Online Courses FAQs

Choosing the right course or knowing which one best suits your requirements can be difficult, here we answer the most commonly asked questions about popular topics to help.

Practical HACCP

Our Practical HACCP FAQs explain the finer details around applying a HACCP system in your workplace.

  • How do you find critical control points?

    Critical Control Points can be isolated and identified by understanding the different risks and hazards which can occur within your environment, then figuring out when and where they can happen during your food production process. An example would be during the defrosting process before cooking, and incorrect defrosting procedures can result in bacteria developing on the ingredients.

  • How do you write HACCP?

    A HACCP plan is written by following the 7 principles of HACCP and taking action in line with your business’s food production duties. These principles include: conducting a hazard analysis; determining the critical control points (CCPs); establishing critical limits of each CCP; creating a monitoring system for each CCP; deciding upon correction actions; setting up verification procedures; and establishing documentation and record-keeping protocols.

  • What requires a HACCP plan?

    HACCP plans are mandatory if you own a food business (catering, manufacturing or retail based), as dictated by Retained Regulation (EC) No 852/2004. This states that you need to implement permanent process and uphold all the principles of HACCP, regardless of the size of your business.

  • What temperature should a delivery of frozen food be rejected?

    If frozen food is delivered at a temperature which exceeds -18°C then the delivery should be rejected.