implementing food safety
CIEH Level 3 Award in Implementing Food Safety
Management Procedures
Duration:
1 Day including a 1 hour assignment based on a case study completed under exam conditions
Course Profile:
Designed for managers and business owners of small and medium sized catering and hospitality businesses. Focussing on HACCP (Hazard Analysis of Critical Control Points) and key industry tools such as SFBB (Safer Food Better Business)
Benefits:
This course will help those in charge of catering and hospitality establishments understand and utilise the food safety management system based on HACCP. This will ensure compliance with the new EU legislation (1st January 2006)
Course Objectives:
By the end of the course, participants will be able to:
• Have a good grasp of the legal requirements for catering/hospitalitybusiness owners
• Enable effective usage of food safety management procedures
• Understand the seven principles of the HACCP system, and how you can implement them to create a fod safety management system in your catering business
• Understand how tools, such as Safer Food Better Business, can help small catering businesses comply with the new legislations