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.