HACCP Training

HACCP Training

Directors

HACCP training starts from the top of the organisation, and involves all levels of responsibility within the business. Although directors are not food handlers, they formulate policy and have the power to provide resources in terms of facilities, personnel and the training budget. The cooperation and commitment at director level is essential for the successful implementation of a HACCP system. Directors should be briefed on the legal requirement for, and purpose of HACCP. Directors should understand how a fully implemented HACCP system benefits the business.

Managers and supervisors

Chapter XII (2) of EC 852/2004 requires that those responsible for the development and maintenance of HACCP have received adequate training in the application of HACCP principles. The regulation does not state how this is to be achieved. One option would be for senior staff, with the responsibility to develop the HACCP system, to complete a certificate course at advanced level, or Level 4. Supervisors will have a key responsibility for implementing and maintaining the system, and therefore need to understand HACCP principles underpinning the HACCP system. Supervisors may also be required to contribute to HACCP development. A Level 3 or intermediate HACCP qualification might be appropriate.

There are awarding bodies offering advanced and intermediate level HACCP qualifications, including the Chartered Institute of environmental Health, The Royal Society for the Promotion of Health, and The Royal Institute of Public Health. Other highly reputable organisations that offer HACCP training include the Campden and Chorleywood Research association and the British Retail Consortium.

External certification will not be sufficient because senior staff must be able to relate their formal training to their own businesses. The ideal training might be a bespoke HACCP course related to the business, conforming to the syllabus requirements of an awarding body for certification purposes.

Food Handlers at Operative Level

In addition to the general requirement in Chapter XII (1) of 852/2004 for food handlers to receive a level of food safety training appropriate to their job role, the regulation requires the full cooperation and commitment of all employees in the business - not just senior staff. Commitment requires knowledge and understanding. The awarding bodies offer certificated HACCP qualifications at Levels 1 and 2 sufficient to give a basic understanding of HACCP. Line operatives will require instruction in, for example, monitoring activities at critical control points. As with senior staff, any certificated training should therefore be related to the employee's role within the HACCP system.

The issues outlined above will receive more detailed attention in future articles.

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