Food Safety Training is a legal requirement for all Catering Businesses in the United Kingdom and Europe. It is the businesses responsibility, along with the management, to ensure that all staff are trained to the level required for their job role within the food business.

This course will enable candidates to understand the importance of implementing a food safety management system, based on the Codex HACCP principles, in a Food Manufacturing environment. They will learn their role in ensuring the effective operation of the HACCP system and gain the knowledge to identify, control and monitor hazards at points critical to food safety within their business. Candidates will also understand the importance of taking corrective action when critical limits are breached and become familiar with the documentation and records needed to support a HACCP system.

Learning Outcomes:

Persons completing this course will have knowledge and understanding of the concept and benefits of HACCP and will be able to contribute to the development of HACCP and apply the principles of HACCP within manufacturing businesses.

Course Content:

The qualification covers the following topics:

• Principles of HACCP
• Food Safety Management
• Implementation of HACCP
• Hazards and Controls
• Critical Control Points, Critical Limits and Target Levels
• Monitoring
• Corrective Actions
• Verification
• HACCP Documentation

Duration:

1 day

Assessment Method:

30 question multi-choice paper

Pass mark – 20 correct answers out of 30 questions.