The '4Cs' of food safety are a set of fundamental principles of good practice for both commercial and domestic kitchens. They are clear and easy to remember, so provide a really useful tool to help keep food safe.
Dangerous bacteria - pathogens - are a serious threat to food safety. They can already exist is some of the ingredients used in food preparation. The key to providing safe food is to ensure that pathogens are not present at levels that are dangerous to health.
Cross contamination means enabling pathogens to spread from one food to another. This can happen in a number of different ways, including:
To prevent cross contamination, implement food safety measures such as :
Cleaning is a crucial measure to prevent cross contamination and keep food safe. Introduce a rigorous cleaning policy in your kitchen that considers:
Clean at the start of each service and before shut down.
Clean before and after each new task, to keep any existing pathogens contained.
Include a weekly or monthly deep clean that targets areas that are missed day-to-day. Clean cupboards inside and out, and pull out large equipment such as fridges and cookers to clean underneath and behind. These dark, inaccessible areas are most likely to harbour pests.
As well as the food prep area, keep the front of house, bathrooms and external areas (especially refuse areas) clean.
As well as food preparation equipment, utensils, cutlery and crockery , don't forget to clean surfaces thoroughly. Include touchpoints such as door handles, fridge doors and taps - anywhere that is in regular contact with hands.
Use the correct chemicals for the job. Detergent should be used first, to remove dirt and grease. Follow up with a disinfectant, to denature bacteria. Always follow the manufacturer's instructions to ensure chemicals are used effectively - watch out particularly for correct contact times.
Don't forget about personal hygiene. As well as food borne pathogens, human hands will spread other bacteria. Make sure all food handlers turn up to work clean, put on clean uniforms and wash their hands before and after every task and whenever they re-enter the kitchen - especially after bathroom visits.
The cooking process is a very important part of keeping pathogens under control and making food safe to eat. Some pathogens can be denatured at appropriate cooking temperatures, and therefore cooking reduces the risk levels in foods that already have some pathogens present. Be aware - cooking DOES NOT destroy all pathogens. This is why it is important to use all of the 4Cs of food safety in conjunction with each other.
Temperature control when reheating is also crucial in pathogenic control. Many pathogens thrive in warm, moist conditions, so reheating or maintaining food at the wrong temperatures can have a devastating effect.
To understand the recommended cooking and reheating temperatures and times, visit the FSA website or FSS website as appropriate in your location.
Warm, moist food containing protein provides the ideal conditions for bacteria to multiply to dangerous levels. For this reason, it is crucial to keep chilled or frozen foods at correct temperatures, and to chill cooked food quickly if not using immediately.
The 4Cs are a great, quick and easy reminder of good practice in kitchen, but they don't tell the whole story. Considerations such as allergen management, good storage, pest control and supplier management are also important in reducing risk and making your food safe to eat.
A Food Safety Management System, or HACCP plan, is a crucial step in ensuring that you have anticipated and mitigated against all safety risks that might occur in your kitchen. The Safer Food Group Level 2 HACCP awareness course helps you understand the risk assessment process and create a comprehensive set of safety measures.
To ensure your team are ready to tackle all the challenges of food safety, get them trained with an accredited food safety and hygiene course. The Safer Food Group offers a broad range of safety courses for food professionals, including Level 2 Food Safety and Hygiene.
On 20/02/2025, the Food Standards Agency issued a food alert relating to the possible presence of Listeria monocytogenes in identified cheese products sold in the UK and NI. Listeria, whilst not the most common pathogenic bacteria found in food, is certainly one of the most dangerous. Flu-like symptoms can include high temperature, muscle ache or pain, chills, feeling or being sick and diarrhoea. Listeria infection can lead to serious complications requiring hospitalisation including meningitis and sepsis, and can cause death.
Listeria monocytogenes is a group of approximately 13 variations of pathogenic bacteria, which cause listeriosis in humans. The pathogens typically thrive in soil, water and faeces. They are notoriously hard to control because they survive a wide range of conditions, including cold temperatures and environments with no oxygen. Listeria pathogens can be denatured through cooking at suitable times and temperatures. Therefore the greatest risk of Listeria to consumers is via ready-to-eat or chilled foods that are eaten without cooking.
Listeria can be particularly dangerous to vulnerable groups including:
Follow the NHS guidance if you believe you or someone you know has listeriosis, particularly within these vulnerable groups.
