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Please See Below For Course Information On 'CIEH Level 3 Award in HACCP in Catering'



Overview

Food safety management
Preliminary procedures
The development of HACCP based procedures
Monitoring HACCP procedures
Evaluating HACCP procedures

Who is it for?

This course is designed to ensure candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace.

What will I learn?

On completing this course candidates will be able to:
1. Identify any hazards that must be prevented, eliminated or reduced to acceptable levels
2. Identify the critical control points at the step(s) at which control is essential to prevent or eliminate a hazard
3. Establish critical limits at critical control points which separate acceptability from unacceptability
4. Establish and implement effective monitoring procedures at critical control points
5. Establish corrective actions when monitor

How will I be assessed?

Candidates are assessed by an assignment that covers a whole food process and involves the design of a HACCP plan. Candidates who achieve 60 marks or above will receive a pass certificate and those who achieve 80 marks or more will receive a merit certificate. Candidates who fail to achieve 60 marks will be referred and given one further opportunity to resubmit their assignments within a period of 6 months.

Additional Notes

We strongly recommend that candidates take the CIEH Level 2 Award in Food Safety in Catering, Retail or Manufacturing, prior to attending this course. It would also be useful to have some practical experience of working in the food industry. Following this course you might wish to consider the CIEH Level 3 Award in Supervising Food Safety in Catering, Retail or Manufacturing.