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.
Description
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.
Course Objectives
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
Certification
Assessment by examination or tailored assignment.
Duration
1½ days
Venue
Open Courses & In-house
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