard of acrylamide and control measures thereof, should be identified and documented within the food businesses Food Safety Management System. Food manufacturers particularly will be expected to have robust procedures in place for sampling and analysis of products indicating that they are seeking to reduce levels of acrylamide in what is being provided to the end customers/consumers.  They will also be expected to keep detailed records of the results.  Once systems are in place, this should be relatively straightforward to maintain.

For more information

We can help.  Contact us if you would like further information or training for you or your staff.  You can find the legislation in full here and some helpful guidelines here.

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Food Safety Courses Kent

food safety courses Kent

If your organisation is in the food industry, then there are many requirements you have to follow. Food hygiene is critical, and all food businesses have a responsibility to make sure that food is safe for consumption. Your Hazard Analysis and Critical Control Point plan (HACCP) will highlight your responsibilities for food safety. One area in the HACCP plan may be adequate training. At CaterSafe, we offer a range of food safety courses Kent to keep your food business safe and compliant.

Our food safety courses Kent

One of the easiest ways for employee learning is through e-learning. E-learning can be accessed anywhere at any time for complete convenience. CaterSafe offer a variety of detailed e-learning courses such as;

Level 1 Food Safety – This is the ideal induction course for new employees entering your food business. It covers the basic principles of hygiene, risks and hazards in a food setting. For those with no prior knowledge, this course is essential.

Food Allergen Awareness – In the UK, legislation controls 14 major allergens. This course is essential for a greater understanding of food ingredients, allergies and intolerances. As well as the detailed theory, the course also covers practical steps that your business can adopt today.

Level 2 Food Safety in Retail –  Food safety is not just essential in manufacturing and catering environments. There are many potential food hazards where food is sold, whether in shops, restaurants, hospitals or school. Consequently, this detailed course ensures thorough knowledge of the potential dangers in a retail setting.

Discover food safety courses Kent

As well as offering e-learning courses, CaterSafe also provides on and off-site courses with professional trainers. We can, therefore, tailor courses to fit your precise food safety needs. Our courses cover food safety in a variety of settings including, catering, logistics and retail. To find out which course is best for your needs, contact the CaterSafe training team on 01233 822 201.

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Is Food Safety an Optional Extra for food Businesses?

Chefs working

If you are a business owner or manager in the food industry, what would be top of your list for ensuring success and setting you apart from the rest?  The best menu, the best food or products, the newest techniques, the best décor, the best staff, the best location? Perhaps a combination of all of them or perhaps you really do lead the field in one or two and you’re a pioneering force within the industry.  But what about food safety?  Where does that feature in your list of priorities?

Food Business Operators have a legal, moral and commercial obligation to ensure the food they are producing is safe, and will not cause harm, injury or illness. With regulations and laws increasing and becoming ever tighter, good food safety procedures and training are imperative to the success of any business.  Whatever your field, inspections by your local authority are mandatory and your food safety processes will be subject to close scrutiny.

Most businesses providing food to the public will come under the Food Hygiene Rating Scheme whereby, based on the results of an inspection, you are given a hygiene rating of 0 to 5, with 5 being the highest and 0 being the lowest.  Although you might choose not to display the certificate in your window if you get a lower rating, all results are available on the Food Standards Agency website, so there is nowhere to hide.

Inspectors seek to ensure that you are creating food and food products that are safe to eat.  It won’t just be the end goods they’re looking at but the whole chain of events from its inception to the final product and all the equipment, processes, procedures, methods and systems in between.

Inspectors will also look at your advertising and product descriptions.  Are you labelling your food, your menus and products accurately or are you being deliberately ambiguous and hoodwinking customers?  Alternatively, you could be unaware that you are misleading customers and need guidance.

If you fall short in any area, inspectors will not be forgiving and enforcement officers have the power to take a number of different actions, depending on the severity of the problem.  A best case scenario would be a ‘hygiene improvement notice’ where you would have to ensure you changed certain procedures in order to meet with government standards and law.  A worst case scenario would be for them to recommend prosecution which could lead to a fine, being banned from the food industry or even imprisonment.

With such rigorous regulations, excellent food safety practices need to be in place and all staff should be trained, either to a basic or more advanced level, depending on their level of responsibility and involvement in the production process.  You can choose to improve your business by updating your décor, changing the tablecloths, updating your menu or hiring more staff but these are choices that you have the luxury of making or not making.  Food safety is not an optional extra like any of these might be, rather, it is an absolute essential to the success and safety of your business.

Remember however, that as important as compliance is, it is not an end in itself, but rather a means to an end. (Otherwise it can end-up as a mere ‘box ticking’ exercise which in the end is counter-productive). Ultimately, the most important reason Food Business Operators must take food safety seriously, is for the safety and wellbeing of their customers. That should always be the starting point. This involves:

– Protecting food from all types of contamination

– Preventing harmful bacteria from multiplying in food

– Destroying any harmful bacteria through correct processing and thorough cooking

– Disposing of any contaminated, unfit and/or suspect food.

Finally, and very importantly, managers, supervisors and team leaders can massively help implement standards and maintain a good food safety culture if they lead by example and put into practice what they preach. Hypocrisy is a big turn-off. A manager who takes a ‘maverick approach’ to food safety, or is sloppy, will often find that their staff are too – and in reality, to a greater degree.

Here are just some of the many benefits in taking food safety seriously and promoting a good food safety culture

– Reduced risk of food poisoning

– Satisfied customers

– Good reputation

– Peace of mind

– Hygienic working conditions, which leads to increased staff morale

– Legal compliance.

On the other hand, here are some of the costs of poor food safety practices

– Food poisoning and/or food safety incidents

– Increased complaints

– Poor reputation

– Less profitability

– Low staff morale

– Legal action / fines

– Imprisonment

– Closure of the business.


Catersafe Consultants have a wide range of training available from eLearning to a trainer coming to your premises to train you and your staff.  We pride ourselves on thorough and comprehensive training, equipping you to put in place procedures which will ensure the highest standards; standards which are crucial to your business.  Get in touch – we’d love to help you achieve those standards and be a leader in your industry.

Check out our eLearning course on how to achieve a maximum Food Hygiene Rating for your food business! Sign up for a free trial today!