Check the products listed within the FSA recall notice, and return to the places you purchased - retailer, wholesaler or direct from the manufacturer. The FSA notice has received considerable attention but keep the website handy in case needed for reference. Currently, the alert relates to cheese products for sale in Tesco, Spar and Lidl NI, but may be extended by the FSA.
Because of the characteristics of Listeria, manufacturers must pay particular attention to risk assessment of this pathogen. In particular, ready to eat foods present a particular risk, as no cook process will take place after purchase. A report by the Chilled Food Association (CFA) has produced specific guidance for the management of Listeria monocytogenes during food production of ready to eat foods.
The process detailed by the CFA combines a thorough risk assessment and HACCP process with a rigorous testing regime. As many raw ingredients used in food manufacture may have come into contact with Listeria, control here is crucial.
The CFA also recommend a rigorous testing programme as part of listeria control in a production environment. They point out that occasional positive results are not necessarily a negative, but can be a sign that monitoring is working effectively, and can be key to identifying problem areas and weakness in the process
Visual inspections and swabbing are useful in identifying potential problem areas and helping to reinforce staff training. The most important part of testing however, is a thorough sampling protocol, that begins with raw ingredients and continues throughout production, packing, storage and delivery. An action plan should be in place, and implemented upon discovery of pathogens above the levels dictated by EU Reg 2073/2005, as these are considered potentially harmful to health.
On 19th March 2025, reports emerged of a number of hospital deaths linked to Listeria monocytogenes. The source has been identified as a chilled dessert, produced by a manufacturer that supplies to hospitals and care homes. It is understood that these products are not available to end consumers via retail outlets.
At the time of reporting, listeriosis was certified as the cause of one death, with two other patients suffering from listeriosis at the time of their death. Two other patients are known to have contracted listeriosis. Crucially, the desserts were shown to carry listeria bacteria at levels below those considered safe for human consumption, so it is expected that further work will carried out by the UKSHA and FSA.
For further information on this case, see the BBC report
Creating a strong food safety culture - the acceptance that food safety is the responsibility of all - is key to embedding the necessary systems and processes in a food business. A crucial part of this is providing good safety training at an appropriate level for every role.
The Safer Food Group offer accessible, engaging online training with a focus on practical knowledge that can be easily brought into the workplace. Courses include:
Level 2 Food Hygiene (Manufacturing)
This course equips food handlers with the basic knowledge they need to understand the importance of good food hygiene in a food production environment. It teaches practical skills including prevention of cross contamination, good personal hygiene and the importance of correct times and temperatures. It also informs food handlers of their personal legal responsibilities regarding food safety.
A comprehensive risk assessment process and resulting preventative measures are a crucial step in creating a safe food production environment. The Level 2 HACCP course introduces these principles and teaches all workers their role in upholding HACCP principles in their workplace.
The follow-on course from Level 2 Food Hygiene, Level 3 Food Supervisor addresses the principles of food safety in greater detail. It address the science of food hygiene in a clear and straightforward way, including a breakdown of various food poisoning pathogens. It also introduces some key principles of team management for those workers new to a supervisory role.
Food hygiene is a set of processes that a food business can incorporate into their operations in order to ensure the food that prepare, serve and sell is safe for their customers to eat. It is an important part of food safety, which starts right at the beginning of the food supply chain. Food hygiene training is an important part of creating a good food safety culture in any food business. The quality of a team's food hygiene training is an important measure for EHO checks; see further info on the Food Standards Agency website.
Food hygiene training (sometimes referred to as food safety training) is the process that teaches food handlers how to produce safe food. Good food hygiene training covers the following topics:
Reputable food hygiene training courses will offer a food hygiene certificate on successful completion of the course and exam. Beware food training courses that appear to be free - they often spring unexpected and inflated charges on you to secure the certificate after you've finished the course!
Whether you are an established cook or looking for your first role in catering, a food hygiene certificate is an important part of your toolkit. We look at the top 5 reasons for passing your food safety course before you apply for that dream job.
This one should go without saying. The fundamental reason for taking a Level 2 Food hygiene course is to learn the principles of preparing safe food – it’s that simple! Understanding food safety challenges such as cross-contamination and knowing the difference between a Best-Before and a Use-By date are really important skills in a kitchen. Having an up-to-date certificate to show you have already mastered these skills gives an employer confidence before you even arrive for an interview and helps you hit the ground running.
