What to expect from this course
Recommended for those working at supervisory/management level in the food industry and hospitality including business owners and/or managers of small and medium sized catering and hospitality businesses.
EU Legislation requires all businesses producing food to have a documented food safety management system in place, based on the Hazard Analysis and Critical Control Point (HACCP) principles. This food safety course provides participants with the knowledge and practical skills to implement a HACCP plan in their workplace.
Subjects taught include:
- Importance and benefits of HACCP
- The role of HACCP
- Application of HACCP principles
- Developing, monitoring and evaluating a HACCP based system
- Food safety legislation
On-site courses are available
7 days a week, across the UK.
Candidates are required to complete an assessment at the end of the course.
Successful candidates receive the Chartered Institute of Environmental Health’s Level 3 Award in HAACP
£820 plus + £55 per learner CIEH course book and assessment