Catering Development

Hazard Analysis Critical Contrl Points (HAACP) is an internationally recognised Food Safety Management System.  A Codex HACCP based system, identifies food safety hazards and implements controls at all points within the production environment.

From 1st January 2006, EC Regulation 852/2004 requires all food business operators to implement a Food Safety Management System based on HACCP principles, and also that person responsible for developing and maintaining the Food Safety Management System based on HACCP principles must recieve adquate training.

As there is a distinct difference is the styles of production in a catering and manufacturing environment sector focus qualifications have been developed.  Please click on the sectors below for the courses we deliver

HACCP for Catering

HACCP for Manufacturing