HACCP Training

We offer HACCP training because we believe that every food business has a responsibility to ensure the food they supply is safe to eat and the law requires operators to have an effective food safety management system in place based on Hazard Analysis and Critical Control Point (HACCP) principles. Cases of food poisoning are on the rise and recent news stories about the failures of hygiene in food establishments reinforce the importance of a systematic approach to eliminating hazards.

In January 2006, it became mandatory in all UK food handling operations to have a documented system based on HACCP and have staff that have undergone HACCP training. Adopting HACCP training and managing risks as problems arise has the benefit of an improved food safety culture that involves everyone.

With cases of food poisoning on the rise and making national and international news, it becomes ever more important that food businesses take a systematic approach to haccp training and to eliminating or reducing food safety hazards.

Comark Instruments offers a wide range of HACCP training through our partner, All Food Hygiene Ltd. Courses range from a Foundation Certificate in HACCP through to advanced HAB and RSPH HACCP training.

Our training courses are available to individuals and groups and can be delivered in-house, within your organisation or are organised regionally. As a result of this flexibility it’s not possible to provide pricing for courses online.

For details of course pricing, please select your preferred training course and complete our ‘request for information form’ and we will happily provide a no obligation quote tailored to your needs.

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The level 2 certificate in HACCP for food safety management is a short HACCP training, designed to cover the principles of HACCP requirements and to develop an understanding of these. It is appropriate for all persons employed in food manufacturing and food related businesses who need to have an understanding of HACCP. It is particularly useful for those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.

The level 3 certificate in HACCP for food manufacturing is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

The level 4 certificate in HACCP management for food manufacturing is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. This Level 4 qualification covers the importance of Hazard Analysis and Critical Control Point (HACCP) – based food safety management procedures, the management and implementation of HACCP-based procedures and the evaluation of the procedures.