HACCP stands for Hazard Analysis Critical Control Point.

HACCP is a legal requirement used to identify food hazards within your operation, and thus requires employers and employees alike to implement appropriate control measures.

As both and Employer and Employee you must be able to demonstrate to the Environmental Health Officer that you have studied the high risk foods that you prepare and serve and have identified the Critical Control Points (CCPs) in the whole process, as the saying goes “from farm to fork”.

UES can work with you to develop the HACCP system that is most appropriate to your needs as well as produce monitoring documentation for the Critical Control Points.

In addition to this, having extensive experience in the restaurant industry we are well positioned to offer consultancy on any area of your business where you may have difficulties.

For more information regarding any of our Health & Safety Courses please call us on:  +44 (0) 208 988 1555, Alternatively you can drop us an email at info@ukedus.co.uk and we will get back to you as soon as possible.