What is HACCP?
What is HACCP? No, it doesn’t stand for Have Another Coffee Cutie Pie!
It stands for Hazard Analysis and Critical Control Point. HACCP is a system that helps food businesses to identify and manage hazards which are significant for food safety. An effective HACCP system can help to ensure that products are safe for consumption and generate the evidence to prove this.
Why do you need HACCP?
Food business operators are required by law, to implement procedures based on the Codex HACCP principles. Along with this, there is also a legal requirement to ensure that those responsible for the development and maintenance of the HACCP based system have received adequate training. For most manufacturers, the requirements of BRC and retailer codes of practice far exceed the legal requirements and often specify the level of detail required within the HACCP system and the levels of training considered appropriate.
Want to know more about HACCP?
Our wide range of HACCP courses can help you and you team to develop the understanding and competency required to create, implement and maintain an effective system. Ranging from short operator awareness sessions up to our 5-day level 4 HACCP course we can cover all your needs. We tailor the exercises and discussion on each course to the details of your operation. We have long standing relationships with the awarding bodies; Highfield Awarding Body for Compliance (HABC) and the Royal Society for Public Health (RSPH); and Adele has been involved in setting and marking examinations for both.
Our bespoke HACCP programme
Our real skill lies in listening to your needs and developing a bespoke solution to deliver specific competency. We have been involved in many sizeable projects including both review, remodelling and training programmes for a range of major manufacturers, as well as many smaller operations.
Alternatively we have level 3 HACCP and Level 4 HACCP for manufacturing courses in Leeds and London throughout the year, perfect for new starters or refreshing a qualification.