What is HACCP training?

Updated 30 Sept 2026

Short answer

HACCP (Hazard Analysis and Critical Control Points) is a systematic method for identifying food safety hazards, deciding where they must be controlled and keeping those points under control. Regulation 852/2004 makes it mandatory for food businesses, and attaches a training duty: instruction in line with each person's work, plus HACCP training for whoever runs the plan.

Seven principles, one training clause

HACCP rests on seven principles: analyse the hazards, identify the critical control points, set critical limits, monitor them, define corrective actions, verify that the plan works, and keep records. Under EU law the method is not optional: Regulation (EC) 852/2004, article 5, requires food business operators to put procedures based on these principles in place.

The seven principles run the plan; the training clause decides whether the person at the step knows it.

Attached to that duty, in Annex II Chapter XII, is a training obligation with two layers. Everyone handling food must be supervised and instructed or trained in food hygiene "in line with his occupational activity". Separately, whoever develops and maintains the HACCP procedure must have received adequate training in applying the principles. National training rules apply on top.

The regulation prescribes no course, no certificate, no duration and no refresher interval. It sets a result: training proportionate to what the person actually does.

Food safety culture made it a management duty

Regulation (EU) 2021/382 inserted a food safety culture chapter, XIa, into Annex II. It requires management commitment, explicitly including appropriate training and supervision, awareness of the hazards among all staff, and open communication across the business. Training becomes a continuing system carried by management, not a certificate issued once at hire.

Two national routes to the same obligation

	Belgium	Netherlands
National frame	autocontrole, Royal Decree of 14 November 2003	Warenwetbesluit hygiëne van levensmiddelen
Sector guide	autocontrolegids, approved by the FAVV	hygienecode, written by a branch body, approved by the NVWA
What is mandatory	the autocontrole system; the guide is optional, validation voluntary (lower levy, fewer inspections)	a HACCP plan; the hygienecode is optional

In the Netherlands there is no national compulsory hygiene diploma for ordinary food handlers. Because the law asks for proportionate, continuing instruction rather than a certificate, the real question is whether the current version of a procedure has reached the person standing at the step. The guide on HACCP training in food production shows how an IFS or BRCGS auditor tests exactly that.

Seven principles, one training clause

Food safety culture made it a management duty

Two national routes to the same obligation

Sources