HACCP (Level 3)
- Code:F007
- Length:2-3 days
- Cost:£275.00 per person
A three day course providing more in-depth understanding, including how to set up, monitor and review a food safety management system.
There are no dates for this course.
More information about this course
Learning Outcomes
This course will help candidates to:
- Define common HACCP terms and state the principles of HACCP
- Understand the need for a systematic approach for food safety management
- Identify the stages involved in implementing HACCP
- Understand the importance of identifying critical control points
- Understand the process of monitoring and the purpose of corrective action
- Understand the importance of verifying, reviewing and documenting HACCP systems in a catering environment
- Describe the documentation and records needed to support a HACCP system
Candidates who successfully complete this as an accredited course and pass the exam will receive a nationally recognised certificate from the accrediting body.
Course content
- Origins of HACCP
- Legal requirements for HACCP including HACCP training
- The role of employees
- Preliminary steps required prior to implementing HACCP
- Prerequisite programmes
- HACCP plans and flow diagrams
- Four main hazards in the food industry
- Hazard analysis
- Critical control points and critical limits
- Monitoring systems
- Corrective action and verification methods
- Monitoring and record keeping
