Cross-Contamination
HACCP QUALIFICATIONS

All food sectors oraganisations must implement a "Food Safety Management System" based on the Codex Priciples of HACCP

HACCP was originally designed for manufacturing, but the flexibility allowed by EU legislation has resulted in many different "Food Safety Management Systems" being developed for catering. The type of system chosen will depend on various factors such as size and complexity of th eoperation and the vulnerability of its customers.

Although these systems are often generic, they must be tailored to meet the needs of th eindividual business. Futhermore, relevant HACCP training will assit businesses to improve the safety of generic systems.

All food sector organisations must implement a food safety management system based on the Codex Principles of HACCP.

HACCP was originally designed for manufacturing, but the flexibility allowed by EU legislation has resulted in many different food safety management systems being developed for catering. The type of system chosen will depend on various factors such as the size and complexity of the operation and the vulnerability of its customers.

Although these systems are often generic, they must be tailored to meet the needs of the individual business. Furthermore, relevant HACCP training will assist businesses to improve the safety of generic systems.

HABC’s HACCP qualifications are suitable for food handlers and supervisors working in most catering and manufacturing operations. The knowledge gained will enable staff to understand the principles of HACCP and ensure the cost-effective implementation of their food safety management system. This will reduce the risk of food poisoning and food complaints and assist in the provision of a due diligence defence.

 

HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) COURSES

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Safer Food Better Business (SFBB)
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Safer Food Better Business (SFBB) was developed by the Food Standards Agency (FSA) to assit small food businesses in complying with requirements for documented HACCP - based procedures, effective from 1st January 2006. The Agency has produced a range of panks for small cateres and retailers and an interactive DVD guide with voiceovers in 16 languages.

Aroma Training Academy was a SFBB contractor for 3 years when the pack was launched in 2006. We helped 100's of businesses to complete the pack and we can help your business to be food safety legislation compliant by providing advice and assist in completing the pack in this 3hrs workshop.

SFBB for caterers and SFBB for retailers were designed to work in most small catering and food retail businesses (excluding specialist retailers such as butchers, fishmongers and bakers). The food business operator completes the "safe methods" in the pack and tailors them to become specific to their particular business. 

The SFBB pack comes in different flavours:-

  • SFBB for Caterers
  • SFBB for Retailers
  • SFBB for Care Homes (Supplement)
  • SFBB for Childminder
  • SFBB for Different Cuisines (Chinese, Indian, Pakistani, Bangladeshi and Sri Lankan)

The SFBB pack is available FREE from the FSA publications on 0845 606 0667 or email foodstandards@ecgroup.co.uk or it can be downloaded from the FSA website.

This pack needs to be fully completed and operational in order for a business to be graded satisfactorily in the Food Safety "Scores on the Doors" system.

Duration: 1/2 Day

Venues: Local, & In-Company

Awarding Body: N/A

Detailed Course Fact Sheet (PDF)

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Level 2 Award in HACCP for Catering (QCF)
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The HABC Level 2 HACCP for Catering qualification will enable candidates to understand the importance of implementing a food safety management system, based on the CODEX HACCP principles, in a catering environment. They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business. Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentaion and records needed to support a HACCP system.

It is recommended that candidates have previously completed a Level 2 Award in Food Safety, or equivalent, before attending this course.

Progression to Level 3 Award in Supervising HACCP for Catering is recommended.

Duration: 1 Day

Venues: Local, Nationwide & In-Company

Awarding Body: Highfield Awarding Body for Compliance (HABC)

Detailed Course Fact Sheet (PDF)

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Level 2 Award in HACCP for Manufacturing (QCF)
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The HABC Level 2 HACCP for Food Manufacturing qualification will enable candidates to understand the importance of implementing a food safety management system, based on the CODEX HACCP principles, in a Food Manufacturing environment. They will learn their role in ensuring the effective operation of the HACCP system and gain th eknowledge to identify, control and monitor hazards at points critical to food safety within their business. Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentaion and records needed to support a HACCP system. 

It is recommended that candidates have completed a Level 2 Award in Food Safety, or equivalent, before attending this course.

Progression to Level 3 Award in HACCP for Manufacturing is recommended.

Duration: 1 Day

Venues: Local, Nationwide & In-Company

Awarding Body: Highfield Awarding Body for Compliance (HABC)

Detailed Course Fact Sheet (PDF)

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Level 3 Award in Effective Auditing and Inspection Skills (QCF)
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dirty wheels

This qualification is intended for use by persons who are or who may be involved in practical auditing or inspection of food premises, including internal 3rd party auditors, enforcement officers and persons responsible for verifying HACCP, with the main emphasis of th equalification being on practical inspection and audit skills in the workplace.

