Level 3 Award in Implementing Food Safety Management Procedures (HACCP)

Objectives

The overall aim of the training course is that trainees will be able to implement a Food Management system, based on the Codex principles of HACCP.

Course Content

The controls required to ensure food safety are examined and the use of management tools – such as the FSA’s Safer Food Better Business pack are explored.

Course Structure

One day programme includes lectures enhanced by audio/visual material and practical teaching aids. Delegates are encouraged to actively participate in discussion sessions and group activities.

Assessment

The assessment will be based on a case study (scenario and a set of questions) that most closely relates to the candidate’s own area of work.

Who should attend?

This qualification is primarily aimed at proprietors and site managers of small and medium businesses in catering and hospitality.

Benefits

• Superior food hygiene
• Reduction in business risk
• Compliance with legal requirements as from 1st January, 2006 EU legislation will require all food businesses to have a food safety management system in place based on Hazard Analysis Critical Control Point (HACCP) principles.