Do you need HACCP training to work in a food business in the UK or Ireland?

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point. A business looks at each step of how it handles food, finds what could make the food unsafe, and controls and checks the steps that matter most, such as cooking, chilling and hot holding.

What does the law say?

Regulation (EC) No 852/2004 applies in Great Britain as assimilated law, and in Northern Ireland and Ireland as EU law. Article 5 says: "Food business operators shall put in place, implement and maintain a permanent procedure or procedures based on the HACCP principles."^[1] The documents and records must be "commensurate with the nature and size of the food business", and the procedure must be reviewed "when any modification is made in the product, process, or any step".^[1]

GOV.UK puts it simply: "Your food safety management system must meet the Hazard Analysis and Critical Control Point (HACCP) principles."^[3]

Who needs HACCP training?

Annex II, Chapter XII of the same Regulation says the people responsible for developing and maintaining the HACCP-based procedures must have adequate training in applying the HACCP principles, and that food handlers must be supervised and instructed and/or trained in food hygiene to match their work.^[2]

The Food Safety Authority of Ireland says: "If you are responsible for your business's HACCP system, then you must undertake adequate training in the application of HACCP principles."^[5]

In practice, the staff who carry out the checks (fridge and delivery temperatures, cooking, cooling, reheating, hot holding) need to know what each check is for and what to do when one fails.

Do you need a HACCP certificate or an approved course?

No. None of the sources requires a certificate or a particular provider. The FSAI says: "You do not necessarily have to attend a food safety training course," and mentions both in-house training and courses.^[5] The FSAI also says it "does not however provide training courses in food hygiene or HACCP."^[5] A course with a certificate is one way to train staff and keep a record of it.

Can a small business use a ready-made pack?

Yes. In England and Wales, the FSA's Safer Food, Better Business (SFBB) "details the food safety management procedures for small businesses". The pack "must be completed for all your food operations" with "daily records kept in the diary".^[4] For Northern Ireland, the FSA points to its Safe Catering guidance.^[4]

In Ireland, the FSAI's Safe Catering Pack "is designed for caterers as a practical, easy-to-use, food safety management system", and "may also be used by other food businesses".^[6]

Why do the records matter?

GOV.UK says businesses must "keep records of your food safety systems, checks and how you’ve put things right", and that after a food safety incident "you will need to show your records as evidence of how you keep food safe."^[3]

Where does HygieneReady fit?

Our HACCP Level 2 (Catering) course has a UK version and an Irish version. It teaches the seven HACCP principles the way a kitchen uses them: hazards, critical control points, critical limits, monitoring, corrective action, verification and records, with SFBB, CookSafe and Safe Catering. The certificate confirms completion of training. It is not a regulated qualification, and HygieneReady is not approved or endorsed by the FSA, Food Standards Scotland or the FSAI.