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.