The UK government states that “If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles.”
European Regulation (EC) No 852/2004 requires food businesses in the EU to implement a food safety management system based on HACCP principles.
HACCP is a scientifically proven and logical control for food safety systems. It is UK and EU legislation compliant. It was first used in the 1960’s and today it is compulsory for trade within the EU, whatever Brexit brings.
HACCP plans identify and measure risks, eliminate and reduce them and enforce best practices.
The seven HACCP principles:
- Hazard analysis.
- Identify critical control points.
- Establish critical control points.
- Establish monitoring procedures.
- Initiate corrective actions.
- Ensure changes are effective.
- Maintain documentation and records.
No HACCP? Are you happy to lose business?
You will find that potential business is lost if proof of use of the HACCP principles and an HACCP plan are not available from you.
HACCP training and certification for management and staff in a food related business have the effect of delivering confidence in your abilities to suppliers, contacts and customers. This means more business and therefore profit.
The cost of HACCP training will always be less than the business lost through not having the qualifications and an HACCP plan. It will also be less costly than being sued or fined for a food hygiene incident due to a lack of care and ill-advised practices.
HACCP Training Solutions
Although HACCP principles are mentioned in food safety training courses you need to take a dedicated HACCP course to glean the most information and to construct an HACCP plan for your business.
Specialist HACCP training courses are available through industry leaders including Food Alert in London.
This is an overview of a level 2 (GCSE equivalent) principles in HACCP course content:
- Introduction to HACCP. Its history and legal aspects.
- Principles and terminology.
- Types of contamination: microbial, physical, chemical and allergenic.
- Contamination sources, how to control food borne illness.
- Developing HACCP based systems using HACCP principles.
- The commercial benefits of HACCP.
- The need for a hazard analysis system.
- Determining critical control points.
- Initiating, monitoring and achieving critical limits.
- Practical situations.
- Monitoring, reviewing and maintaining critical control points, corrective actions and records.
- HACCP review.
Management, owners and supervisors should take the next level course (AS/A level equivalent.) The level 3 HACCP in catering course content addresses HACCP principles and HACCP plans at senior levels.
- Understand their legal requirements to adopt a food safety management system.
- Understand the controls required to ensure food safety.
- How controls should be monitored.
- Learn about the seven principles of HACCP.
- How the HACCP principles can be used within a food safety management system.
- Establish how food safety management system tools assist in implementing HACCP requirements in a food related business.
Benefit too from a course about how to personalise special HACCP’s which takes just a few hours but can prove invaluable.
HACCP isn’t optional, it’s key to survival.