This one is especially important when you are starting out in the food industry, perhaps looking for your very first food industry job. A food hygiene certificate demonstrates that you are genuinely interested enough in the sector to invest in your own training. For an entry level food handler role, you won’t need to break the bank – Level 2 Food Safety (previously known as Basic Food Hygiene) is usually sufficient, and you can buy a single online course for £12+ VAT. BUT – there are lots of courses out there, and they vary in quality – make sure you look for a course that is accredited by a reputable body, such as Qualifi or CPD
Roles in catering and hospitality are generally busy and at some point you may be working without supervision. You need to be able to make the right decisions when working alone, and taking food related training courses, such as Food Safety, HACCP and Allergy Awareness, will help you to do that.
This is the scary one. As a food handler, you have a legal responsibility to do everything you reasonably can to make sure the food you serve is safe to eat. A good food hygiene course will explain your legal responsibilities and those of your employers and supervisors.
The food industry is becoming increasingly focussed on the environmental impact of food waste. Having a good understanding of food safety practices – especially fridge and freezer temperatures, food labelling and hot-holding, cooling and reheating methods – will enable you to do your bit in the war on waste. And for your employer, that means cost savings too – a big win-win!
Once you've received your certificate, it's time to look for opportunities. There are many routes to explore - word of mouth, employment agencies and local social media groups are a good starting place. Remember to research various online platforms like Jooble UK that offer a wide range of careers for chefs. These allow you to set your own parameters, such as location, type of employment and salary range.
Food Safety courses are readily available online, and can generally be taken in your own time, at your own pace. Good training providers will allow you to sample course content before you buy to check it is right for you – so perhaps a better question would be: ‘Why wouldn’t I need a Food Hygiene certificate?’
According to EU and UK law, all food business operators MUST ensure that their staff who handle food are appropriately trained and / or supervised to do so safely. This is part of the food business operator's legal requirement to prepare and serve food that is safe for consumers to eat. As well as potential damage to their reputation, the business faces significant fines if it puts customers' health at risk. The mains UK laws that cover food hygiene and training are the Food Safety Act 1990 and the amendments to this law made in 2006
In most food businesses, workers will be expected to perform some tasks without supervision. Good food safety training is therefore important as it teaches them the importance of principles. These include:
A food handler with a good understanding of food safety principles will be able to relate and apply these to the processes and systems in place in the kitchen. They will also be likely to recognise and deal with potential issues.
Your EHO will be keen to understand how safely your team handle food. Food hygiene certificates can be an important part of that process, but make sure that the courses you choose are credible. Use a reputable, well established training provider, ideally independently accredited (e.g. CPD or Qualifi). But food hygiene certificates do not tell the whole story. The EHO is likely to ask questions of your team, to establish whether their food safety knowledge is genuinely put into practice. This is where you get return on your investment into good quality, engaging training.
Food hygiene training can take several different formats - the appropriate type and level of training is dependent on a number of factors, including specific job role being performed, complexity of the food preparation, the number of staff to be trained and learning preferences of the team.
In a small operation, training may take the form of a supervisor teaching face to face on the job. An example could be a charity setting serving a very limited menu with little requirement for preparation and cooking. This can be an efficient method but does rely on the supervisor having both accurate food safety knowledge and effective teaching skills.
Formal food hygiene training has the advantage of a consistent syllabus. Each learner who undertakes a formal training course should cover the same, comprehensive material at the correct level. Training courses typically are available in two formats - face to face and online - each with their own advantages and disadvantages.
There's no legal requirement to display your team's certificates to the public. But it is a great way to show your customers that you take their safety seriously. With a free Safer Food Group business account, you can access your team's certificates at any time, and also check to make sure that everyone is up to date with their training.
Both online and face-to-face training have their own advantages and disadvantages. It's important to think about what suits your business and your team before making a decision. Click for our Knowledge posts that compares the different options.
Whilst a food hygiene certificate is not a specific legal requirement, ensuring your team have the skills and knowledge to operate safely is. Taking time to consider your training needs and find the most appropriate methods for your team is a sensible investment and can protect your customers, your reputation and your business.
Like Natasha's Law that precedes it, Owen's Law is a proposed new legislation that has come about following a severe allergic reaction suffered by a young person. Owen Carey was an 18-year-old boy with multiple severe allergies, including dairy. In 2017, while celebrating his birthday in London, Owen ordered a chicken burger at a restaurant. Assured by staff that the dish was safe for him to eat, Owen was unaware that the chicken had been marinated in buttermilk - a detail not disclosed on the menu or by the server. Following Owen Carey's tragic death, his parents have campaigned for better written communications of allergens on restaurant menus. At the time of writing, Owen's Law is still in development.
