HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. This course explores the principles, legal requirements and the practical implications of establishing and monitoring a HACCP system. Whilst the course is focused on manufacturing businesses, the principles and procedures will be equally relevant to catering businesses
Who is it for?
This course is designed for business owners, managers and supervisors in food manufacturing businesses, whether as primary producer or those manufacturing processed foods, and those in catering businesses
On successful completion of this course, you will receive a Level 3 Award in Food Safety HACCP in Manufacturing or Catering
This course is delivered over 2 days
What will I learn?
- The importance of HACCP based food safety management procedures
- Legislation relating to HACCP
- The food production processes including use of end product
- Hazards and risks in the production process
- Critical control points
- Critical limits
- Monitoring procedures at critical control points
- Documentation and record keeping procedures
You will be assessed through a 1½ hour multiple choice question paper (45 questions – pass mark 30) completed under exam conditions at the end of the final day
There are two question papers and you must sit the one relevant to the company you work for, either manufacturing or catering