Level 3 Hazard Analysis & Critical Control Point (HACCP) Course
This comprehensive, Chartered Institute of Environmental Health approved 1 day course is aimed at business owners, supervisors and managers working within catering, retail and food manufacturing.
This course is also suitable for caterers in smaller businesses such as pubs, hotels and restaurants. It is recommended that delegates have completed the CIEH Level 2 Award in Food Safety in Catering, Retail or Manufacturing prior to attending this course. It is also advisable that delegates have some practical experience of working in the food industry.
The aim of this course is to ensure that supervisors and managers develop the knowledge, understanding and essential practical skills to be able to implement, monitor and evaluate a HACCP plan in their workplace. This practical course has been developed to help food businesses to comply with UK legislation and provides a thorough understanding of how HACCP based procedures can be applied. This course will help increase your staff’s involvement in food safety and protect your business’s reputation.
The course also provides the flexibility to suit different types of businesses and our expert trainers will make this course interesting and relevant for the delegates and their work environment.
Assessment and Certification
Delegates are assessed by completing an assignment that covers the design of a HACCP plan. Successful delegates will receive a nationally recognised Chartered Institute of Environmental Health Level 3 Hazard and Critical Control Point (HACCP) certificate. Following this course delegates may consider the CIEH Level 3 Award in Food Safety.
Topics covered
- The HACCP process and its role within food manufacturing
- How to develop, monitor and evaluate a HACCP based system
What is included?
- Expert instruction
- All course materials
- Comprehensive Course Manual
- Course assessment
- Chartered Institute of Environmental Health Certificate