The HACCP (Hazard Analysis and Critical Control Points) Training course is an essential programme for food industry professionals dedicated to upholding the highest food safety standards. HACCP is a globally recognised system designed to identify, assess, and control food safety hazards at every stage of food production and handling.
This course provides participants with a thorough understanding of HACCP principles, including how to develop, implement, and maintain an effective HACCP system in compliance with UK regulations, such as the Food Safety Act 1990 and the Food Hygiene (England) Regulations 2006. Topics include hazard analysis, Critical Control Point (CCP) identification, setting critical limits, implementing corrective actions, and maintaining thorough documentation. The course also emphasises the role of continuous improvement and the importance of verification in ensuring long-term food safety.
Designed for food handlers, managers, and safety officers at all levels, this training ensures participants are equipped with the skills to safeguard food safety and quality while adhering to UK regulatory requirements and industry best practices.
