MAS Environmental Ltd has changed.

Food safety courses are no longer being offered but the website will remain active for information.  Please check out this page to know more.

Regular courses in Cambridge and nationwide in-house training offered for food handlers and other catering staff of all levels

What training do my staff need?

Food handlers and staff must receive appropriate training to enable them to handle food safely and those responsible for developing and maintaining the food safety procedures must have received adequate training in HACCP principles.

The requirements for training depend on the size and nature of the business.

How long is the training valid for? Do I need an update?

It is recommended that you refresh your Food Hygiene training regularly to ensure you comply with legal requirements of working in a food environment.  There is no limitation on how long your certificate is valid but it is important that anyone working in a food business has up to date knowledge of the issues.

What is HACCP?

Hazard Analysis and Critical Control Points (HACCP) is an approach to food safety that helps food businesses and caterers look at how they handle food and introduce procedures to help promote safety and reduce risk.

HACCP is utilised by the food industry to identify any potential hazards to food safety, in order that Critical Control Points (CCP's) can be put into place to reduce or eliminate risk. It does not just apply to food preparation, but also to any and all stages of food production including as preparation, packaging and distribution.

Hazard Analysis and Critical Control Points (HACCP) is widely recognised as a food safety management tool requiring the implementation of 7 principles.

1 Conduct hazard analysis evaluate your processes and identify where hazards can be introduced e.g. physical, chemical, bacterial.
2 Identify the Critical Control Points (CCP) How will you prevent the hazard? identify points which are critical to food safety throughout the food operation, e.g. temperatures.
3 Establish controls determine limits that will require corrective action, e.g. fridge temperatures should be between 0°C and 8°C.
4 Monitor monitor the controls
5 Take corrective action action to be taken if a control fails, e.g. the fridge breaks down.
6 Documentation record keeping procedures
7 Review verify, make sure everything works effectively.

How does it affect my business?

Every food business must develop a management system for managing food safety. This plan should take into account good practice and adhere to the application of HACCP principles.