CIEH Level 3 Award in HACCP in Catering or for Manufacturing

Overview

This course provides business owners, managers and supervisors of small, medium-sized and large catering/manufacturing operations with a thorough understanding of how HACCP-based procedures are applied in catering/manufacturing.

Background

EU legislation requires food businesses to have a documented food safety management system in place, based on HACCP principles.

This practical, accessible and user-friendly qualification has been created to help businesses comply with EU legislation and provides a thorough understanding of how HACCP-based procedures can be applied in a catering/manufacturing context. It also provides the flexibility to suit different types of businesses.

Course Outline

• Policies, controls and standards
• Codex principles of HACCP
• Food safety management tools

Assessment

The assessment will be based on an assignment. Candidates will have 2 weeks after the course to prepare and submit the assignment.