HACCP Training For Catering & Retail (Level 3)

As per the law, every food business must ensure that they have effective food safety management system in place by following all the 7 principles of HACCP.

It is the responsibility of the workplace managers or supervisors to involve themselves during the planning stage of the HACCP system itself and make sure that workers work safely and comply with food safety standards and principles.

What Is HACCP Certification?

This Level 3 HACCP training for Catering & Retail course is intended to make learners comprehend important aspects of a successful HACCP food safety management structure.

The course trains candidates enhance their skills to follow HACCP panning process and helps them to identify food safety hazards, to use appropriate control measures and ensure that HACCP system works effectively.

Some Of The Highlights Of The Course Are Given Below:

• Formulated by food safety experts
• Reviewed by an Environmental Health Officer
• Endorsed by CPD and approved by RoSPA
• Endorsed by the Institute of Hospitality
•  Ensures compliance with UK regulations on the Food Safety and Hygiene (England) Regulations 2013 (and similar)
• In agreement with EU Regulation (EC) No 852/2004 on food hygiene
• Learning through online method with instant assessment system
• Full audio voiceover

Who Should Take This Level 3 HACCP Training for Catering & Retail?

Ideal for food officers, managers and supervisors working in catering & retail food premises, the food safety course helps candidates to become experts in following EU Regulation (EC) No 852/2004 on the hygiene of foods and makes them familiar with effective food safety management based on HACCP principles.

It’s suggested that candidates first take the Level 3 Supervising Food Safety course before joining Level 3 HACCP training, as they will be able to grasp the subject more clearly.

By The End Of This Course Learners Will:

• Understand the importance and benefits of HACCP food safety management system.
• Gain the knowledge on food hygiene law and various food safety management systems.
• Successfully plan and execute the HACCP system and evade common pitfalls.
• Understand the value of implementing effective prerequisite programmers.
• Be confident in their knowledge of the 7 principles of HACCP and the 12-step process.
• Conduct effective hazard analysis and recognize critical control points.
• Know the importance of critical limits and remedial action and understand the needs of careful monitoring.
• Comprehend to validate and confirm the HACCP plans and needs of the documentation.