Why HACCP Training Matters for Small Dairies

Producing safe, high-quality dairy products doesn’t happen by chance, it takes knowledge, structure, and proven food safety practices. That’s why understanding HACCP is essential for making safe food and drink.

In the UK, dairy products are among the top five categories linked to food recalls due to contamination or labelling errors (FSA, 2023). For small dairies, even a single incident can have serious consequences, putting customers at risk and damaging your reputation.

Our Understanding HACCP for Dairies (Level Two) training could be vital if you run or work in a small UK dairy. Whether you make cheese, milk, yoghurt, or cream, this practical one-day course gives you the tools to control food safety in your production facility.

By the end of the course, you'll be able to:

• Clearly explain the principles of HACCP, including how to apply the Codex decision tree.

• Understand how pre-requisite programmes (cleaning, maintenance, and pest control) support your food safety system.

• Identify potential food safety hazards in your production and conduct a hazard analysis and risk assessment.

• Pinpoint and manage Critical Control Points (CCPs), including setting limits, monitoring and taking corrective action.

• Implement and maintain a HACCP plan tailored to your dairy operations.

Nationally Recognised Qualification

Everyone who successfully completes the course will receive a nationally recognised qualification accredited by the Institute of Food Science and Technology (IFST), which will be a valuable addition to their professional credentials.

Why Train With SALSA?

Our courses are regularly updated to reflect current industry standards and are delivered in small groups. This gives you the chance to ask questions, share experiences, and get personalised support throughout the day.

This isn’t just about compliance, it’s about protecting your customers, business and brand.

Book your place today https://bit.ly/SALSAHACCPTraining