HACCP
LEVEL 3 AWARD IN IMPLEMENTING FOOD SAFETY PROCEDURES
The Level 3 Award in Food Safety Management Systems will help candidates to implement a food management system, based on the Codex principles of HACCP. Each of the seven principles of HACCP are detailed in the context of a catering enterprise. The controls required to ensure food safety are examined and the use of management tools – such as the FSA’s Safer Food Better Business pack – are explored. The assessment will be based on a case study (scenario and a set of questions) that most closely relates to the candidate’s own area of work. Study aids will focus on catering practice and guide candidates in implementing a food safety management system, to ensure that hazards are identified and controlled and good food hygiene standards are maintained.
Course content
- Analysis of potential food hazards
- Identifying points where hazards may occur
- Identify points critical to food safety
- Implement effective control measures
- Review and record findings
Objectives By the end of the programme the student will be able to:
- Explain the need for a Hazard analysis system
- State the principles of HACCP
- Define terms relating to HACCP
- Relate HACCP principles to practical solutions
- Prepare a HACCP plan
- Identify potential food safety problems
- Demonstrate how to verify and maintain HACCP systems
Examination Information There will be a short examination to complete this course.
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