This Level 3 qualification covers the importance of HACCP-based food safety management procedures, the preliminary processes for HACCP-based procedures, development of the procedures, monitoring of critical control points and corrective actions and the evaluation of the procedures. This course provides supervisors and managers with a greater understanding of food safety, which will ensure they can effectively support those they work with, enabling them to lead by example and become effective coaches.
Why is this training important?
People working in a supervisory position in the food business attendedLevel 3 HACCP Food Safety in catering certification in Hyderabad understood their accountability towards food safety. It is therefore vital they are equipped with both the knowledge and confidence to do their job effectively.
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. The CIEH Level 3 Award in HACCP for Catering in Chennai aims to rectify this challenge.
Food business should have documented food safety management system in place, based on the HACCP principles. HACCP for Catering certification in Pune aims to enable learners to understand the basic principles of risk assessment. This qualification will therefore give all employees the ability to contribute to the process and act always to protect their own health and safety and that of others.
Current legal provisions that require food businesses to implement and maintain a documented food safety management system, founded on HACCP (Hazard Analysis and Critical Control Points)principles. Level 3 HACCP in Catering course in Cochin covers the main hazards present in the food industry and then goes on to address the practical policies, standards and controls needed to promote food safety via HACCP-based mechanisms in food industry.
What will be your learning benefit?
- The legal requirements for businesses to adopt a food safety management procedure based on the Codex HACCP principles
- The controls that need to be in place to ensure the safety of food and how these should be monitored
- The seven basic principles of the HACCP system and how these can be equated to a food safety management system in a catering business
- How food safety management tools can assist in implementing HACCP requirements in a catering environment
Who needs this qualification?
Business owners, Supervisors, managers of small and medium-sized catering and hospitality business.
- Introduction- need for food business
- Policies, controls and standards
- Codex principles of HACCP
- Food safety management tools
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