Description
Hazard Analysis and Critical Control Point (HACCP)training ensures that participants gain complete knowledge on food safety management and capable of assessing, monitoring, controlling, and reviewing food safety procedures at workplaces. Food businesses are recommended to take one of our online HACCP training courses if they wish to enhance their food safety standards.
Food safety is an important aspect of those who deal with food. Our food safety courses are conceptualized to train students on food safety procedures, regulations and standard hygiene and pest control practices. Learners can gain necessary knowledge and operational skills for successful food handling business. This course is designed for food safety managers and supervisors belong to retail food business which includes food stalls in markets, grocery stores, farm shops, bakery stalls, supermarkets, butchers, wholesalers, fishmongers and delicatessens.
Who should take this course?
This course is suitable for managers and supervisors working in catering & retail food premises. The course is designed to help you comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs, which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.
It’s recommended that learners take a Level 3 Supervising Food Safety course before beginning this Level 3 HACCP training.
If you’re an employee of a food business and are not at a manager/supervisor level, then the Level 2 HACCP Training for Catering & Retail course is more suited to your needs.
This certified online training is ideal for people working in positions such as, but not limited to:
- Manager / Supervisor / Team Leader
- Head Chef
- Director
- Baker
- Inspector / Auditor
- Restaurants/Cafes
- School/Work kitchens
- Bar and pubs
- Food trucks & market stalls
- Fast food chains
- Quality manager , Technical manager
- Food safety team member
- Senior and middle level food professionals
- Internal Food safety auditor
- Independent food consultant
What will you learn?
By the end of the course learners will be able to demonstrate that they can:
- Understand the importance of HACCP-based food safety management systems.
- Describe the 7 essential principles of the HACCP system.
- Identify all possible risks during food preparation and the production process.
- Implement and monitor new food safety management system in the workplace.
- Ensure hygiene standards are kept to the very highest standard.
- Ensure that all members of their workforce have an excellent understanding of food and personal hygiene.