The Owen’s Law campaign calls for a series of changes, most significantly that allergy information must be included on menus in all food outlets, including restaurants and cafes, in the UK. As it currently stands, food outlets do not have to include written allergy information on their menus, although this is advised.
The other changes proposed by the campaign include:
Owen's parents have also suggested the development of several easy-to-use tech solutions, including accessible online allergen matrices, a smartphone app, and a personal QR code for allergy sufferers that allows quick and easy access to their allergy information.
This legislation should make dining out a less fraught and hazardous experience for the UK’s approximately two million food allergy sufferers.
Owen's Law has not yet been passed - below is a timeline of the campaign's progress so far:
| January 2020 | Joint response to coroner's report issued by FSA, DEFRA and DHSC |
| April 2021 | The Owen's Law campaign is launched |
| May 2023 | Petition debated in Parliament |
| December 2023 | Formal support received from the FSA, followed later by recommendation that the government adopts legislative changes proposed by the campaign* |
| October 2024 | The FSA launches a consultation to food businesses, consumers and local authorities to share their views on the proposed changes |
| November 2024 | Consultation closed |
| Next steps | We await the FSA's publication of findings from the public consultation, and subsequent steps to define and pass into statute |
In food outlets where menu items and ingredients remain the same for a period of time (e.g. chain restaurants), Owen's Law may not be too difficult to implement. However, in more dynamic operations where the menu may change from day-to-day, and ingredients are dependent on available supply, this law represents a potential challenge which will need to be embraced and solved.
Communication with suppliers will become increasingly important, as menus will need to reflect ingredients with 100% accuracy, even if a last-minute substitution has been made.
Potential options include the use of mobile devices and integration of QR codes in menus to provide customers with the latest allergy information, or alternatively, going entirely to QR-based menu systems and discontinuing physical menus. While this option would enable the latest menu information to be updated without the need for reprints, it may be a complex system to implement, depending on the size of the establishments.
However, the Republic of Ireland already has similar laws to those that have been proposed, and adherence in ROI has shown that these measures can be achieved and work effectively. With good support, sharing of best practice and dedication, the UK food industry can improve safety for allergy sufferers.
A petition for passing Owen’s Law was made available to the British public, which received significant backing at over 12,000 signatures and was eventually nominated for the Award by the Petition’s Committee. The petition's success resulted in a debate in Parliament that occurred in May 2023, which was a pivotal moment for the campaign as it highlighted the public's concern about food allergy issues. Following this, there were various personal stories that captured the attention of the public, such as Max, a 17-year-old with a severe peanut allergy, who advocated for Owen's Law, stating it would make people with allergies feel safer when dining out.
In anticipation of the new legislation, it is recommended that food businesses review their allergen policies and procedures. The Safer Food Group offers two options for food allergy training courses.
Level 2 Allergy Awareness: Suitable for all food handlers, and explains the fundamentals of food allergies and the key steps to creating safe food for allergy sufferers.
Level 3 Allergy Supervisor course: Explains your legal responsibilities as a food business, and details how to undertake an allergens risk assessment and put the correct processes, procedures and communications in place.
For any questions you may have, about Owen’s Law or any other food safety related queries, get in touch with an expert from our team at The Safer Food Group.
In the UK, by law:
'food business operators must ensure that food handlers receive the appropriate supervision and training in food hygiene, which is in-line with the area they work in and will enable them to handle food in the safest way' (Food Standards Agency, www.food.gov.uk)
This can mean that food handlers acquire the skills and knowledge they need through supervision, self-study, or using prior knowledge - but in practical terms, most employers and self-employed food business operators rely on formal training to ensure their staff operate safely. The standard level of training expected for a food handler in the UK is the Level 2 Food Hygiene certificate (also known as Basic Food Hygiene or Food Safety), however there are also Levels 1 and 3 to consider as well. As with any certificate, you may be wondering how long these last for, and whether you’ll need to renew
This is the entry-level course designed for individuals who do not directly handle food but may work in food-related environments, such as cleaners or waiting staff.
To summarise, because food safety training is currently advised rather than mandatory, there is no specified validity for Food Hygiene certificates. However, in order to keep up with the latest changes in legislation and best practice, it is generally advised by Environmental Health Officers and Practitioners (EHO/EHPs) that these types of courses are renewed every three years.
No, there aren’t direct legal consequences for not renewing a food hygiene certificate in the UK. Food hygiene certificates do not officially expire, and there is no legal requirement to renew them at any specific interval- however, this doesn’t mean that failing to renew is without potential risks.
