HACCP Certificate: What is it for?
All personnel employed in the food industry, in catering and food service, such as restaurants and bars, in commerce, and in any other food-related sector, are required to take a specific course as prescribed by the HACCP system, in accordance with current hygiene regulations.
The European Commission has developed guidelines on the implementation and application of procedures based on HACCP principles. These documents are designed to qualify all individuals involved in the food production chain.
In other words, operators in companies handling, storing, or selling food and beverages must hold a certificate confirming their completion of the required training. HACCP certificates are essential for all food sector operators, both as a legal requirement and as proof that they understand and adhere to all necessary food safety and hygiene rules.
The list of those obligated includes all categories that come into contact with food and must therefore be familiar with key hygiene and food safety principles.
HACCP Course: What is it?
To understand and apply HACCP regulations, a thorough study is required by attending a course that provides the necessary skills and professionalism to implement the appropriate measures, without overlooking the various details of the law.
The duration of the course, which can be conducted in person or online, as determined by the competent region, is mandatory for all participants. This ensures the validity of the course and guarantees the rights and services offered to all customers.
HACCP training can be completed online or in-person; both types of courses are legally valid as long as they are provided by an authorized and competent organization. In both cases, participants must pass an exam at the end of the course to obtain the certificate of competency.
Depending on their role, participants must take a specific course. There are three types:
- HACCP Course for Managers
- HACCP Level 1 and Level 2 Course (for those handling food)
- Basic HACCP Course (for those not handling food)
For the last category (those not handling food and beverages), the health booklet was not previously required. However, with the new legislation, obtaining the certificate is now mandatory.
HACCP Certificate: What is it?
To obtain the HACCP certificate, participants must attend a recognized training course, as specified by regional laws based on European regulations.
The certificate, issued after completing the required training, proves the individual’s ability to safeguard the health of those in contact with processed and handled food. The certificate also includes supervision of the working environment to avoid food contamination, using the guidance and advice of experienced professionals.
A key change is that the certificate replaces the health booklet previously issued to food handlers. Without this documentation, businesses in the food sector cannot employ staff. The certificate is a fundamental requirement for employment in the food industry.
Possessing the HACCP certificate demonstrates professional training in risk analysis and critical control points. Even for roles where the certificate is not explicitly required, having this document can be an advantage for job candidates.
Responsibilities of the HACCP Officer
The person responsible for the food industry must identify critical points and implement safety procedures, ensuring continuous monitoring of all activities in the food company to avoid health risks and maintain optimal sanitation standards.
The HACCP officer oversees:
- Monitoring environmental temperatures where food is processed and stored.
- Maintaining strict preparation standards.
This responsibility requires in-depth knowledge of hygiene and continuous updates through training courses. Such updates are not only recommended but essential for effective risk management.
Exemptions from HACCP Certification
Certain categories are exempt from obtaining the HACCP certificate or similar certifications for work in the food sector. These exemptions are explicitly outlined in current legislation.
Generally, exemptions apply to individuals with educational qualifications that include food safety and hygiene in their curriculum. For example:
- Graduates from hospitality schools (in some regions, a three-year diploma is sufficient; in others, five years are required).
- Workers with at least two years of experience in the past five years in food service, with a qualification level that some regions require to be at least Level 5.
- (In some regions) Holders of other degrees, such as in economics, pharmacy, nursing, or chemistry.
Regardless of these exemptions, all food workers must complete periodic refresher courses as required by evolving European, national, or regional laws.
Validity of the HACCP Certificate
HACCP training standards often include periodic refresher courses. The validity of the HACCP certificate and course duration vary by region. It is essential to check the regional hygiene and food safety laws and training requirements if relocating to a new region.
If updates are required, participants may need to quickly renew their training to comply with current regulations.
