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Award in Implementing Food Safety Management Procedures Level 3 HACCP

Who needs this qualification?

Business owners, managers and supervisors of small and medium sized catering and hospitality businesses.

Why is this training important?

EU legislation requires that all businesses producing food have a documented food 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 Level 3 Award in Implementing Safety Management Procedures aims to rectify this challenge.

Learning Outcomes

·  In-depth knowledge of the principles of HACCP and food safety management tools and their relevance to a catering food safety system
·  Understand the controls needed to protect the safety of food
·  Understand how tools such as ‘Safer Food, Better Business’ can assist caterers to comply with the new regulations
·  Ability to implement a food safety management system based on HACCP principles

Duration 6 hours

Accreditation – Highfield Awarding Body for Compliance Ltd

Assessment – Assignment

Prerequisite – Recommended understanding and knowledge of basic food hygiene

Suggested progression – Level 3 Award in Supervising Food Safety in Catering

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