This course is suitable for managers and supervisors working in food premises, including catering, retail and manufacturing businesses. The course is designed to help you comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.
If you’re an employee of a food business and are not at a manager/supervisor level, then the Level 2 HACCP training course is more suited to your needs.
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.
||An Introduction to HACCP
||What is food safety management, key terms, what is HACCP, benefits of HACCP and why HACCP is important.
||HACCP and The Law
||Food safety legislation, training requirements, enforcing the law and due diligence.
||Should I use HACCP? Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005, other national guides and certification schemes.
||Planning a HACCP System
||Preparing for HACCP, creating a HACCP plan and HACCP success vs failure.
||Food Safety Hazards
||How contamination applies to HACCP, types of contamination, physical, chemical, microbial and allergenic contamination, top 10 causes of food poisoning and controlling the hazards.
||What are prerequisites? Examples of prerequisites, effective prerequisites and assessing prerequisites.
||Creating the HACCP System
||The 7 principles, creating the HACCP team, HACCP team responsibilities, HACCP team skills, describing the products and ingredients, identifying the products’ uses and consumers, constructing a flow diagram and confirming the flow diagram in the premises.
||Principle 1: Hazard Analysis
||What is hazard analysis? The 3-stage approach, hazard analysis documentation, prerequisites/HACCP and useful contacts.
||Principle 2: Critical Control Points
||What is a control measure? What is a critical control point? Overusing CCPs, decision trees and the Codex Alimentarius Commission decision tree.
||Principle 3: Critical Limits
||What is a critical limit? Critical limit criteria, examples of critical limits and setting critical limits.
||Principle 4: Monitoring Critical Control Points
||What is monitoring? Effective monitoring, types of monitoring, frequency of monitoring and the monitoring plan.
||Principle 5: Corrective Action
||What is corrective action? Levels of corrective action, corrective action procedures, examples of corrective action and product recalls.
||Principle 6: Verification of the HACCP System
||Why is verification important? Validation, verification, reviewing the HACCP plan, benefits of reviewing HACCP, HACCP auditing and auditing essentials: data analysis, sampling and testing.
||Principle 7: Documentation
||Record keeping, maintaining the HACCP team, maintaining sources of information, maintaining HACCP documentation.
||Implementing the HACCP System
||Implementing HACCP, implementation methods, HACCP training, making HACCP visible and confirming completion.