 

The Level 3 Award in Effective Auditing and Inspection Skills is a qualification aimed at supervisors, team leaders and line managers working in all sectors of the food industry, consumer products, hospitals and other industries where verification, auditing or inspection is undertaken.

Candidates who gain this qualification will know and be able to apply the knowledge relating to the role of the auditor in carrying out effective audits or inspections:

  • Including the purpose of audits/inspections;
  • Benefits and limitations;
  • The auditing/inspection cycle; 
  • Check lists;
  • Data gathering;
  • Analysis and interpretation and reports.

Duration: 1 Day

Venues: Local, Nationwide & In-Company

Awarding Body: Highfield Awarding Body for Compliance (HABC)

Detailed Course Fact Sheet (PDF)

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Level 3 Award in Supervising HACCP for Catering (QCF)
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Regulation (EC) No 852/2004 requires that those responsible for the development and maintenance of the HACCP system have received adequate training in the application of the HACCP principles.

The HABC Level 3 Award in HACCP for Catering qualification further expands on the fundamentals of the HABC Level 2 Award in HACCP for Catering.

The course is designed for owners managers, supervisors and HACCP team members within catering organizations. It is also appropriate for all who inspect or audit food premises. 

This qualification will provide candidates with the knowledge to develop, implement and maintain a Food Safety Management System based on Codex HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the importance of prerequisite programmes and the role of supervisors in monitoring, taking correct action, completing and checking documentation and verifying and reviewing the HACCP system.

It is recommended that candidates have completed a Level 3 Award in Supervising Food Safety, or equivalent, before attending this course.

Duration: 2 Days

Venues: Local, Nationwide & In-Company

Awarding Body: Highfield Awarding Body for Compliance (HABC)

Detailed Course Fact Sheet (PDF)

Back to HACCP Course Index

Level 3 Award in HACCP for Food Manufacturing (QCF)
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int-haccp-book

The Level 3 Award in HACCP for Manufacturing qualification further expands on the fundamentals of the Level 2 Award in HACCP.

Regulation (EC) No 852/2004 requires that those responsible for the development and maintenance of the HACCP system have received adequate training in the application of the HACCP principles. In order for employees to competently and confidently deal with this requirement, a thorough understanding of Codex HACCP principles is needed.

The course is designed for owners managers, supervisors and HACCP team members within catering organizations. It is also appropriate for all who inspect or audit food premises.  

The Ofqual-approved HABC Level 3 Award in HACCP for Food Manufacturing qualification has been developed specifically for insertion onto the Qualifications and Credit Framework, with full support from improve, the Sector Skills Council for the food and drinks manufacturing industry in the UK. It is therefore fully cognisant with indusrty and regulatory standards, as well as being recognized by Environmental Health Practitioners, Auditors and other enforcement Officers.

Candidates undertaking this qualification will understand the importance of adapting HACCP for product-based and process-led situations.

Those achieving this qualification will understand how the 12 Codex steps to HACCP contribute to safe food production. They will learn.

  • How to identify, control and monitor significant hazards at points which are critical to food safety.
  • The appropriate corrective action to take when critical limits are breached.
  • The type of documentation and records required.
  • In understanding of the need to review the HACCP system at appropriate times.

Duration: 3 Days

Venues: Local, Nationwide & In-Company

Awarding Body: Highfield Awarding Body for Compliance (HABC)

Detailed Course Fact Sheet (PDF)

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Level 4 Award in HACCP Management for Food Manufacturing (QCF)
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This qualification is aimed at learners who are working at a management level in a manufacturing business, quality assurance staff or members of the HACCP team. It would also be useful for trainers, auditors, enforces and other food safety professional. Achievement of this qualification will give learners the skills to assit in the implementation of a HACCP system, to critically evaluate HACCP plans and to understand the importance of having an effective HACCP system in place.

This qualification is aimed at learners who are working at a management level in a food manufacturing business, quality assurance staff or members of the HACCP team. 

It is recommended that candidates have completed a Level 4 Food Safety, or equivalent, and/or a Level 3 HACCP qualification before attending this course.

Duration: 5 Days

Venues: Local, Nationwide & In-Company

Awarding Body: Highfield Awarding Body for Compliance (HABC)

Detailed Course Fact Sheet (PDF)

Back to HACCP Course Index