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HACCP in Catering – Level 3

Course objectives

This course is designed to assist caterers in complying with legislation and provide learners with the knowledge to implement an appropriate food safety management system based on HACCP principles.

Topics covered

  • The importance of HACCP based food safety management procedures
  • HACCP based food safety management procedures
  • The preliminary processes for HACCP based procedures
  • How to implement HACCP based food safety
  • How to verify HACCP based procedures

Course structure

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

Duration

2 days

Assessment

The course concludes with a multiple choice exam consisting of 30 questions. Candidates are allowed up to1 hour to complete the examination.

Who should attend

Business owners, managers, supervisors and head/sous chefs of small and medium-sized catering businesses. (Prior knowledge of HACCP and food safety practices gained in a catering setting is highly recommended for all candidates)

Benefits

  • Superior food hygiene
  • Reduction in business risk
  • Increased efficiency
  • Compliance with legal requirements