Level 3 Award in HACCP for Food Manufacturing

Candidates acquire the knowledge & skills to develop or improve competency in carrying out hazard analysis activities in a food business. Summary of Objectives With regard to hazard analysis delegates should understand: 1.The relevance, purpose and benefits 2.Legal requirements 3.Appropriate, realistic & practical approach for differing types of food businesses. Suitable for: The course provides a suitable grounding for a number of different jobs / responsibilities some of these include: Business Owners & Managers HACCP team members Members of technical or QA team Production managers / supervisors Chefs or Managers from larger or high risk catering operations Staff from businesses requiring BRC accreditation Other professionals or trainers from the food industry Anyone with an interest in developing their skills in proactive Food Safety Management