HACCP Training

All levels of food safety certficated courses including Basic, Intermediate and Advanced, now referred to as Level 2, Level 3 and Level 4. Each course is tailored to your individual needs, held at a venue of your choice and on any day you choose to fit in with your business priorities and, therefore, maximiseing your time. Training In HACCP And ISO 22000 Is An Important Part Of Food Safety Management

HACCP Competency Training

Expert training in the fundamental principles behind HACCP thus enabling management and key staff to confidently manage their own HACCP systems and Pre-requisite programmes (PRP's).

Internal Audit Competency Training

Training to enable a team of key staff to audit their own food safety management systems affording them the ability to test their validity and robustness. In addition, giving the tools to facilitate the correct choice of members to form a competent food safety team, essential for continual improvement of the HACCP system.


Beware of Foodborne Bacteria - Staphylococcus

bacillus bacteria

Main Causes - This bacteria is commonly found on the skin, hair, noses and throats of humans and animals. All people carry this bacteria but its numbers rise significantly in those with skin, eye, nose or throat infections.

Staphylococcus can cause food poisoning when a food handler contaminates food which is prepared too far in advance and then not stored properly, particularly poor, or no, refrigeration. Other sources of food contamination include the equipment and surfaces utilised in food production. These bacteria multiply quickly at room temperature to produce a toxin that causes illness. Staphylococcus is killed by cooking and pasteurisation.

Infection Caused - Nausea, vomiting, diarrhoea, loss of appetite, severe abdominal cramps and mild fever.

Prevention - By implementing a well designed and maintained HACCP system within your food business, the risk of passing on the Staphylococcus bacteria to your product's consumers may be significantly reduced by your business.

Contact HACCP UK for your HACCP system now !

Hot & Cold

If you don't like your food too hot, ensure it arrives hot and let it cool down to the temperature you want to eat it at whist it is in your posession, rather than the food outlet's temperature check The same principle applies to cold foods, many people have sensitive teeth and can't eat food at refrigerator temperatures. But you should ensure your food arrives at refrigerator temperatures and then allow it to warm up whilst you have it in your possession – why? Because then you know exactly how long the food has been out of the temperature control.