Island Food Safety are pleased to be able to offer the Level 3 Award in HACCP in Understanding How to Develop a HACCP Plan courses.
Legislation requires that food handlers are trained commensurate with their role and activities within the food business, with specific additional HACCP training for HACCP team members. Regulation EC No. 852/2004 on the hygiene of foodstuffs (Article 5) states that food business operators must implement a food safety management system based on the principles of Hazard Analysis and Critical Control Points.
The qualification can be focused on Level 3 Understanding How to Develop a HACCP Plan for catering, retail, logistics, manufacturing and the meat industry food business environments.