HACCP for Catering, Level 2

Full day course

This course gives learners the knowledge and understanding of HACCP regulations

Shows learners how to implement these in their catering environment

This course is for those working in a food catering environment and other food handlers

This qualification is intended for both those who are already working in catering and those who are preparing to work in the industry

This course will give an introduction to HACCP

It will support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a catering environment

The procedures required to develop Food Safety Management systems based on HACCP principlesThe role of the food handler in implementing a Food Safety Management System based on HACCP principlesThe need for prerequisite programmesCommon prerequisite programmesSteps required to develop HACCP based food safety systems

How to develop food Safety Management systems based on HACCP principles

The purpose of identifying hazards at each step in a food process

The importance of, and methods which can be used to determine, specific controls at steps in the process

The importance of identifying critical (safe) limits

The importance of monitoring controls

Ways of monitoring controls

The purpose of taking appropriate corrective action

The importance of verification and review of HACCP based Food Safety Management Systems

Documentation and records needed to support HACCP based Food Safety Management Systems