Island Food Safety are pleased to be able to offer the Level 3 Award in HACCP in Catering.
This practical, accessible and user-friendly qualification has been created to help caterers comply with EU legislation and provides a thorough understanding of how Hazard Analysis and Critical Control Points (HACCP) -based procedures can be applied in a catering context. It also provides the flexibility to suit different types of businesses.
Who needs this qualification?
The CIEH Level 3 Award in HACCP in Catering is designed for proprietors, managers and supervisors of small and medium sized catering businesses.
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.
Why is this training important?
This qualification will enable catering businesses the skills to adopt a food safety management procedure based on the Codex HACCP principles and understand the controls that need to be put in place to ensure the safety of food within a catering environment.
On successful completion of the qualification, the learner will:
- Understand the importance of HACCP-based food safety
- Understand the policies, controls and standards required to protect the safety
- Understand the seven principles of HACCP and how they can be equated to a food safety management
- Understand how food safety management tools can assist in implementing HACCP systems in catering environments
Further information on the Level 3 Award in HACCP in Catering
Duration Guided Learning: 10-14 hours
Assessment Assessment: Multiple-choice examination (45 multiple choice questions to be completed in 90 minutes)
It is recommended that candidates have achieved a Level 2 Award in Food Safety in Catering (or equivalent) or a Level 2 Award in Principles of HACCP (or equivalent) before embarking on the training programme for this qualification.
Candidates must also have an understanding of and background in a catering setting.