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Identifying Food Safety Hazards and Managing Control

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Course overview

How well does your business know its food safety hazards? You may have a HACCP study in place, but do you have the right controls, and do you understand what might cause controls to fail?  If you have some uncertainties, then this course is for you.

This half-day online training course is an introduction to the different types of food safety hazards, and approaches for their control, and is designed to boost confidence and effectiveness of food safety teams. It aims to provide those wishing to improve food safety management systems with insights into the top food safety hazards encountered in food businesses, and the controls that are commonly applied to them.

The session will be helpful to many participating as HACCP team members who are called on to identify which hazards may be present, and assess controls, whether in Pre-Requisite Programmes or at Critical Control Points. Participants will consider how Biological, Chemical, Physical, and Allergenic hazards occur in food businesses, and using examples look at strategies for control.

The course is ideal for those who are looking to improve or set up a food safety management system, for those looking to gain confidence in identifying food safety hazards and assessing the appropriateness of controls, and for newcomers to food safety management.  It may also be useful to auditors, and to those who need to refresh their knowledge.

Price

  • What is food safety?
  • Basics of UK food safety law
  • What does a Food Safety Management System look like?
  • Costs and consequences for food safety failures - some examples
  • Food safety hazards
  • Frequent causes of food safety incidents
  • Introduction to biological hazards
  • The usual suspects; and some less obvious ones
  • Microbiology in Food Safety
  • Micro testing - values and limitations
  • Microbiological controls
  • Introduction to chemical hazards
  • Chemical contaminants
  • Residues and naturally occurring toxins
  • Testing
  • Common issues and controls
  • Introduction to allergenic hazards
  • Allergen controls
  • Allergen testing
  • Most common failures
  • Introduction to physical hazards
  • Intrinsic hazards
  • Contaminants
  • Control examples - how they work and what could go wrong
  • Other considerations for food safety management
  • Sources of information
  • Newcomers to food safety management at any level
  • Food safety team members
  • HACCP team members without an extensive background in food safety
  • Internal auditors
  • Those looking to gain confidence in identifying food safety hazards and assessing the appropriateness of controls
  • Auditors and others looking to refresh their knowledge
  • Build confidence in identifying food safety hazards
  • Increase awareness of top food safety hazards and their common controls
  • Insights into how controls work and why they sometimes fail
  • Gain knowledge to support assessment of hazard controls
  • There will be opportunities to ask our expert questions

No previous knowledge is required. Some experience of a food safety standard is desirable, e.g. Safe Food Better Business, SALSA, HACCP.  Experience of food manufacturing environments is an advantage.

Ali Aitchison | Senior Food Safety Consultant | Eurofins Food Testing UK Ltd.


Eurofins Food Safety Training 2026

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