CIEH Level 3 Award in Hazard Analysis Principles and Practice

This course is primarily suited to those persons who are working within a food establishment and have responsibility for the introduction and maintenance of a HACCP System.

It is recommended that persons wishing to attend this course have completed the Foundation Food Hygiene course as a minimum, however completion of the Intermediate Food Hygiene course will provide a greater understanding of the principles of food safety.

Outline Programme

• General introduction
• Hazard analysis principles
• Application of hazard analysis principles
• Legal requirements
  

Learning Outcome
On completing this course candidates will be able to:

• play an active part in the design of hazard analysis systems;
• take responsibility for all, or elements of hazard analysis systems depending on the size, nature and complexity of the business;
• manage the monitoring of controls and their periodic review;
• assist in the formulation of more effective work practices;
• identify the need for further advice and guidance in specialised

Course Duration:
1½ days

Assessment Format:
Assessment by examination or tailored assignment

Venue
Open Courses & In-house