Food Safety Management

HACCP (Hazard Analysis and Critical Control Point), TACCP and VACCP are food safety management systems designed to reduce the risk from food safety hazards.

Food businesses in the UK are required to implement a food safety management system based on the HACCP principles. This is a legal requirement enforced by legislation including the Food Safety and Hygiene (England) Regulations 2013 and the Food Hygiene (Scotland) Regulations 2006.

Our HACCP Principles and Understanding VACCP and TACCP courses have been designed to provide learners with a full understanding of food safety management systems and the critical control points for food safety. They have also been endorsed by the Institute of Hospitality, so you can be sure that they are relevant, engaging and meet legal requirements.

Our Food Safety Management Courses

ConCEST Approved 2 CPD Points

Food Safety Management FAQs

HACCP is a food safety management system designed to help food businesses identify and control the food hazards in its workplace that could compromise food safety. For more information on what HACCP, TACCP and VACCP are, click here to visit our knowledge bank.

HACCP stands for Hazard Analysis Critical Control Points. This sounds confusing, but it simply refers to what the system involves (a hazard analysis) and where it is applied (at critical control points).

HACCP certification costs just £15 (plus VAT) if you take our HACCP Principles training course, and takes only 2 hours to complete.

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