diagram of haccp regulatory requirements
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What is HACCP and why is it important?

Every food establishment is responsible for ensuring the food and drink they sell is safe to consume.

When we buy our food and drinks, we expect them to be safe and free from any hazards that can harm us. This can include hazards that cause illness, injury or fatal allergic reactions.

Whether you grow the food, package, or sell it to the end user, it needs to be kept safe and according to government guidelines.

Food management plans using the principles of HACCP are crucial for identifying and preventing hazards in food production and involves strict monitoring at every step of the food production process to prevent contamination hazards. HACCP plans are designed to help you plan, track and record food hazards, identify risks, implement controls, actions and training.

What is HACCP?

HACCP is an acronym which stands for Hazard, Analysis & Critical Control Point.

HACCP is an internationally recognised system for preventing, reducing and managing food safety hazards and risks. It applies to any food establishments that grow and store, manufacture, process or handle food products.

HACCP standards include:

  • Hazard Analysis: Identifying and analysing ay food safety risks that could be present in food handling processes. This includes potential sources for microbiological, chemical and physical contamination.
  • Critical Control Points: Identifying key junctures in food handling processes at which corrective actions and controls can be applied to prevent or eliminate the risk of food safety hazards.

A fully implemented HACCP management plan has many advantages for businesses, including:

  • It ensures safe food to consume, preventing illness and injury to consumers
  • It ensures your business is compliant with food safety laws and provides evidence of due diligence in the event of legal action
  • It can help improve the food hygiene rating of a food establishment
  • It prevents the costs associated with customer complaints, the recall of products and the destruction of stock
  • It gives customers confidence that food is safe and fit for consumption
haccp identify hazards and analysis

Is HACCP Mandatory?

HACCP became law in the UK as a result of an EU regulation (EC) 852/2004 on the hygiene of foodstuffs.

Having a food safety management system that is based on the principles of HACCP is a legal requirement. Even though the UK has left the EU, it is an internationally recognised system and food businesses should still continue to follow HACCP.

Who needs HACCP Certification?

All food establishments must ensure that their staff have had HACCP training that is appropriate for their role. It is particularly important for any workers that have specific HACCP responsibilities.

Providing evidence that employees have had the appropriate food safety and HACCP training is a critical part of due diligence.

What HACCP online courses are available?

We have 3 levels available:

Our level 1 online course provides a general awareness of HACCP food management plans and is perfect for any worker that is based in a food establishment, but their role doesn’t directly involve preparing and handling food.

Our level 2 online course is aimed at food handlers and provides a good understanding of how to create a food management plan, including how to control and monitor food hazards in your business.

Our level 3 online course gives an in-depth understanding of HACCP as a system, to give managers and supervisors confidence in creating and managing a plan for their workplace.

Our HACCP online courses can be completed on any device that can access the internet and includes a free downloadable and printable certificate on completion.

We hope you found the above information useful. Should you have any questions, doubts or concerns, please don’t hesitate to get in touch!

Call us on 01344 830015

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Email us at info@pd-training.co.uk

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