As a business owner, manager or supervisor you should already know that health and safety and food safety training are mandatory.
Did you also know that within the EU (which we are still members of for at least a year or two) there are many companies who will not trade with any food producer or retailer that doesn’t employ HACCP based food safety management systems?
HACCP stands for Hazards Analysis Critical Control Points and it is a preventative system that maximises food hygiene and diminishes risks.
If this has come as a surprise to you then please contact a reputable food safety training firm like the London based Food Alert.
They offer courses for employees and further training at supervisory and management levels so that everyone working in food preparation, manufacturing and retailing can work within a structured framework that adheres to UK and EU legislation.
As an additional bonus, it has a positive effect on your food hygiene ratings score when you use food safety management systems and an HACCP plan.
You’ll be happy, the food safety auditor will be delighted and you shouldn’t poison any customers, which is obviously key to survival.
HACCP training is vital for running a safe and effective business in the food industry.
If you are in any doubt about what the regulations attached to food hygiene, food preparation, manufacture and health and safety are and how to use HACCP food safety management systems then these courses will enhance your knowledge so that you can apply the principles in your workplace.
Key elements of the level 2 HACCP course:
- Components of HACCP food safety management systems.
- Risk awareness.
- The purpose of the HACCP.
- HACCP benefits.
- How to use HACCP.
- The 7 principles of HACCP.
- Establishing HACCP food safety management systems.
- Identifying HACCP procedures.
- Food hygiene – assessing critical control areas.
- Contamination and its various sources.
- Control methods to prevent contamination.
- How to reduce/eliminate risks using HACCP.
- Understand how HACCP reduces risks.
- Workplace safety and staff competency.
- Hazard recognition.
- Critical control points.
- Corrective actions at all levels of employment.
A specialist training firm like Food Alert can build scenarios pertinent to your business to help attendees realise the impact of an HACCP plan and food safety management systems in their daily lives.
The Level 3 HACCP food safety course is more in depth than the level 2 training. It’s tailored to management, supervisors and owners.
Key elements of the course:
- The legal requirements for businesses to adopt food safety management systems.
- The controls required to guarantee food safety and how these controls should be monitored.
- The seven integral principles of HACCP and how these equate to food safety management systems.
- How food safety management tools can assist in the application of HACCP in catering.
There is a level 4 HACCP course which is widely available, again for higher level staff.
Get your HACCP training, employ an HACCP plan and have confidence that you’re working at optimum standards.