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An introduction to HACCP training

Posted: December 11th, 2012 by Eloise comment-icon Comments disabled

Anyone who works within a business which produces, packages or otherwise provides food and drink products will have undergone some form of food safety training. There are many different levels of food hygiene training you can undergo, but not all of these may be relevant to your specific business environment.

This is why a range of new food hygiene training courses have been introduced. The aim of Hazard Analysis and Critical Control Point (HACCP) training is to tailor food safety training to the specific demands and challenges of different food industry sectors.

Once they have undergone HACCP training, food business operators should be able to put practices and procedures in place to ensure that all food produced is safe to eat.

Food safety management systems

One of the main focuses of HACCP training is the importance of putting industry-specific food safety management systems in place within food businesses. For example:

CookSafe – a food safety management system for caterers put in place by the Food Standards Agency (FSA) in Scotland
RetailSafe – a system also developed by the FSA in Scotland, but for retail businesses’ which sell food products
Safer food, better business (SFBB) – this is a food safety management system specially designed for small food businesses

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