HACCP Courses

Newmarket Kitchen provides a number of food safety and HACCP training courses for people working in the food industry in Ireland. Upon completion of the HACCP Level 1 & 2 Primary Food Safety & Hygiene Training course, participants will have the skills to implement Food Safety Processes & Procedures

  • Food Hygiene Awareness
  • Food Delivery
  • Food Storage
  • Food Preparation and Cooking
  • Personal Hygiene & Good Hygiene Practice
  • Pest Control
  • Cleaning Awareness
HACCP Training

HACCP Food Safety Training 

  1. Introductory course in HACCP training for food hygiene (Level 1)
  2. Intermediate course in food safety and implementing HACCP in the workplace (Level 2) 
  3. The management of food hygiene (Level 3)

Other Training Courses

  1. Manual Handling Training
  2. Allergen Training

* Note:

  • All training is carried out by a qualified Food Safety consultant,
  • Classes take place on the second Saturday of each month, each class is limited to 10 people,
  • Classes are held in a working kitchen, providing the ultimate learning experience,
  • Levels 1 and 2 are carried out together over a 2-3 hour period.

What is HACCP?

The word HACCP (Hazard Analysis & Critical Control Point) confuses many people but, simply put, it refers to a system you must put in place to ensure the food you produce is safe. This system is called a food safety management system and must be based on the principles of HACCP.

Your food safety management system should allow you to identify and control any hazards that could pose a danger to the preparation of safe food. It involves identifying what can go wrong, planning to prevent it and making sure you are doing it. HACCP is a legal requirement but will also benefit your business. If you are responsible for the development and maintenance of your business’s HACCP system then you must undertake adequate training in the application of HACCP principles.

Here are some common questions we get asked about HACCP

FAQ on HACCP

HACCP stands for Hazard Analysis and Critical Control Point. The 7 principles are incorporated into a Food Safety Management System – which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Yes. All food businesses have to comply with the prerequisite hygiene requirements which are set out in the food hygiene legislation Regulation EC (No) 852/2004/EC. In some cases, complying with these prerequisites may be all that is required for a food business to meet their HACCP requirement. In other cases, more documentation and details is required under Regulation EC (No) 853/2004/EC.

There are seven HACCP principles which must be considered when developing a food safety management system:

  1. Identify the hazards
  2. Identify the critical control points (CCP) – where could things go wrong
  3. Set critical limits at each CCP
  4. Monitor CCP
  5. Decide on a corrective action
  6. Prove that your HACCP is working – run a trial
  7. Keep records of all the above

Yes, you will need to review it every 6 months to a year. It must be updated if your process was to change for example, serving hot food instead of chilled food.

Yes, our Food Scientist can do up a bespoke FSMS for your company. All we need is your process from incoming deliveries to distribution of the final production. Contact us today for more information.

Yes, we provide one to one training – it generally takes about 2-3 hours to complete. One advantage of training here is participants get to experience actual kitchen exposure training instead of other courses hosted in off-site conference rooms. Contact us today for more information.