Duration: One-day training programme
Assessment: Multiple choice examination
Prerequisite: It is recommended that candidates hold a Foundation Certificate in Food Safety or HACCP (or equivalent).
Suggested progression: Intermediate Certificate in Supervising Food Safety (L3)
The CIEH Intermediate Certificate in Hazard Analysis and Critical Control Point (HACCP) provides learning that promotes effective and practicable management for identifying food safety hazards. HACCP is a food safety management system that enables businesses involved in food production to maintain the safety of the products. It is essential that managers, supervisors and those with responsibility for food safety understand the system and its implementation.
Upon completion of this course you will understand what is required to ensure that effective management and adequate controls are in place to mitigate food safety hazards.
Business owners, managers and supervisors working in catering, food manufacturing and food retail environments.
This course will ensure that you meet your legal obligations and minimise risks. You will learn about food safety management based on codex principles and application of HACCP. You will also learn how to monitor, evaluate and review processes and procedures such as dating and stock rotation, designed to document the monitoring and management of a food safety system.
- Understand the importance of HACCP based food safety management procedures.
- Understand the policies, controls and standards required to protect the safety of food.
- Understand the 7 principles of HACCP and how they can be equated to a food safety management system for a catering business.
- Understand how food safety management tools can assist in implementing HACCP systems in catering environments.