Level 3 Award in HACCP in Catering

This qualification has been developed for proprietors, managers and supervisors of small and medium sized catering businesses. EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. This qualification helps caterers understand how HACCP based principles can be applied in practice.