Sector-specific further training in Hazard Analysis and Critical Control Points (HACCP)

Who is this course for?

This course is designed for owners, managers and supervisors of small and medium-sized catering and hospitality businesses. EU legislation requires that all businesses producing food have a documented food safety management system in place, based on HACCP principles.

Course overview:

This practical and accessible course has been created to help caterers comply with EU legislation on food safety systems. It provides a thorough understanding of how HACCP-based procedures can be applied in a catering context, as well as adapted to suit different types of businesses.

The course covers:

• principles of HACCP and food safety management tools and their relevance to a catering food safety system
• controls needed to ensure the safety of food
• how tools such as Safer Food Better Business can assist caterers to comply with the new regulations
• implementation a food safety management system based on HACCP principles.

Successful candidates will gain exemption from attending part of the CIEH Level 3 Award in Supervising Food Safety qualification.

Duration: 2 days, 10am to 5pm

COURSE FEE £295 PER CANDIDATE

(DISCOUNT AVAILABLE FOR GROUP BOOKINGS)