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HACCP Courses


Our HACCP Courses

Upcoming Dates

All of our scheduled HACCP training courses are delivered online via an interactive webinar. Alternatively, some courses can be completed via the Highfield Qualify at Home scheme at your convenience.

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 as Qualify at Home
This course is available on the following dates
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Monday the 15th of June 2020 to Tuesday the 16th of June 2020
To Be Held As A Webinar (4 Places Left At £400 Per Delegate)
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Monday the 20th of July 2020 to Tuesday the 21st of July 2020
To Be Held As A Webinar (4 Places Left At £400 Per Delegate)

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
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Monday the 22nd of June 2020 to Thursday the 25th of June 2020
To Be Held As A Webinar (4 Places Left At £750 Per Delegate)
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Monday the 13th of July 2020 to Thursday the 16th of July 2020
To Be Held As A Webinar (4 Places Left At £750 Per Delegate)

VACCP & TACCP workshop
A Polish speaking trainer and resources are available at no extra cost
This course is available as Qualify at Home
This course is available on the following dates
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Friday the 19th of June 2020
To Be Held As A Webinar (4 Places Left At £150 Per Delegate)
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Friday the 17th of July 2020
To Be Held As A Webinar (4 Places Left At £150 Per Delegate)


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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