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.