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<\/div>\nNeed HACCP Training?<\/h3>\n<\/div>\n<\/div>\n
Our Level 2 HACCP Training for Catering & Retail<\/a> and Level 2 HACCP for Manufacturing<\/a> courses are designed to give all employees the knowledge needed to maintain food safety in the workplace whereas our Level 3 HACCP Training for Catering & Retail<\/a> and Level 3 HACCP for Manufacturing<\/a> courses are designed for anyone specifically managing or supervising and contain more information around putting a HACCP system into place.<\/p>\n<\/div>\n HACCP stands for ‘Hazard Analysis and Critical Control Points’ and is an internationally-recognised food safety management system that helps businesses to identify, evaluate and control the hazards that pose a significant risk to food safety. Having a HACCP plan in place is essential to prevent foods from becoming unsafe for the consumer to eat. It applies equally to food retail, catering and manufacturing establishments.<\/p>\n HACCP has been in use since the 1960s, although it was only officially defined by the World Health Organisation’s Codex Alimentarius Commission in the 1990s. Food businesses were advised to implement a HACCP plan after an E.coli breakout in Scotland in 1996 and it became mandatory from 1st<\/sup> January 2006 with the introduction of the Regulation (EC) No 852\/2004 on the hygiene of foodstuffs.<\/p>\n HACCP was originally intended to be used as a control system in the United States to ensure food safety on the first manned NASA space missions. It originated in the 1960s and aimed to ensure that food was safe for astronauts to consume before it was sent up into space. It was established by NASA, the Pillsbury Company and the US Army Laboratories.<\/p>\n It was first recommended that all businesses implement a HACCP system in the 1990s. Today, article 5 of Regulation (EC) No 852\/2004 states that \u2018Food business operators shall put in place, implement and maintain a permanent procedure based on the Codex HACCP principles.\u2019 This became mandatory as of 1st<\/sup> January 2006. HACCP remains retained in UK law after Brexit, which means that it still applies in the UK.<\/p>\n The HACCP food safety management system has been in use since the 1960s, although it was only given an official definition in the early 1990s and was recommended for use by food businesses after 1996.<\/p>\n A HACCP food safety management system is based on 7 key principles:<\/p>\n To establish a HACCP system and ensure food safety, each of these principles must be followed, monitored and reviewed regularly.<\/p>\n Prerequisite programmes are the range of fundamental control measures needed in order to produce safe food. Prerequisites are the basics of food hygiene and must be in place before a full HACCP system can be implemented. There is no set number of HACCP prerequisites \u2013 the amount will depend on your individual food business. Examples include measures to prevent cross-contamination, hygiene procedures and pest control measures.<\/p>\n Implementing a HACCP-based food safety management system ensures you are complying with Regulation (EC) No 852\/2004. A successful HACCP system will also prevent costly food safety incidents, help you to avoid legal action and product recalls, prevent the need for destroying stock, protect the reputation of the business and increase customer confidence.<\/p>\n HACCP food safety management systems are used in all types of food establishments, including food catering, food retail and food manufacturing businesses. We offer Level 2 and 3 HACCP courses tailored to the catering & retail and manufacturing sectors. HACCP is an internationally-recognised system and the principles are adopted in countries all over the world, including Europe, the USA, Australasia and the Far East.<\/p>\n Planning is essential to ensure that your HACCP system will work efficiently and effectively. The HACCP plan can be linear (where each product in your food business has its own HACCP plan, tracking the product from start to finish) or modular (where each stage of the food production process has its own HACCP plan, e.g. delivery, storage and preparation).<\/p>\n If you own a food business (catering, retail or manufacturing) then the Regulation (EC) No 852\/2004 requires you put in place, implement and maintain a permanent procedure based on the Codex HACCP principles. A HACCP plan is required for food businesses of all sizes, although less-complex versions are available for smaller establishments.<\/p>\n Implementing the HACCP plan means putting the safety controls into practice so that the HACCP plan becomes a fully-working HACCP system. The HACCP plan can be implemented using the \u2018blanket\u2019 approach (where the plan is applied to the entire food system) or the \u2018staged\u2019 approach (where the plan is applied to each individual food process).<\/p>\n Article 5 of the European Union Regulation (EC) No 852\/2004 on the hygiene of foodstuffs states that \u2018Food business operators shall put in place, implement and maintain a permanent procedure based on the Codex HACCP principles.