Email News letter
For our Tops Tips and news

HACCP based Food Safety Systems for Food Manufacture

Facts
  • Duration: Two-day programme
  • Assessment: Multiple choice question paper
  • Prerequisite: Recommended understanding and knowledge of basic food hygiene
  • Suggested progression:

CIEH Level 3 Awards in Supervising Food Safety

CIEH Level 3 Award in HACCP

 

Who needs this qualification?

Supported by the Sector Skills Council this 2 part training in HACCP Based food safety systems has been specifically developed for those working, or preparing to work, in food manufacturing or food supply chain roles.
The qualification provides essential knowledge on:

  • workplace and personal hygiene and product safety
  • hazard analysis critical control point (HACCP) food safety management systems.
Why is this training important?

Everyone who works with food has a responsibility to safeguard the health of consumers & ensure that the food they produce is safe to eat.  As well as enabling candidates to understand how to maintain high standards of food safety, this training will also help them to understand the principles & purpose of HACCP based Food Safety Systems and to be able to apply these correctly in their own workplace. This is particularly important in food manufacturing industries to ensure all manufactured products are safe for the end consumer, including traceability and product recall procedures.

 

Learning outcomes:

Day 1: Foundation Certificate in Food Safety for Manufacturing
Completion of this training enables candidates to understand:

  • how individuals can take personal responsibility for food safety
  • the importance of personal hygiene
  • how working areas are kept clean and hygienic
  • the importance of keeping products safe.

Day 2: HACCP Principles for Food Safety Systems
Completion of this training enables candidates to understand:

  • the purpose of a HACCP system
  • the features and terminology of HACCP
  • how a HACCP system is applied in the workplace.

Comments are closed.