The new CIEH Level 3 Award in Implementing Food Safety Management Procedures covers the basic HACCP principles and how a system based on these principles can be implemented in to a food business of varying types.

The qualification is particularly suitable for owners and managers of small and medium food businesses.

The one-day programme includes information on both conventional HACCP and user-friendly alternatives such as the Food Standards Agency's Safer Food, Better Business pack and will assist in demonstrating compliance with the new legislation that was introduced in January 2006.

This EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles.
The CIEH Level 3 Award in Implementing Food Safety Management Procedures examines HACCP and tools such as the Food Standards Agency's Safer Food Better Business pack and will be invaluable for managers and proprietors of around 400,000 small food businesses across the UK.

Outcomes

This new qualification will help owners and managers to implement a food safety management system based on HACCP principles.
Successful candidates will gain exemption from attending part of the new CIEH Level 3 Award in Supervising Food Safety in Catering.

Prerequisites
We recommend that candidates should have some understanding and knowledge of basic food hygiene – ideally having gained the CIEH Foundation Certificate in Food Hygiene or equivalent in the last three years.

Course Duration
One-day programme (6 hours plus assessment)

Assessment Format
Assessment by examination or tailored assignment

Venue
A short assignment completed under examination conditions