\u2019 Having a fully-fledged HACCP system is not mandatory, but you must have a food safety management system based on the HACCP principles. This includes alternative systems implemented using Safer Food Better Business, CookSafe, Safe Catering, ISO 9001:2015, ISO 22000:2005 and other relevant national guides.<\/p>\n No, HACCP is not a government agency. HACCP is a food safety management system that has been defined and recommended by the World Health Organisation’s Codex Alimentarius Commission since the 1990s. It is part of the European Union Regulation (EC) no 852\/2004.<\/p>\n HACCP food safety management systems were recommended for use in the UK and Ireland in the 1990s, but became mandatory from 1st<\/sup> January 2006 when the European Union introduced the Regulation (EC) No 852\/2004 on the hygiene of foodstuffs.<\/p>\n The HACCP system should be reviewed on a regular basis, such as annually, plus whenever there has been a change to the process, equipment or ingredients used; if new hazards have been identified; and if there has been an outbreak of food poisoning, a product recall or another food safety complaint attributed to the company.<\/p>\n Principle 7 of HACCP requires accurate records to be kept for each stage of the food safety system. Some HACCP records needs to be kept longer than others, but it depends on what you think is an appropriate time for your business. There is no set time or legal minimum for how long HACCP records must be kept. For example, you may choose to keep records of cleaning schedules for one year and supplier specifications for three years.<\/p>\n You can obtain a HACCP certificate online with High Speed Training\u2019s CPD and RoSPA approved training course<\/a>. The\u00a0Level 2 HACCP Courses helps employees to understand their HACCP responsibilities. The Level 3 HACCP Courses teaches managers and supervisors how to plan a HACCP system and implement it within the food establishment. We offer sector specific \u2018catering & retail\u2019 and \u2018manufacturing\u2019 HACCP training courses for both Level 2 and 3.<\/p>\n All food business operators, plus managers and supervisors in charge of planning and implementing the HACCP system, should be appropriately trained so that they are competent and knowledgeable. Training should also be provided to members of the HACCP team. Obtaining a HACCP certificate shows that you have learnt how to successfully plan, implement and maintain an effective HACCP system that complies with the law.<\/p>\n The Level 2 HACCP for Catering & Retail<\/a> is suitable for job titles such as chef, food retail worker and caf\u00e9 assistant. The Level 2 HACCP for Manufacturing<\/a> is aimed at roles such as food handlers, engineers and warehouse operatives.<\/p>\n The Level 3 HACCP for Catering & Retail<\/a> is suitable for staff members such as a business owner, head chef, team leader, butchers and bakers. The Level 3 HACCP for Manufacturing<\/a> course is suitable for roles such as lead engineer, production supervisor, warehouse manager and QA technicians.<\/p>\n There is no expiry date on HACCP training certificates although it\u2019s recommended that you refresh your training every 3 years to keep up-to-date with laws and procedures.<\/p>\n HACCP applies to all types of food safety hazards, including physical, chemical, microbial and allergenic hazards. If any of these are not carefully controlled then food products may become contaminated and unsafe for the consumer to eat.<\/p>\n A HACCP critical control point is a stage in the HACCP process where it has been identified that control measures are needed in order to eliminate or reduce a hazard. A ‘critical limit’ is then established and, if reached, preventative action is guaranteed to be implemented.<\/p>\n A critical limit is the maximum or minimum value needed for the control measure at a Critical Control Point in order to prevent, eliminate or reduce a food safety hazard to an acceptable level. Critical Limits separate safe production from unsafe production and establishing them is principle 3 of HACCP.<\/p>\n A control measure is an action that helps to eliminate or prevent a food safety hazard, or reduce it to an acceptable level. Examples include thorough cooking, metal detection, sieving and filtration, use of approved suppliers, planned equipment maintenance and the segregation of raw, ready-to-eat and allergenic foods.<\/p>\n The purpose of a decision tree is to support the judgement of the team and help you to confirm whether the hazard needs more food safety controls. You can find a full explanation and diagram here:\u00a0HACCP Decision Tree Advice<\/a>.<\/p>\n A food safety management system based on the principles of HACCP should be implemented in all food manufacturing premises. The HACCP system looks at all aspects of food production, from purchase of the initial ingredients to the distribution of the final product: \u2018from farm to fork\u2019. Food manufacturers should take a training course in HACCP to learn more about how to implement the procedures in their business.