The CIEH Level 3 Award has been created to help caterers comply with EU legislation and provides a thorough understanding of how HACCP-based procedures can be applied in a catering context. It also provides the flexibility to suit different types of businesses.

Course Objectives /Aims & Learning Outcomes

Course Aims:

On completion of the course delegates will be able to ;

• State the purpose of HACCP
• Explain the terminology of HACCP
• Will be able to implement HACCP in the workplace

Learning Outcomes:

• In-depth knowledge of the principles of HACCP and food safety management tools and their relevance to a catering food safety system
• Understand the controls needed to protect the safety of food
• Understand how tools such as Safer Food Better Business can assist caterers to comply with the new regulations
• Ability to implement a food safety management system based on HACCP principles

Course Outline

The qualification covers the following topics;

• Why a HACCP system
• the features and terminology of HACCP
• how to HACCP system is applied in the workplace

Intended for

• Business owners, managers and supervisors of small and medium-sized catering and hospitality businesses.

Modes of delivery

• Presentation
• Group discussion
• Group activities

Benefits Perceived by the Delegates

• Better understanding of HACCP, work safety when handling food
• QCF unit A/601/2631

Course Duration

• 6 hours
• Written assessment