For the uninitiated and non-jargon familiar, HACCP stands for Hazards Analysis Critical Control Points. CIEH stands for the powerful Chartered Institute of Environmental Health.
HACCP is a planned and highly effective system which ensures food hygiene so that throughout all stages of food manufacture there are no risks present which could make the product unsafe. It’s an essentially preventative technique.
Although it is targeted toward small food manufacturers there are attributes which mean other food providers will find a HACCP course useful and informative.
Qualifications are available with HACCP via classroom and online training courses, on your premises or at training centres and the e-learning courses offer flexibility of study with knowledge.
The European Regulation (EC) No 852/2004, concerned with food hygiene requires EU members to use HACCP principles.
Here is an overview of the one day duration CIEH Level 2 award in principles of HACCP which professional food hygiene training providers like Food Alert in London offer:
- Each stage of the HACCP food safety management system is studied.
- The purpose of a HACCP system.
- The seven principles of HACCP.
- The benefits to business of HACCP.
- The application of HACCP based food hygiene management systems.
- Identifying HACCP procedures.
- Learn how to use the HACCP system in the workplace.
- The course raises awareness of food hygiene hazards.
- Food hygiene is examined.
- Identifying critical control areas.
- Microbial, physical, chemical and allergenic contamination and their sources.
- It explains the vital controls which need to be in place to prevent contamination of food.
- Employers can ensure that everyone in the workplace is competent and safe.
- Managers, supervisors and other members of staff should be able to recognise hazards.
- Everyone should be ready to reduce or eliminate the risks and understand how to follow HACCP procedures.
- Practical situations and audio/visual media.
- Monitoring critical control points and corrective actions.
At the end of the day there is a 45-minute multiple choice test.
The successful candidates will receive their certificates from CIEH in the days following a pass. This is evidence of compliance, training and can be used for audit purposes.
This training is suitable for all levels of employee dealing with food.
Managers, employers and supervisors should use this as a base to proceed to the level 3 CIEH course.
Food hygiene courses can be delivered at either your premises or at a training base.
As mentioned, My HACCP is the online version of the course and e-learning courses are just as simple to take and online candidates can print their certificate after successful completion of the course.
The CIEH recommend that whether you take the e-learning course or work in classroom that you aim to study a refresher course after three years.