Course Outline
From 1 January 2006, EU legislation requires all businesses
producing food to have a documented food safety management system
in place, based on Hazard Analysis and Critical Control Point
(HACCP) principles.
Although effective in theory, HACCP has been particularly
difficult to establish in catering businesses because of the sheer
number and variety of processes involved in preparing and serving
food.
But practical, accessible and user-friendly management tools
have been created, notably the Safer Food Better Business (SFBB)
pack adopted by the FSA, to help caterers comply with the new
regulations.
Learning and skills outcomes:
The CIEH Level 3 Award in Implementing Food Safety Management
Procedures qualification examines HACCP and tools such as SFBB and
will be invaluable for managers and proprietors of 400,000 small
food businesses across the UK.
This course is designed for owners and managers
Benefits and progression
Suggested progression on completion: CIEH (New) Level 3 Award in
Food Safety
Course detail
The qualification covers the following topics:
- The 12 steps in the HACCP process
- Controls required to ensure food safety
- Use of a management tool such as the FSA's Safer Food Better
Business pack
- Qualification information
Duration and delivery
Course duration: 6 hours minimum
Assessment method: Assignment