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Hazards Analysis Critical Control Points. HACCP is a thorough preventative safety management system.

At all stages throughout food preparation, manufacture and retailing there are moments in which food hygiene levels could be compromised.

This might easily result in food poisoning, cross contamination or any number of unwanted ramifications.

The HACCP plan was created as a legislatively compatible management tool to identify hazards, analyse them and to work on critical control points so that risks could be minimised or eradicated.

OK, sounds interesting. How do I learn about HACCP?

Training companies, including London based Food Alert deliver HACCP training courses for staff, management and business owners.

Anyone who is in contact with food, no matter how irregularly should take Level 2 HACCP training.

So the cleaners, receptionists, management, food preparation and sales teams should all be conversant about food hygiene and the HACCP principles, of which there are seven.


Food safety management system training and practical use of an HACCP plan with a row of smart certificates on the wall illustrates a proactive attitude and proof of competence.

Level 2 HACCP training is GCSE grades A*-C equivalent and the course can be taken online, at a training centre or on your business premises.

Supervisors and management are urged to follow this with level 3 HACCP training (AS/A level equivalent) which is more in depth food safety management system training for risk assessment and analysis and critical control points.

It looks at the HACCP plan and how this works in your business and where you can initiate corrective procedures and manage staff in this area.

This course is not available online because it is too comprehensive to be rolled out electronically.

Is HACCP important or “just another training course?”

Every food hygiene and health and safety course is important, it means adherence to the law but yes, HACCP has its own relevance within food preparation, manufacturing and retail.

European Union Regulation (EC) No 852/2004 for food hygiene requires all EU members to use HACCP principles.

This law is mandatory for UK businesses and it’s probable that to trade with Europe post Brexit the UK will have to work with this legislation.

To trade successfully, nationally and internationally you need to be a trusted supplier or service provider.

HACCP training and its qualifications attest to competence in the workplace. HACCP is recognised, desired and can offer huge benefits in business.

Which would you hire? A firm with a team who works efficiently with an HACCP plan or one which doesn’t and hopes for the best?

What’s GMP? Isn’t that like HACCP?

GMP is the Good Manufacturing Process which is another widely recognised standard in the UK and EU.

Countries like Canada have opted in to this food safety management system. GMP is the minimum level at which a business can operate within legislative, safety and quality definitions.

Without taking HACCP training and employing an HACCP plan a business will struggle to achieve its GMP.

Invest in HACCP training and you’ll reap many rewards.

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