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• Overview 

  Taking your food & beverage product to market can be a challenge at the best of times, that is why LSBU's Food Technology team is offering Hazard Analysis & Critical Control Point (HACCP) support. This support is focused at FMCG founders looking to take a product range to market for the first time, who wish to ensure their HACCP plan is fit for purpose and will pass an inspection with the Environmental Health Officer (EHO).

   

  What this involves

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  1. An initial consultation with a member of LSBU's Food Technology team to gain a general overview of your business, production facility and existing HACCP plan (if one has been created). 
  2. An onsite or remote assessment of the production facility and methods used. 
  3. Findings will be reported back and an action plan for improvement will be developed. 
  4. A second assessment will be carried out to see if the required level has been reached. 
  5. Findings will be reported back and guidance on next steps provided. 
• Entry requirements 

  Participants should have launched, or be in the process of launching, a food & beverage business.

• Who is this course for? 

  This support is focused at FMCG founders looking to take a product range to market for the first time, who wish to ensure their HACCP plan is fit for purpose. 

• What does this course cover? 

  This course will focus on HACCP and what it takes to ensure you have a valid and legal HACCP plan in place to enable you to trade safely and effectively. This course will build on the guidelines from the Food Standards Agency (FSA), specifically their Safer Food Better Business framework. 

• What will participants achieve? 

  Participants will be shown best practice on food safety and how to create a valid HACCP plan that is accurate to their product offering. 

• Who teaches this course? 

  LSBU's Food Technology Team.

• How will this course be taught?

  Online or within the customer's production facility.

• How much time will this course take up? 

  This consultancy support will require the equivalent of 2 full days over a 3 week period.

• How is this course assessed? 

  Your local Environmental Health Officer (EHO) will require a valid and legal HACCP plan when inspecting your production facility. 

• Accreditations

  This support is provided by approved SALSA (Safe and Local Supplier Approval) auditors.

• General Information

  For information on our policies (payment, cancellation, terms and conditions, etc.) visit our general information page.

  If you have a question that we haven’t answered here, please contact lsbushortcourses@lsbu.ac.uk and we will respond to your query within 24 hours.