Level 3 Award in HACCP in Catering

EU legislation requires that all businesses producing food 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. The CIEH Level 3 Award in Implementing Food Safety Management Procedures aims to rectify this challenge.

As a result of completing this couse you will have;

An in-depth knowledge of the principles of HACCP and food safety management tools and their relevance to a catering food safety system
An understanding of the controls needed to protect the safety of food
An understanding of how tools such as Safer Food Better Business can assist caterers to comply with the new regulations
The ability to implement a food safety management system based on HACCP principles