Level 3 HACCP (Catering / Manufacturing)

Course Introduction

Hazard Analysis Critical Control Point (HACCP) is a systematic, preventive approach to food safety. In order for a HACCP system to work effectively, it is essential that all staff are aware not only of the safety procedures, controls and monitoring that must be followed but also why they are necessary.

The HABC Level 3 Award in HACCP for Catering qualification further expands on the fundamentals of the HABC Level 2 Award in HACCP for Catering. It is suitable for supervisors, managers, chefs, trainers and HACCP team members employed within a catering environment.

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 programme's and the role of supervisors in monitoring, taking corrective action, completing and checking documentation and verifying and reviewing the HACCP system.

It is recommended that candidates have completed a Level 3 Award in Food Safety, or the equivalent, before attending this course.

Course Benefits

Students will benefit from the training by:

• Receiving a nationally recognised and approved qualification
• Receive subject specific knowledge relating to your chosen area of work e.g. catering
• Learn skills which can be used at home, work and and hobbies
• Delivered by experienced and qualified food safety instructors
• Receive a comprehensive HACCP Manual to take home
• Learn a comprehensive variety of skills and knowledge
• Develop confidence
• Develop critical thinking
• Be able to work hygienically

Related Courses

Level 1 Food Safety in Catering / Retail / Manufacturing, Level 2 Food Safety in Catering / Retail / Manufacturing, Level 3 Supervising Food Safety in Catering / Retail / Manufacturing, Level 2 HACCP, Level 3 HACCP, Level 4 HACCP for Managers

Course Aim

The aim of this 1 day course is to provide students with in depth training in Hazard Analysis Critical Control Points (HACCP) and provide a nationally recognised qualification.

Course Objectives

By the end of this course, students will be able to:

• Define the terms: food safety management system, safe food, HACCP,
  HACCP team, flow diagram, hazard, hazard analysis and risk
• Explain the importance of commitment to food safety by managers and
  employees and describe methods of achieving and maintaining this
  commitment
• State that HACCP requires a structured implementation and be able to
  describe the 12 Codex logical steps to HACCP
• Describe the importance of planning the HACCP project and know the
  role of employers, managers, supervisors and employees with regard to
  the design and implementation of HACCP and food safety management
• Identify hazards commonly associated with catering premises and foods
  and link these to their intended use including consumers ho may be
  particularly susceptible to food poisoning
• Establish appropriate methods of monitoring at critical control points
  within a catering environment
• Establish what action should be taken when product is found to be
  outside its critical limits.
• Identify documentation and records associated with the food safety
  management system in a typical catering environment and know why it
  is important to maintain accurate records and documentation

Course Content

• The Importance of Food Safety
• The Role and Benefits of HACCP
• Legal Obligations
  
• The Principles of HACCP
• The Practical Application of HACCP
• Designing the Plan (including group exercises)
• The Team Approach
• Hazard Analysis Methodology
• Identification of Critical Control Points
• Monitoring Procedures
• Implementation
• The Codex CCP Decision Tree

Assessment

This qualification is assessed by a 60 multi-choice examination. Successful candidates must achieve a score of at least 40/60. Candidates will achieve a merit if they score 50/60 or above.

Certificate

HABC Level 3 Award in HACCP
(You can sit the assessment relating to your working role e.g. catering)

Time Table

Pricing

• HABC Cert £280 per person (open course) Please call for group discount