Level 3 HACCP for Food Manufacturing (Group)

Course Team Leader: Talbot, Jayne

Course Level: Level 2

Course Type: Part Time

Curriculum Area Description: Hospitality and Sport

How to Apply: Interview
Entry Requirements: Preferable to have a Level 3 qualification in Food safety

Study Hours: 7
Nº of Weeks:3

Additional Enrolment Info: The course is delivered in English

Work Placement: No
Work Placement Attendence: Optional

Course Progression: Level 4 Award in Food safety which is aimed at managerial level

Careers Progression: This course helps people whoa re responsible for implementing and monitoring HACCP in the workplace

Course Description:
Understanding of the HACCP procedure in terms of identfying hazards, putting in place critical control points and monitoring to prevent food posioning

Description Breakdown:
Food poisoning is usually caused by negligence or ignorance, and education of all food handlers is regarded as one method of tackling the problem. Current legislation requires all food handlers to have some form of food hygiene training. Content includes Introduction to Food Safety, the Law, Food Safety Hazards, Temperature Monitoring, Refrigeration, Chilling and Cold Holding, Cooking, Hot Holding and Re-heating of Foods, Food Handlers, Food Storage, Cleaning, Premises and Equipment.

Assessment Description: Exams and Continuous

Nº Places Available: 10

Qualification: CIEH

Tuition Fees: 0
Material Fees: 0
Exams Fees: 0
Exam Registration: 0
Residential Fees: 0
Total Fees: 0

Additional Costs Total: 0