Hygiene

CIEH Level 3 Award in Hazard Analysis and Critical Control Points for Food Manufacturing

WHO IS IT FOR? The course is designed for owners and managers of all food manufacturing businesses across the UK.

AIMS OF THE COURSES
The Course enables all businesses producing food to develop a food safety management system based on the Hazard Analysis and Critical Control Points (HACCP) principles.

COURSE OUTLINE
The qualification covers the following topics:

• Food Safety Management
• Preliminary procedures for Hazard Analysis Critical Control Points (HACCP) process
• Development of HACCP-based procedures
• Monitoring HACCP procedures
• Evaluating HACCP procedures

Course duration: 20 hours minimum, including a 1-day workshop
Assessment method: Assignment-based to develop an HACCP plan

ENTRY REQUIREMENTS: There are no formal entry restrictions. Candidates should be involved in managing activities wherever food is being manufactured.

QUALIFICATION GAINED: CIEH Level 3 Award in Hazard Analysis and Critical Control Points in Food Manufacture

AWARDING BODY: Chartered Institute of Environmental Health (CIEH)

FURTHER INFORMATION
Course Fee: Details on application. For further information and to enrol contact us

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