HABC Level 3 Award in Supervising HACCP in Catering

This programme has been designed to assist those who have a responsibility to either carry out or contribute to hazard analysis systems in their workplace, in line with the new food safety regulations 2006. The overall aim of the training programme is that trainees acquire the knowledge and skills to develop or improve their competency in carrying out food safety management systems in a food business.

Among those who would benefit from this training programme are:

Owners, Managers and sole proprietors
Supervisors
Team Leaders, chefs, cooks
Trainers

Summary of Learning Outcomes:

Principles of HACCP
Food safety management
HACCP systems
Critical control points
Monitoring procedures
Corrective actions
Evaluation and review
Managing HACCP

Entry requirements:

Participants should have a broad understanding and knowledge of food safety issues. Ideally a CIEH level 2 Food Safety in Catering

Assessment:

Multiple choice

Length of Programme:

2 days

Progression:

CIEH/HABC level 3 Award in Supervising Food Safety in Catering.
For any further questions regarding this course please contact me via the contact page.