Hazard Analysis Critical Control Points (HACCP)

Hazard Analysis Critical Control Points (HACCP)

HACCP involves measures to reduce microbiological, physical, chemical and allergenic hazards in food. The law requires food business operators to have a documented food safety management system based on the principles of HACCP.

We offer taught qualification courses, and e-learning programmes which will give you a similar level of knowledge but not a formal qualification. See the E-learning page.

Qualification certificates are not legally required, but they may help with your due diligence defence. Achieving a HACCP qualification will help entry into employment, enhance promotion opportunities, and assist food business operators in proving that they have displayed diligence and are compliant with the law. Level 3 is suitable for managers and supervisors, whereas Level 2 is suitable for other food handlers and staff.

If properly implemented, HACCP will help businesses to prove their food is safe.

Visit the Food Standards Agency website further information.