If a food safety issue occurs, having outdated certificates could negatively impact an employer's reputation and potentially increase liability. Food handlers with outdated certificates may face challenges when seeking employment, as employers often prefer candidates with current certifications. During inspections, Environmental Health Officers will likely look favourably upon regular refresher training. An outdated certificate might raise concerns about a business's commitment to food safety standards.
We’ve discussed the risks that can occur when not renewing, but the actual benefits of renewing certificates are also important to acknowledge. Renewing makes sure that food handlers and managers:
Renewing your certificate is straightforward with The Safer Food Group. We offer online training options that are flexible and cost-effective, a business admin dashboard to monitor team training and renewal dates, as well as automated reminders for certificates nearing expiration.
Renew today: Click here to renew your Food Hygiene Certificate
One of the key questions we're asked in our roles as education specialists, is 'Which is better - online or face to face training?'. You may expect us to say online, every time - but that's not necessarily the case.
There's no doubt that an employer's training budget is one of the first to be squeezed in tough economic times, so it's crucial to spend that budget wisely. We've broken down some of the key considerations when deciding between training opportunities.
Break it down; a great way to retain more information is to study in chapters or chunks, allow the information to process, return and review before moving on. Online training allows the learner to progress at their own pace. This is especially important with conditions such as ADHD, which can mean a learner struggles to concentrate for longer periods of time.
Online training is flexible, and allows both night owls and morning larks to study when at their best.
Timing can fit around your work and home schedule. Kids settled in bed? Grab a cup of tea and a focused hour of training in the quiet of the evening. Post Christmas slump? Make the most of rota hours and fit training into quiet times.
Well built online training can suit a broad range of different learning styles, with audio, visual and interactive sections
Some online training offers recap quizzes throughout the course. These are a great way to monitor your own progress and spend more time on areas of weakness.
Online training is generally more cost effective than face to face, both in terms of price and travel expenses so your training budget can potentially stretch further and offer employees a broader range of opportunities.
Face to face training is great for highly technical subjects and more advanced levels as it offers the opportunity to ask questions and discuss complicated concepts with fellow students
Live training is also really useful for 'soft skills', where role play, feedback and mentorship play an important role in the learning process. Good examples of this are customer service and leadership training.
During face to face training, the trainer can check on learners progress. This is especially helpful when making sure the struggling learner doesn't get left behind.
Learners don't need access to any equipment such as a computer or smartphone - a pen and notepad will do.
Before you purchase training, there are some really crucial questions to ask....
What are your team like? Are they smartphone addicts, adept at scrolling and searching for the information they need online? Or are they more nervous learners, and more comfortable with the guiding hand of a real life trainer?
Is the training engaging, accessible and fun? Avoid training courses which offer death by PowerPoint, or reams of text - face to face AND online trainers can be guilty of this! So much progress has been made in updating teaching techniques, all trainers should take advantage of new methods and technologies to make their courses as rich and engaging as possible.
Do your team have accessibility requirements - for instance, sight or hearing challenges or learning difficulties? What training courses are available that meet these needs?
What quality assurance is available? All courses should have some kind of accreditation, issued by an awarding body such as CPD or Qualifi. This proves they've undergone external checks for academic rigour.
There are a number of factors employers must weigh up when choosing the right training for their team. Key considerations are - the type and level of subject matter, how your team learn and your budget. It's likely that a blend of both online and face to face courses, if chosen carefully, will meet your needs most effectively. Don't be afraid to try out different options and see which work best for you. If you'd like to check out The Safer Food Group's training courses, visit our website: www.thesaferfoodgroup.com
A team that is well trained in food safety and hygiene is recognised as a key indicator of quality in a UK food business. The benefits of well trained staff speak for themselves - including reduced food poisoning and allergy incidents and a greater likelihood of a 5-star rating. And these benefits can lead to a better reputation and more customers. But we know that increasing pressures on food businesses mean owners and operators continually look for cost reductions. Perhaps a free food hygiene certificate could help?
At the time of writing, we could not find any genuinely free Level 2 Food Hygiene certificates for UK operators. Some training providers give free access to learning material, but then request payment for the resulting certificate. This seems like quite a dishonest offer. Once you've committed time to the learning material and passed the course, you are more likely to pay for a certificate, even if the quality of learning content is not up to standard. Having undertaken one of these courses, we can confirm that many vital areas of food safety were missed. These included:
There is often an easy way to spot these courses as they are usually advertised as 'Free Level 2 Food Hygiene course plus certificate'. Always read the details!
