A HACCP Hazards Analysis Critical Control Points course offers effective tools to food preparation, manufacture and retail operatives.
Its principles are internationally recognised and the methods used with the HACCP structure aid the management and identification of hazards and controls.
Seeing a well-developed HACCP plan may even make you reconsider, perhaps your “low risk” premises and processes are not as hygienic or practical as you believe but once identified the risks can be diminished with action and knowledge.
The level 2 HACCP course is equivalent to G.C.S.E. level and it is recommended for all workers at all levels of your team.
These HACCP courses are rolled out in-house, at a training centre or online via MyHACCP courses.
There are higher level training courses for management and supervisors.
At the core of the HACCP training is the use of the seven principles which must be employed within an HACCP plan for an establishment.
- To identify critical control points.
- Analyse hazards.
- Establish CCP prevention actions.
- Monitor CCP prevention techniques.
- Corrective actions and alarms.
- Maintenance of control logs/records.
HACCP training companies like Food Alert in London will eagerly work with a business to tailor a HACCP plan to their unique needs and they’ll assist with tools for record management.
If you have aspirations to extend your products’ market to Europe or beyond the HACCP plan is vital to show that your firm is focused on food hygiene and safety.
For example, Regulation (EC) No 852/2004 requires all EU members to use HACCP principles.
By not doing so, you could be signing away a lot of revenue.
Food poisoning is frequently caused by:
- Inadequate/no hand washing.
- An ill employee transferring germs.
- Cross contamination.
- Ignoring the use by dates on stock.
- Incorrectly cooked food.
- Reheating food inadequately.
- Subjecting food to warm temperatures for long durations.
- Incorrect storage.
A recent study carried out in the U.S.A. found that 65% of food related illnesses were spread by contamination through personal hygiene lapses and that 1 in 6 mobile phones had faecal matter on them.
If you allow these factors to remain unchecked in your work environment the risks are considerable.
A HACCP course and plan will address issues and controls like:
- Soap and hot water or disinfectant should be used to kill germs.
- Maintaining a hygienic environment is a full time all personnel responsibility.
- Germs stick to cleaning tools. They need to be disinfected prior to cleaning or the germs will transfer to surfaces. In the space of eight hours one bacterium on a damp cloth can multiply to approximately six million bacteria.
- Moisture allows germs to thrive and multiply. Dry a surface to kill the germs.
- Immediate cleaning should take place after food preparation.
- Disposable cloths are much more hygienic.
- Tiles and grouting should be maintained and cleaned regularly.
A HACCP plan is excellent hygiene and business sense.