All food business has a responsibility to carry out hazard analysis.  However fro 1st January2006 EU Directive 852/2004 comes into effect and it requires all food businesses to have in place implement and maintain permanent procedures based on HACCP Principles.  Under this new legislation employers are required to provide their staff with an understanding of the principles of HACCP.  We can help you in this:

Hazard Analysis Principles and Practice Certificate – Level 2 course, which aims to assist proprietors of food businesses to meet the requirements of new legislation.

HACCP in Practice – Level 3 course suitable for those working in food processing where HACCP is an essential part of their daily activities especially large scale food environments where a consistent quality product is produced.

The general course syllabus can be tailored to suit the backgrounds of individual students.