Managing HACCP Level 3 in Catering
Our Managing HACCP Level 3 in Catering is designed for those responsible for catering and those responsible for implementing a HACCP system
It is a legal obligation if you have a catering/hospitality business, to have a food safety management system in place. This system should be based on HACCP principles, which are intended to create systems aimed to prevent the possibility of food contamination before it occurs, rather than react to problems once they have happened.
HACCP is not a simple concept and whether you are an owner or in charge of a catering or hospitality business, or part of a larger company which has a HACCP team, this course will help you understand your role and what must be done to achieve good wholesome food.
Who is this course for?
It has been specifically designed for owners, managers or Head Chefs of catering businesses and is suitable for those who have responsibilities for the management, or supervision of others, in a food environment where HACCP procedures must be implemented and followed.
You must understand HACCP principles and their practical application if you are:
- a supervisor responsible for training, instructing and supervising kitchen and food service staff in the operation of the food safety management system that is in place.
- responsible for the development, implementation and on-going maintenance
- of the food safety management system operating in your business so that it complies with the legal requirements.
- responsible for managing the selection and supervision of suppliers of ingredients and raw materials to your catering operation.
This Managing HACCP Level 3 in Catering training course has been specifically designed for owners, managers or head chefs of catering businesses and those with specific responsibilities for implementing a HACCP system.
This course is made up of the following 5 modules, each covering a variety of topics relating to HACCP:
- Module 1 – Introduction to Food Safety Management and HACCP
The aim of this module is to give you an introduction to food safety management systems and a good working knowledge of the HACCP principles and guidelines in their application in the safe management of food in catering businesses to protect the health of your consumers.
- Module 2 – Food Safety Hazards and their Control
The aim of this module is to give those who work in catering an advanced level of understanding of what food safety hazards are, how hazards can be controlled and ways in which contamination can be prevented to ensure food is safe for consumption.
- Module 3 – General Hygiene and Prerequisite Programmes (PRPs)
The aim of this module is to give an advanced level of knowledge relating to policies and procedures that must be in place to provide the essential food safety and hygiene conditions in a catering business before a food safety management system based on HACCP principles, is put in place.
It explains how Prerequisite Programmes (PRPs) forms part of a HACCP system, its importance and it will give you the knowledge you will need to implement effective PRPs.
- Module 4 – Preliminary Steps to Development of the HACCP Plan
The aim of this module is to give you the level of knowledge required to understand and implement the five preliminary steps that must be established to effectively develop a HACCP plan.
- Module 5 - HACCP Principles - (Steps 6+) Codex 12 Step Logic Sequence
The aim of this module is to give you a good practical working knowledge and understanding of how to apply the HACCP Codex Principles once the preliminary steps to HACCP have been completed, agreed and fully documented.
The average time required to complete the course is approximately 4 - 6 hours. However, the course is designed to go at the pace of the learner and can be completed in more time if needed.
There is short quiz on completion of each module. On completion of the course, there is an online assessment which consists of 60 multiple-choice questions. This will take approximately 60 minutes to complete. To be successful, you must achieve a score of 75% (45) or above pass mark to obtain the certificate.
On successful completion of the Managing HACCP Level 3 in Catering training course assessment, the candidate will be able to print/save their certificate. In addition to this, an e.mail is sent to the candidate containing a link to the certificate. This is the simplest, most convenient way to achieve compliance. Also, a QR code has been added to the certificate, which can be scanned by a smartphone to establish the certificate’s validity.