Are Your Hazard Control Methods Effective?

If you questioned your team about what constitutes clean and which practices pose serious health risks are you confident of their ability to return legislation meeting answers without falling back on their habits, misconceptions and possibly ideas that have been passed from generation to generation without being contradicted?

Despite mandatory new-starter training, it’s possible that more than one answer will come back from staff when any hazard control question is asked. However, with effective hazard control everyone’s response is dictated by an HACCP – Hazards Analysis Critical Control Points – food safety management system that meets UK and EU legislation.

Your food related business must have an HACCP food safety management system so please don’t view it as an unnecessary expenditure or tool.   HACCP development ensures that practices are unified, risks are diminished and controls set. There will be no doubt in your employees, supervisors and management minds about what meets requirements and what presents a hazard in the workplace.

Of course, they are at their liberty to risk cross contamination of raw meat to vegetables in their own home but when they are on your time, this can constitute gross misconduct which has grave consequences.

Any food has the potential to spoil and poison if it’s used out of date, handled, stored or cooked inappropriately or is contaminated. Training and HACCP development puts safeguards in place.

You can’t afford to be named as a food outlet that has poor hazard control and can send people to their sickbeds. Even though you may be reluctant to spend on staff training, level 2 for employees plus level 3 HACCP for supervisors and management, this is a resource which you must invest in.

Two course overviews are below. Companies including the highly-recommended Food Alert in London offer level 2 courses online and in person, higher levels are in person only.

Level 2 HACCP course:

  • Components of an HACCP food safety management system.
  • Risk awareness.
  • The purpose of the HACCP system.
  • HACCP’s undeniable benefits.
  • How to use HACCP effectively in the workplace.
  • The 7 principles of HACCP.
  • Establishing HACCP food hygiene management systems.
  • Identifying HACCP procedures.
  • Food hygiene. Assessing critical control areas.
  • Types of contamination and their sources.
  • Hazard control, methods to prevent contamination.
  • How to reduce/eliminate risks with HACCP.
  • Understand how HACCP procedures reduce risks.
  • Workplace safety and staff competency.
  • Hazards recognition and critical control points.
  • Corrective actions – at all levels of employment.

The Level 3 HACCP food hygiene course:

  • The legal requirements for businesses to adopt food safety management systems.
  • The hazard controls and monitoring for food safety.
  • The seven integral principles of HACCP and how these equate to food safety management systems.
  • How food safety management systems assist with HACCP development.

Your HACCP development, consumer and staff safety should be core business goals. Remember, knowledge is power. It could save your establishment’s reputation and negate legal action.




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