Course Overview
The Level 3 Award in HACCP for Food Manufacturing is based on a one-day training programme designed to ensure candidates develop the requisite knowledge and practical skills to implement a HACCP plan in their workplace. Delegate assessment will require the development of a HACCP plan.
From 30 June 2007, the CIEH Intermediate Certificate in Hazard Analysis Principles and Practice and the HACCP in Practice qualifications will be phased out
Who is it for?
This course will be invaluable for managers and supervisory staff responsible for the development of a food safety management system based on the Codex principles of HACCP in a food manufacturing setting.
Those involved in either the implementation, maintenance or review of HACCP systems must have an in-depth understanding of the manufacturing process covered by it, whilst possessing background knowledge of food safety that is sufficient to devise or identify effective food safety control systems. Delegates will also need the necessary analytical and written skills to be able to be assessed by assignment
Topics covered:
- Food Safety Management
- Development of HACCP based procedures
- Monitoring HACCP procedures
- Evaluating HACCP procedures
Course Objectives
By the end of the course the delegate will be able to understand how to develop, monitor and evaluate a HACCP based procedure.
Assessment
The delegates are assessed by an assignment that covers a whole food process and involves the composition and rationalisation of a HACCP plan.
Duration
20 hours (syllabus content is normally covered in 1 day and the remaining time is spent preparing individual assignments under trainer guidance).
This course can be run in-house for up to 15 delegates.
More information
Courses
- CIEH Level 1 Award in Food Safety Awareness in Catering
- CIEH Level 1 Award into Induction into Food Safety in Manufacturing
- CIEH Level 1 Award in Food Safety Awareness for Retail
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