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haccp training


HACCP Training

Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks of food poisoning posed by identified hazards. A number of formal systems of hazard analysis exist e.g. Hazard Analysis Critical Control Point (HACCP) and Assured Safe Catering (ASC). While both these systems have merit they are not appropriate in every situation.

HAZARD ANALYSIS PRINCIPLES AND PRACTICE CERTIFICATE
(a level 2 Food Hygiene Qualification)

HACCP IN PRACTICE
(a level 3 Food Hygiene Qualification)

Food businesses are increasingly expected to have formal systems for managing food. safety. The most commonly known is the HACCP system (Hazard Analysis Critical Control Points). With more and more legal and customer/supplier oriented requirements many food business owners need to carefully consider their needs for information and training in this area.

What is clear is that all food businesses need to use some or all of the principles of HACCP. The extent to which the HACCP technique needs to be fully applied is dependant on the complexity and risks of the food product in question.
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