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HACCP Courses


Our HACCP Courses

Upcoming Dates

All of our scheduled HACCP training courses run in the City of Sheffield. A hot lunch and secure parking are included as standard.
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HABC Level 3 Award in HACCP for catering, manufacture (RQF)
A Polish speaking trainer and resources are available at no extra cost
This course is available on the following dates
Monday the 29th of April 2019 to Tuesday the 30th of April 2019 (10 Places Left)
Tuesday the 11th of June 2019 to Wednesday the 12th of June 2019 (10 Places Left)

HABC Level 4 Award in HACCP Management for Food Catering or Manufacturing (RQF)
A Polish speaking trainer and resources are available at no extra cost
This course is available on the following dates
Tuesday the 26th of March 2019 to Friday the 29th of March 2019 (FULL)
Tuesday the 7th of May 2019 to Friday the 10th of May 2019 (10 Places Left)

VACCP and TACCP workshop
A Polish speaking trainer and resources are available at no extra cost
This course is available on the following dates
Friday the 3rd of May 2019 (10 Places Left)


Our HACCP Courses Content

Training Course Content

We offer HACCP training at the following levels :

  • Level 2 to raise awareness of HACCP
  • Level 3 for supervisors and HACCP team members
  • Level 4 for HACCP team leaders and managers

HACCP is important because it prioritizes and controls potential hazards in food production.
By controlling major food risks, such as microbiological, chemical, allergenic and physical contaminants, the industry can better assure consumers that its products are as safe as good science and technology allows.
If you run a food business, you must have a plan based on the Hazard Analysis and Critical Control Point (HACCP) principles.

The HACCP plan keeps your food safe from biological, chemical, allergenic and physical food safety hazards. To make a plan you must:

  • identify any hazards that must be avoided, removed or reduced
  • identify the critical control points (CCPs) - the points when you need to prevent, remove or reduce a hazard in your work process
  • set limits for the CCPs
  • make sure you monitor the CCPs
  • put things right if there is a problem with a CCP
  • put checks in place to make sure your plan is working
  • keep records

Our HACCP training drills down into the fundamental building blocks of Food safety and ensures learners have a firm grasp of actions and consequences both positive and negative of any action taken.

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