HACCP Principles & Certification

Hazard Analysis and Critical Control Point (HACCP)

By law, anyone who works with food must understand the principles and practices of Hazard Analysis and Critical Control Point (HACCP). 

The Regulation (EC) No 852/2004 states that if you own a food business — whether retail, catering or manufacturing — you must create, implement and maintain a permanent procedure based on the Codex HACCP principles. 

At The Health & Safety Debt, we’re experts in this field. So not only can we help you put a plan in place, but also help you maintain it, too. By getting to know you and your business, we’ll create a bespoke system that helps keep your employees and customers safe and ensures you abide by the laws relevant to HACCP.

What is HACCP?

Hazard Analysis and Critical Control Point (HACCP) is an internationally recognised management system in which food safety hazards are reduced. This includes chemical, biological and physical hazards.

A HACCP management system requires that potential food safety hazards are spotted and dealt with at specific points in the process — whether it is during production, distribution or consumption. To eliminate food safety hazards in their food, any business manufacturing, processing or handling food products can (and should) use a HACCP.

What is HACCP Certification and does my business need it?

Anyone in charge of a HACCP system should have the knowledge and expertise to do so. And only once you have shown that you can successfully plan, implement and maintain a Hazard Analysis and Critical Control Point system that abides by the law, will you obtain an HACCP certificate.

Having an HACCP certificate demonstrates the excellence of the food business, so it’s key for any business handling, manufacturing or processing food. What’s more, it gives your customers peace of mind that the business has put together a food management system in accordance with HACCP principles.

At The Health & Safety Dept, we provide training that gives you the necessary skills and knowledge to successfully put together a HACCP system, and effectively manage it in the short, medium and long term. Our experts are on-hand to support you wherever you need it, whether it’s to answer any questions or book your refresher course. Give us a call or drop us an email, we’d love to help.

What are my legal responsibilities as an employer?

According to Article 5 of the European Union Regulation (EC) No 852/2004 on the hygiene of foodstuffs, ‘Food business operators shall put in place, implement and maintain a permanent procedure based on the Codes HACCP principles’.

Having said that, it is not mandatory for businesses to have a fully-fledged HACCP system in place. Though you are required to have a food safety management system based on the HACCP principles, including alternative systems implemented using CookSafe, Self Catering, Safer Food Better, ISO 9001:2015, and ISO 22000:2005.

How can The Health & Safety Dept help with HACCP Principles & Certification?

HACCP Principles & Certification can be tricky to navigate, especially if you haven’t dealt with them before. Our courses will support and guide you through the maze of HACCP, teaching you everything you need to know to effectively plan, implement and maintain your food safety management system.

As well as this, we can support you in the medium and long term, too, giving you expert advice that’s tailored to your business. We can also help with your refresher course, which will ensure your HACCP knowledge is up to date and help keep your business safe and on the right side of the law.

Food safety is our business, our courses are suitable for anyone who works with food and needs to understand the principles and practices of HACCP — as required by law.

So what are you waiting for? Give us a call or drop us an email to book your space on one of our HACCP courses.


What are the four types of food hazards?

If you work with food, there are four types of food hazards you need to be aware of:

  • Microbiological hazards — things like bacteria, mould, yeast and viruses.
  • Chemical hazards — anything that contains chemicals, so things like cleaning agents, pest control substances, food additives and biocides.
  • Physical hazards — things like jewellery, glass, packaging, screws, rat droppings.
  • Allergens — this includes risks associated with allergens, so things like eggs, milk, fish, peanuts, gluten, soya beans, celery, mustard, sesame seeds and more. Click here to see a full list of allergens.

How long does HACCP certification last?

HACCP certificates do not have an expiry date. However, we recommend you complete a refresher course every three years to keep your skills, knowledge and practices up to date and to ensure you’re still aware of the laws in place. 

As soon as you begin to question yourself about the HACCP principles, or if you’re struggling to maintain your current system, it’s important to reach out to one of our experts for a refresher course.

How do I become HACCP certified?

To become HACCP certified, you’ll need the help of HACCP experts, like those at The Health & Safety Dept. 

It’s not an overnight process and requires professionals who understand the principles of HACCP and can develop a plan, complete gap analysis, carry out an audit and are eligible to issue HACCP certification.

The Health & Safety Dept are experts in all the above and are on-hand to help you create, implement and maintain your HACCP system.

What are the 7 steps of HACCP?

The 7 steps of HACCP are: 

  1. Perform a hazard analysis — identify potential hazards in your business by looking at your ingredients, equipment, chemicals and staff. 
  2. Determine Critical Control Points (CCP) — identify which hazards can be controlled out of the ones found. For example, you might cook meat to a specific temperature so that it is safe to eat. 
  3. Set critical limits — set specific limits on the critical control points. For example, you might cook the meat to 68 degrees celsius. 
  4. Establish a monitoring system — this will ensure the critical limits are being met. 
  5. Establish corrective actions — corrective actions will be put in place if the critical limits are not met. 
  6. Establish verification procedures — verification procedures allow you to see if, and how well, your HACCP plan is working. This might include monitoring employees to ensure they are working to the Critical Control Points. 
  7. Establish record-keeping procedures — this will ensure you have a record of everything that has been planned and implemented. This includes the plan itself, hazard analysis and documents to support the critical limits. 

What is the difference between HACCP and ISO 22000?

There are lots of differences, but the most significant is that while HACCP is a food safety management system that businesses use, ISO 22000 is a food safety management standard that businesses need to meet. 

In its simplest form, HACCP monitors potential food safety hazards. ISO 22000, on the other hand, is a broader system that is based on quality principles. While HACCP prevents food safety hazards from ever happening, ISO 22000 incorporates HACCP principles and regulations. 

How does HACCP Training help in food safety?

HACCP training keeps your business on the right side of the food laws, as you will automatically comply with Regulation (EC) No 852/2004. As well as helping you avoid legal action, it will also increase customer confidence, prevent costly food safety incidents and protect your business’ reputation.

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