Intermediate Certificate in Hazard Analysis Principles and Practice

Course Overview

It is both a legal requirement and good practice to use safety strategies when preparing food. Current regulations require the owners of food businesses to conduct a hazard analysis of their food operations and to implement suitable and sufficient controls to eliminate or at least reduce the risks posed by identified hazards. The course aims to assist managers and owners of food businesses to operate more safely and meet legal requirements by introducing a rational system of analysis.

Who is it for?

This course is suitable for food business owners, managers and supervisors. Delegates should have a good understanding of food safety issues before attending, so it is strongly recommended that prospective candidates have previously completed the CIEH Intermediate Food Hygiene Certificate Course.

Topics covered

Hazard analysis involves the delegate:

Understanding the principles
Having experience of the working environment or activity
Appreciating the need to develop realistic controls
Understanding the importance of monitoring and periodic review

Course Objectives

Successful completion of the programme will enable delegates to:

Play an active part in the design of hazard analysis systems
Take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business
Manage the monitoring of controls and their periodic review
Assist in the formulation of more effective work practices
Identify the need for further advice and guidance in specialised food industry sectors or processes

Assessment

To obtain a certificate candidates must complete an assessment. There are two assessment routes available:

Case Study assessment : completed under exam conditions in 2 hours
Tailored assignments: to be completed within 14 days after training completed.

Duration

10 hours (normally 2 days)

This course can be run in-house for up to 12 delegates or individuals can attend our open courses.