Food Safety

Nutrition and Health

Health Information

HACCP

Professional Trainer Certificate

Distance Learning & eLearning

Training Courses Information

HACCP

COURSES

RSPH Foundation HACCP

Candidate requirements:

Candidates need to hold the Level 2 Award in Food Safety in Catering or equivalent.

Course outline / information:

To achieve this qualification, a candidate must:

Explain the need for a Hazard Analysis system.
State the principles and terminology relating to HACCP, by being able to:
Describe the basic principles of HACCP
Define terms relating to HACCP
Relate HACCP principles to practical situations, by being able to:
Outline the preparation of a HACCP plan
Explain how to implement the HACCP plan and identify potential problems
State how to verify and maintain HACCP systems

Qualification information

Among those who would benefit from this training programme are a ll persons employed in food and food related businesses who need to have an understanding of HACCP.

Those involved in the implementation and maintenance of HACCP and individuals who are, or intend to become, members of HACCP teams.

Course duration: 1 and a half day programme

Assessment method: Multiple choice examination (available on demand)

QCA Accredited: Yes

Suggested progression on completion:

CIEH Level 3 Award in Implementing Food Safety Management Procedures

Download Foundation HACCP course syllabus here!

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Course Registration: Download PDF

CIEH Level 3 Award in Implementing Food Safety Management Procedures

For business owners and managers of small and medium sized catering and hospitality businesses

Overview

From 1 January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations.

The CIEH Level 3 Award in Implementing Food Safety Management Procedures qualification examines HACCP and tools such as SFBB and will be invaluable for managers and proprietors of 400,000 small food businesses across the UK.

Outline programme

The qualification covers the following topics:

The 12 steps in the HACCP process
Controls required to ensure food safety
Use of a management tool such as the FSA’s Safer Food Better Business pack

Qualification information

Designed for owners and managers

Course duration: One day programme

Assessment method: Assignment (available on demand)

QCA Accredited: Yes

Suggested progression on completion:

CIEH (New) Level 3 Award in Supervising Food Safety in Catering

Download Level 3 Award in Implementing Food Safety Management Procedures Course Syllabus here!

Request Course Info: Fill out website Form or Download PDF
Course Registration: Download PDF

CIEH Level 3 Award in HACCP for Food Manufacturing

For business owners and managers of all food manufacturing businesses

Overview

The Level 3 Award in HACCP for Food Manufacturing is based on a one-day training programme designed to ensure candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace. Candidates will be assessed by an assignment that requires the development of a HACCP plan.

Withdrawal of the CIEH Intermediate Certificate in Hazard Analysis Principles and Practice and HACCP in Practice qualifications

From 30 June 2007 the CIEH Intermediate Certificate in Hazard Analysis Principles and Practice and the HACCP in Practice qualifications will be phased out.

These qualifications will be replaced by this brand new qualification to complement the Level 3 Award in Implementing Food Safety Management Procedures for catering businesses which was launched last year.

Outline programme

The qualification covers the following topic: