HACCPs (Hazard Analysus Critical Control Points)

cow-sunset-small

It is with immense pride that we announce that Kate Mason has been awarded the Women in Agriculture Education and Training Woman of the Year award at the The National Women in Agriculture Awards 2026, and is the icing on the cake as she celebrates 40 years of working with and for Vale Training Services Ltd.

The event celebrated 13 exceptional women from across the UK farming sector during a ceremony held on 5 May at the De Vere Grand Connaught Rooms. Organised by Mark Allen Group and supported by sponsors including Nestlé UK & Ireland, Co-op, HSBC UK, NFU, Noble Foods, and Pig World where you can read the full report, the awards recognised outstanding contributions across the agricultural industry. 

Winners were chosen from an extremely competitive shortlist, highlighting the growing strength, influence, and visibility of women throughout the sector.

For more information visit the NFU online page.

award
kate-award

This course has been developed for individuals with responsibility for HACCP Systems to help them understand practical Hazard Analysis. The intention of the training is not to give detailed technical knowledge, but to raise awareness of the potential hazards associated with food production and an understanding of how to control them. You will leave the course with the skills to write your own HACCP plan or contribute to an existing plan.

Course Pre Requisite: None but a good working knowledge of the food industry is beneficial.

Certificating Body: Vale Training attendance certificate.

Course Length: 1 day

Course Times: 9.30am to 4.30pm or to suite client.

Instructor: Various

Cost: £120 + VAT. Day rates are available.

Venue: Marsh Hill Centre, Marsh, Aylesbury. HP17 8ST or to suit client.

Maximum Trainees: 6

Course Objectives: Agricultural and Horticultural best practice demands an understanding of the potential hazards in food production and the analysis of the risk they pose to food safety. Through the use of hazard analysis the attendees will learn to control food hazards as part of a food safety management system. Candidates will learn how to produce a Hazard Analysis plan of the production of a food crop or product, and will be able to identify the range of potential hazards and take appropriate remedial actions. This is a course at supervisory and management level and provides a certificate of attendance and basic competence.

Course Content:

  • Identification of hazards and preventative measures
  • Identification of critical control points
  • Control at critical points
  • Monitoring systems
  • Appropriate corrective actions
  • Review procedures
  • Documentation
  • HACCP in relation to COSHH
  • HACCP in relation to the Health & Safety at Work Act 1974.

To book your place on a course, or for more information, simply contact us.

Back to Landbased Courses