Food hygiene and health and safety training is compulsory at the start of employment in a food related business. However, if ineffectively managed this information loses value and bad practices and unnecessary risks follow.
Your clients trust you to know how to give them a positive safe experience.
How conversant are your team about health risks? Do they appreciate the ramifications of salmonella, listeria, campylobacter? Do they comprehend that placing items incorrectly in refrigerators isn’t an inconsequential action? Can you boast a 5* Food Hygiene Rating Scheme score?
It is imperative to maximise the knowledge’s worth with application that forms in to habit. It is a legal requirement that food safety management systems in the UK and EU are Hazards Analysis Critical Control Points (HACCP) based and having an HACCP plan specifically tailored to your needs makes adherence to legislation for employees, supervisors and management considerably easier to achieve.
With HACCP and its attention to legislation, the performance levels required are fixed, workers understand their role in safety and risk assessment and management can employ effective tools and records as naturally as opening the door to the paying public.
Peace of mind from HACCP training and initiating an HACCP plan for constancy is arguably priceless.
- Food Safety Act 1990.
- Regulation (EC) 852/2004 on the Hygiene of Foodstuffs.
- The Food Hygiene (England) Regulations 2006.
- Health and Safety at Work Act 1974.
Health and safety, food safety and HACCP training specialists including Food Alert offer courses for employees, supervisors and management and these can be delivered in the business premises or in a classroom environment. The nature of the HACCP training means that online courses at higher levels are not feasible.
Professional HACCP training educates and spurs attendees towards excellence. It is noticeable to FSA/local authority inspectors how much HACCP plans and training impact on audit results. HACCP training is the wisest investment that a food business owner can make.
Level 2 HACCP food safety training:
- Components of HACCP food safety management systems.
- Risk awareness.
- HACCP’s purpose and benefits.
- How to use HACCP.
- The seven principles.
- Establishing HACCP food safety management systems.
- Identifying HACCP procedures.
- Hazard recognition.
- Critical control points.
- Corrective actions at all levels of employment.
- Food hygiene – assessing critical control areas.
- Contamination and sources.
- Controls to prevent contamination.
- How to reduce/eliminate risks using HACCP.
- How HACCP reduces risks.
- Workplace safety.
- Staff competency.
Level 3 HACCP training course:
- Can be tailored to the business.
- Is aimed at owners, managers and supervisors.
- Understand the legal requirements for businesses to initiate a food safety management system.
- How to form and monitor the controls needed to ensure food safety.
- How these should be monitored.
- Comprehend the value of the seven basic principles of HACCP.
- How these principles can be utilised in a food safety management system.
- Understand how food safety management tools assist with the implementation of HACCP and HACCP plans.
You may not welcome HACCP training expenditure but the rewards across every area of the food business are indisputable so speak to a leading training firm today.