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  Food Safety: From the Farm to the Fork - Training Strategy - Programme 2007slide

Training Courses on HACCP

Hazard Analyses and Critical Control Point (HACCP) is recognised as the most effective instrument to help food and feed businesses improve safety. It focuses on identifying hazards and preventing them from contaminating food and feed.

Regulation (EC) No 852/2004 on the hygiene of foodstuffs and Regulation (EC) No 183/2005 laying down requirements for feed hygiene, request food and feed businesses to implement and maintain procedures based on the seven HACCP principles.
Member States are responsible for verifying that safety requirements are fulfilled by businesses, and so have to develop adequate controls. The Commission is therefore organising HACCP training at Community level within the Better Training for Safer Food initiative.

How many workshops are taking place?

A total of 19 five-day workshops on HACCP are to be held. The workshops are split into two courses:

  • Course 1: 8 workshops aimed at participants with a basic awareness of HACCP principles.
  • Course 2: 11 workshops intended for participants with a more advanced understanding of HACCP principles.

Who is the course aimed at?

The course is mainly for competent authority control staff of EU Member States and candidate countries responsible for verifying compliance with EU rules by food and feed businesses. Staff from European Free Trade Association countries are also invited. In addition, around 50 participants are expected from European Neighbourhood Policy countries and developing countries. In all, the programme should train approximately 380 people.

What topics are covered?

  • Course 1 concerns the implementation and maintenance of procedures based on HACCP principles in accordance with Community legislation and/or relevant international standards;
  • Course 2 concerns the development of the ability to conduct a detailed audit to verify implementation of HACCP systems by food and feed business operators and compliance with food and feed hygiene requirements. It also takes into account possible linkage with business quality assurance programmes.

What activities are planned?

  • For both courses the first day is essentially introductory, covering background information and prerequisite programmes;
  • For course one, the second and third days are mostly spent on the seven HACCP principles. For course two the seven HACCP principles are covered on day two, and days three is mainly devoted to the principles of auditing;
  • A factory visit takes place on day four;
  • Continuous assessment takes place throughout all workshops.

When and where are the workshops taking place?

For course one there are:

  • Three workshops in Stratford-upon-Avon (UK): 16-20 April, 23-27 April, 15-19 October
  • Three workshops in Porto: 14-18 May, 18-22 June, 17-21 September
  • One workshop in Paris: 2-6 July
  • One workshop in Budapest: 12-16 November.
Four course two there are:
  • Four workshops in Porto: 21-25 May, 25-29 June, 24-28 September, 22-26 October
  • Four workshops in Budapest: 9-13 July, 16-20 July, 8-12 October, 19-23 November
  • Two workshops in Stratford-upon-Avon: 10-14 September, 29 October-2 November
  • One workshop in Paris: 5-9 November.

How do I participate?

Anyone interested in taking part in training should contact their relevant national competent authority. The national competent authority proposes participants to the Better Training for Safer Food National Contact Point, who sends the list of participants to the contractor. The contractor submits the list to the Commission for approval.

The list of Better Training for Safer Food National Contact Points can be found at:

Who has been awarded the contract for arranging the workshops?

Campden and Chorleywood Food Research Association Group (CCFRA) Further information on training can be found at: (CCFRA)



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