Hazard Analysis Critical Control Points (HACCP) in Catering - CIEH Level 3 Award

Overview

This course is for business owners, managers and supervisors of all catering operations. It provides delegates with a thorough understanding of how HACCP based procedures are applied in Catering.

Aims & Objectives:

Aims & Objectives:

At the end of the course delegates will be able to write, implement, monitor and verify a Food safety management system suitable for their workplace.

Learning outcomes:

EU legislation requires food businesses to have a food safety management system in place based on HACCP principles. Delegates will be complying with current EU requirements and will be able to adapt the principles to meet their own company needs.

Course Outline:

  • Policies, controls and standards
  • Codex principles of HACCP
  • Food safety management tools
  • Presentation
  • Group work
  • Question and answer sessions
  • Knowledge to implement a food safety management system relevant to their workplace
  • Show compliance

Intended For:

Business owners, Managers and Supervisors working in any catering operation

Recommended understanding of basic food hygiene, ideally Level 2 award in food safety in Catering