Food Hygiene and Health & Safety Specialists

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Level 3 Award in HACCP in Catering

Regulation (EC) No 852/2004 requires that 'those responsible for the development and maintenance of the HACCP system have received adequate training in the application of the HACCP principles'.

The Level 3 Award in HACCP for Catering qualification further expands on the fundamentals of the Level 2 Award in HACCP for Catering.

This qualification will provide candidates with the knowledge to develop, implement and maintain a Food Safety Management System based on Codex HACCP principles, in a catering environment. They will understand the legal requirements pertaining to HACCP and the flexibility allowed, the importance of prerequisite programmes and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.

However, practical, accessible and user-friendly management tools have been created, notably the "Safer Food Better Business (SFBB)" or "Cooksafe" packs adopted by the FSA, to help caterers comply with the new regulations.

This new qualification replaces the C.I.E.H.: Level 3 Award in Implementing Food Safety Management Procedures and will help caterers to implement a food safety management system based on HACCP principles.

Note: This qualification will give part exemption to the new Level 3 Award in Supervising Food Safety in Catering

Who should attend?

Primarily business owners and/or managers of small and medium sized catering and hospitality businesses, such as:

  • Take-away's
  • Sandwich shops
  • Pubs serving meals
  • Health and social care providers preparing on-site meals
  • In-house caterers and staff restaurants
Course Content:

The qualification covers the following topics:

  • The 12 steps in the HACCP process
  • Controls required to ensure food safety
  • Use of a management tool such as the FSA's Safer Food Better Business / Cooksafe pack
Course Duration:

1 day

Assessment Method:

An assignment completed under exam conditions plus a 60 question multiple choice question paper

Entry Requirements:

Candidates should have a broad understanding of food safety issues. Candidates should have completed the Level 2 Award in Food Safety in Catering, or similar

Delivery Method:

By use of exercises, handouts and group work etc in an informal setting, either on your premises or in our training room. Each student receives a copy of the textbook and handouts. Our courses are conducted in English, but a range of foreign language papers and work books are available for candidates who would find it easier.

Ofqual Accredited:

No

Course Evaluation:

At the end of the course, as part of our quality monitoring procedures and to contribute to the on-going development and improvement of the programme, all delegates will be asked to complete a course evaluation.

Qualification:

The Chartered Institute of Environmental Health Level 3 Award in HACCP in Catering

Suggested progression on completion:

Level 3 Award in Supervising Food Safety in Catering or Level 4 Award in Managing Food Safety in Catering

How do you book this course?

This course is usually run in-house. Contact us for further details

See Courses Dates for upcoming public courses.

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