We did find some free courses offered by the Food Standards Agency (FSA), including a food allergy and a root cause analysis course. These courses are genuinely free - the food allergy course has some interesting information for food manufacturers, especially those in supervisory roles. Worth a look and no paid for certificate at the end! And some learning providers do provide free courses that supplement their course portfolio and offer extra help to their customers. An example of this is The Safer Food Group's free 5-star rating course which assists a food operator to undertake their own safety audit in preparation for an EHO visit.
And speaking of EHO visits... The FSA do not endorse any one food hygiene course - but you can be fairly sure that your EHO will spot a certificate issued by a less scrupulous provider. They will be keen to test that your team genuinely understand their roles and responsibility when it comes to keeping food safe. So, if you are going to invest staff time in training courses, don't waste it on poor quality versions.
Typically, online Level 2 Food Hygiene training in the UK costs around £10 - £25. A higher price is not necessarily a guarantee of better quality; good indicators of a quality learning course include:
So perhaps a more sensible question should be:
A good quality, EHO approved Level 2 Food Hygiene training course is available for £12 + VAT from The Safer Food Group. Prices reduce even further for groups of 5 or more. The training takes approximately 3-4 hours for a new learner (experienced staff are likely to refresh their knowledge slightly quicker). Courses include video, fresh graphics, learner interactions and recap quizzes to allow the learner to test their knowledge. The Safer Food Group only delivers courses for the food industry so you can rely on their experience and expertise to train your team.
It's a small investment for the reassurance of having a team who understand and employ safe working practices, and the investment is rewarded by minimising the risks of food poisoning and allergy incidences.
With the ever rising costs of energy bills, ingredients and wages, running a profitable food business can seem like an impossible task. Rationalising costs becomes a necessity, and can make good business sense - but don't cut corners when it comes to food safety!
Food safety is everyone's business - creating a culture when every member of your team takes responsibility for creating and delivering safe food to your customers will enhance your reputation, and hopefully your profits. It can be tempting to cut back on team training when times are tough. But training is a vital business requirement, so instead of cutting back, look for options that offer you the best value, without reducing quality and effectiveness.
Online safety training can be both effective and great value - if you find the right provider for you. It's important to think about your team; how they operate, how they learn, what style of training is best for them? Are they mobile phone addicts who love to tap on screens and interact with content? Or are they more traditional learners who would prefer printed words and plenty of time to review and digest material?
The Safer Food Group online training has been designed to suit the needs of many different learners. Our new Level 2 Food Hygiene course is full of engaging graphics and interactive content. It can be studied at the learner's pace, and is accompanied by a course booklet to download and keep, as a helpful reminder of the course. To ensure no-one is excluded, our online safety training also features full accessibility features, to suit students with hearing, visual and learning challenges.
The benefits of great training can be seen when your EHO visits. Feeling confident that any member of your team has the right answers to hand and can demonstrate how they put them into practice is priceless. It demonstrates to the EHO that food safety is an integral part of your business, not just a folder full of forms that is completed the day before inspection.
Knowing that they have the skills and knowledge to get food safety right every time helps reduce your stress about food poisoning or allergy incidents, giving you more time to concentrate on running a great food business - positives all round.
HACCP training is often a requirement of staff in the hospitality, catering and food manufacturing industries. HACCP stands for Hazard Analysis Critical Control Points, and is a method of creating and maintaining a food management system, based on a safety process originally designed by NASA. By using the HACCP process, a kitchen operator is able to identify any risks to food safety that may occur, put in place controls to monitor those risks and corrective actions when they do occur.
According to Article 5 of Regulation (EC) 852/2004, all UK food businesses must create, implement and maintain a food safety management system based on HACCP principles, so it is vital that there is knowledge of how to introduce and maintain a HACCP system in every food business. It is likely that many team members will be involved in some elements of HACCP - for instance, temperature monitoring, cleaning, auditing suppliers or ensuring that allergen systems are in place and adhered to. Therefore, HACCP training is a great investment, and a course that breaks down the process into simple steps, suitable for all levels of employee, is ideal. The Safer Food group HACCP training uses video and written content, alongside engaging graphics and strong accessibility features, to meet the training needs of your whole team, from supervisor to front of house, cleaner to chef.
As with most food safety training, HACCP training is currently advised rather than mandatory; as such there is no specified validity for HACCP certificates. However, in order to keep up with the latest changes in legislation and best practice, it is advised that these type of courses are renewed every three years. To renew your HACCP training with The Safer Food Group, click here and follow the link to our website.
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