<\/p>\n HACCP is an internationally-recognised food safety management that all catering and food production businesses must implement. It stands for ‘Hazard Analysis and Critical Control Points’. HACCP means that businesses in the food industry need to analyse the potential hazards to food safety in the workplace, put control measures in place, and then monitor the system to ensure food continues to remain safe for the consumer to eat.<\/p>\n One of the prerequisites to implementing a HACCP plan is staff training. Training in HACCP, and other areas of food safety is paramount because a HACCP plan cannot be effective without sufficient training.<\/p>\n The HACCP team may check ovens in the premises as part of their hazard analysis and to learn where controls are needed to maintain food safety. Ovens must operate at the correct temperature to ensure that foods are cooked thoroughly: temperature is a critical control point that must be monitored.<\/p>\n Any premises that handles, serves, makes or sells food must have a food safety management system based on the principles of HACCP. This includes the hospitality industry where food is likely to be prepared and served on-site. The HACCP system for hospitality premises is the same as any other food establishment.<\/p>\n One of the HACCP stages is assembling a HACCP team. The team will be responsible for implementing and maintaining the HACCP plan. The HACCP team should have at least a Level 3 knowledge of HACCP in order to do this effectively.\u00a0 All members of staff are responsible for food safety and should have an awareness of the HACCP plan the food business operator has in place. The Level 2 HACCP for Catering & Retail course<\/a> is designed for non-managerial staff to gain an understanding of HACCP.<\/p>\n Did we miss anything? Is there something that we didn’t cover here? Leave your questions in the comments!\u00a0You can also test your knowledge in our HACCP quick quiz<\/a>.<\/p>\n As a HACCP training provider, we\u2019re commonly asked about HACCP queries. We\u2019ve collated 28 of your HACCP FAQs in our handy guide.<\/p>\n","protected":false},"author":3,"featured_media":29158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[700,701,773],"class_list":["post-9310","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-hygiene","tag-food-safety","tag-haccp","tag-hospitality"],"acf":{"schema_disabled":false,"schema_properties_FAQPage_question_answer":null,"schema_properties_HowTo_howto_tools":null,"schema_properties_HowTo_howto_supplies":null,"schema_properties_HowTo_howto_steps":null,"schema_properties_WebPage_cssSelector":null,"schema_sameAs_repeater":null,"schema_custom_json_repeater":null,"schema_custom_json_override":false},"yoast_head":"\n
\nWhat does HACCP stand for\u00a0and why is it\u00a0used?<\/h2>\n
\nWhen was HACCP formed?<\/h2>\n
\nWhere did HACCP come from?<\/h2>\n
\nWhen did HACCP become law?<\/h2>\n
\nWhen did HACCP start?<\/h2>\n
![\"Packaging](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2016\/10\/fruit-processing.jpg\")
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\nWhat are the HACCP procedures?<\/h2>\n
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\nWhat are the HACCP prerequisites?<\/h2>\n
\nWhat are the advantages to HACCP?<\/h2>\n
\nWho uses HACCP?<\/h2>\n
\nWhat is a HACCP plan?<\/h2>\n
![\"Worker](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2016\/10\/hazard-documentation.jpg\")
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\nWhen is a HACCP plan required?<\/h2>\n
\nHow can a HACCP plan best be implemented?<\/h2>\n
\nIs HACCP mandatory?<\/h2>\n
\nIs HACCP a government agency?<\/h2>\n
\nWhen was HACCP introduced in the UK and Ireland?<\/h2>\n
![\"Biscuits](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2016\/10\/tarts.jpg\")
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\nHow often should HACCP be reviewed?<\/h2>\n
\nHow long should HACCP records be kept?<\/h2>\n
\nWhere can I get a HACCP certificate?<\/h2>\n
![\"Level](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2016\/10\/reskin-level-2-haccp-for-manufacturing-certificate.jpg\")
<\/a>![\"Level](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2016\/10\/level-3-haccp-for-manufacturing-certificate.jpg\")
<\/a>![\"Level](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2016\/10\/image-12.png\")
<\/a>![\"Level](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2016\/10\/level-3-haccp-for-catering-and-retail-certificate.jpg\")
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\nWho needs HACCP certification?<\/h2>\n
\nDo HACCP certificates expire?<\/h2>\n
\nWhat is a HACCP hazard?<\/h2>\n
\nWhat is a HACCP control point?<\/h2>\n
\nWhat is a critical limit in HACCP?<\/h2>\n
\nWhat are examples of HACCP control measures?<\/h2>\n
![\"HACCP](\"https:\/\/www.highspeedtraining.co.uk\/hub\/wp-content\/uploads\/2016\/10\/haccp-monitoring.jpg\")
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\nWhat is a HACCP Decision Tree?<\/h2>\n
\nWhen can HACCP be used in the food chain?<\/h2>\n
\nHow is HACCP used in the food industry?<\/h2>\n
\nWhy would the HACCP team check an oven?<\/h2>\n
\nHow can HACCP be used in the hospitality industry?<\/h2>\n
\nAny More Questions?<\/h2>\n
\nFurther Resources:<\/h3>\n
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