Level 3 Award in HACCP in Catering
Course
In Swansea, Newcastle-Under-Lyme and Portsmouth
Description
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Type
Course
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Location
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Class hours
6h
Introduction to the food safety management system. Policies, controls and standards in food safety. 7 basic principles of the HACCP system and how to use these in a food safety management system. Food safety management tools used to implement HACCP requirements. Systems to monitor control of the critical control points. Suitable for: The CIEH Level 3 Award in HACCP in Catering is designed. for proprietors, managers and supervisors of small and. medium sized catering businesses.
Facilities
Location
Start date
Start date
Start date
Start date
About this course
It is strongly recommended that candidates for this
qualification have a good basic understanding of food
safety that equates to a recent Level 2 Award in Food
Safety in Catering, whilst possessing the skills to complete
a written assignment.
Reviews
Teachers and trainers (1)
Eliot Rees
Centre manager
Course programme
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.
Level 3 Award in HACCP in Catering