OVERVIEW
This qualification is aimed at those working in a food catering environment, food handlers, and those who are preparing to work in the industry.
The objective of the qualification is to introduce HACCP and support those who are or will be part of an HACCP (hazard analysis and critical control points) team within a catering environment.
TARGET AUDIENCE
Individuals involved in catering operations, including chefs, kitchen staff, food handlers, supervisors, and managers, seek to develop a comprehensive understanding of Hazard Analysis and Critical Control Points (HACCP) principles and practices to ensure food safety in catering environments.
ENTRY REQUIREMENT
There are no prerequisites for this qualification, although it is recommended that learners already hold a Level 2 Award in Food Safety Manufacturing or equivalent.
COURSE DETAILS
COURSE DURATION | LANGUAGE | CERTIFICATE |
| 6 hours | English | Highfield |
Mode of Delivery: Face-to-Face, Online and Blended | *Please notify us if an interpretation is required | *Validity: No Expiry |
TOPICS COVERED
Implementation of Food Safety Management System (FSMS) based on HACCP Principles:
- Recognizing the food handler’s role in implementing HACCP-based FSMS.
- Describing prerequisite programs and their necessity.
- Identifying common prerequisite programs.
- Understanding steps to develop HACCP-based food safety systems.
Hazard Analysis and Critical Control Points (HACCP) Principles:
- Purpose of identifying hazards at each step in a food process
- Methods to determine specific controls.
- The importance of validated critical limits.
- Understanding the importance of monitoring controls.
- Identifying methods for accurately monitoring controls and reporting deviations.
- Emphasizing the importance of taking timely corrective action.
- Highlighting the prompts for verification and review of HACCP-based FSMS.
- Stressing the importance of accurate and timely completion of documents and records.
ASSESSMENT
This qualification is assessed by a multiple-choice question examination. The examination for this qualification contains 15 questions that must be completed within 30 minutes. To pass the exam, learners must achieve a score of at least 9 out of 15 (60%). If learners score 12 or more, they will achieve a distinction.
COURSE TYPE: CLASSROOM
Upcoming Course Dates
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