HACCP

Introduction to HACCP and Hazard Analysis (level 2):

It is a legislative requirement (EC 852/2004) that a food business operator (FBO) has in place a food safety management system based on HACCP principles.

This training course is designed to give employees a basic awareness of HACCP and hazard analysis. The training can be delivered on your site and is tailored to your company, and we ensure that we correspond with standards from the Royal Environmental Health Institute of Scotland (REHIS).

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Training would be carried out in a one-day workshop and topics we would cover are:

  • HACCP and hazard analysis
  • The 7 principles of HACCP and their use to control food hazards
  • Practical application of HACCP and hazard analysis systems
  • HACCP and legislation

Once the employees complete the training workshop, and have successfully completed an assessment, Polaris Learning would result and issue certification from the Royal Environmental Health Institute of Scotland (REHIS).

This course is also available as a workshop with Polaris Learning certification should you prefer not to go down the accredited qualification route. There are no pre-requisites for this qualification.

HACCP Level 3 (intermediate):

This training course is designed to train supervisors and managers involved in creating and implementing a HACCP plan within their organisation.

To enable the creation and implementation of an effective food safety management system, learners will gain an in depth knowledge of the 7 HACCP principles and how to enact them within their business.

Over the duration of the course, learners will learn how to test the effectiveness of their existing HACCP plan, carry out corrective actions and how to implement root cause analysis.

The training can be delivered on your site and is tailored to your company, and we ensure that we correspond with standards from the Royal Society of Public Health (RSPH).

By carrying out this qualification, it will ensure external auditing is easier as the employee responsible for your food safety management system and HACCP plan will have certified proof that they have been trained to national standards.

This training would be carried out in a three-day workshop and topics we would cover are:

  • Brief history of HACCP
  • The 7 principles of HACCP
  • Hazard identification
  • Hazard analysis
  • Determination of CCP’s
  • Control measures
  • Critical limits
  • Monitoring CCP’s
  • Validation and verification
  • Documentation
  • Writing a HACCP plan
  • Pre-requisite programmes
  • Corrective actions and root cause analysis
  • Exam technique

Once the employees complete the training workshop, they must complete a multiple choice exam to gain a certificate from the Royal Society of Public Health (RSPH). There are no pre-requisites for this qualification.

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