Hazard Analysis Critical Control Points (HACCP) For Catering Companies

Understand the meaning of ‘management of food safety’, and the elements of a management system, including HACCP.
Detailed understanding of the four main hazards; biological, allergens, chemical and physical.
Understand the format of UK and European food safety legislation.
Understanding operational procedures for cleaning and disinfection, pest control, design and construction of facilities etc.
Managing people; information, training, supervision etc.
Maintaining food safety management procedures; monitoring and verification.
Liaise with enforcement officers
Have sufficient technical knowledge to deliver level 1 and 2 food hygiene training (with appropriate training skills)

Introduction to Food Safety
Ensuring compliance with legislation and industry guidance
Food Safety Hazards
Allocation of responsibilities
Managing the operational requirements of a safe food business
Cleaning and Disinfection regimes
Supplier quality and safety controls
Pest controls
Establish food safety management procedures
Monitoring the implementation of food safety management procedures
Communication, sources of information and training

This course is suited for Managers, supervisors and senior hygiene personnel such as:

production managers
trainers
owners or managers of food businesses
supervisors with intermediate food hygiene knowledge
hygiene auditors
shift managers or supervisors

Classroom lectures and exercises
Final test

Core Certificate for each attendee