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HACCP Level 1
Aim It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business. From 1st January 2006 , staff responsible for the development and maintenance of the food business's Hazard Analysis Critical Control Point (HACCP) system must have received adequate training in the application of the HACCP principles. There is however, no legal requirement for individuals to undergo certified training programmes. This one day course is designed to meet the legal requirements for all food businesses to have a food safety management system based on the principle of HACCP. Under current legislation, a “food business” is defined as “..any undertaking, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs”. This Level 1 Course provides information on the basic food safety skills that are required to be demonstrated within the first month of employment. The Level 2 Course provides information on the additional food safety skills that staff should be able to demonstrate within 3-12 months of commencing employment in your food business. Who should apply? This course is for anyone who is undertaking or about to undertake, whether for profit or not and whether public or private, carrying out any or all of the following: preparation, processing, manufacturing, packaging, storing, transportation, distribution, handling or offering for sale or supply of foodstuffs.
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