Every person who owns or is employed in a food related business requires training and effective management of HACCP to meet UK and EU legislation. This isn’t optional or operation size determined it is a requirement.
HACCP, Hazards Analysis Critical Control Points, is an effective food safety management system which may just save you from legal action, fines and penalties. Be proactive about employing an HACCP plan and you will benefit.
Overcoming Objections to the HACCP System and Training
Safety management system training may seem, at first glance, like an expenditure that your firm could try to avoid.
Wrong. Your business, clients and staff deserve effective controls and recognised food hygiene management standards.
An HACCP plan appears to be a lot of hard work and who has time for that?
Wrong attitude. You need to make time. Lower level training can be carried out online.
Your last Food Standards Agency/local authority inspection delivered a 3/5 rating. That’s good enough.
Oh dear, you should strive for 5/5.
Training companies don’t train at management level; they just tell you the basics.
Wrong again. Multi-level training and tailored HACCP training courses are available through professional training companies like the London based Food Alert.
Everyone washes their hands and knows about the loose floorboard and not to use packaging that’s fallen on the floor. That’s the basics covered.
Wrong. There are many risks and hazards in the workplace.
No one’s been injured or died yet. We’ve been in business for twenty years. No training or HACCP required.
You may have been extremely lucky. You need current legislation training and safety management system training.
Ignorance in the food industry does not equate with bliss. Training makes your employees more capable and your business is strengthened. Lack of training could bring closure, redundancies and loss of reputation.
The Chartered Institute of Environmental Health Principles of HACCP level 2 (GCSE A*-C) training course looks at the following:
- An introduction to HACCP.
- Contamination types – microbial, physical, chemical and allergenic.
- Contamination sources and controls for food borne illnesses.
- Developing HACCP plans using the 7 principles.
- The commercial benefits of using HACCP as a food safety management system.
- Why you need a hazard analysis system.
- HACCP terminology.
- Effective control measures – critical control points.
- Establishing, maintaining and achieving critical limits in line with HACCP system principles.
- Practical situations in which HACCP is applied.
- Monitoring critical control points.
- Corrective action, system procedures.
- HACCP review and records maintenance.
Every training participant will be able to identify risks, reduce or eliminate them.
They’ll comply with legislation and help to suggest and implement corrective measures. Management can move to higher level HACCP training.
There really is no excuse for avoiding HACCP training, constructing an HACCP plan and employing HACCP system principles.
If you wish to thrive and expand then you must prove that you are HACCP compliant. Make your firm and staff the best that they can be.