HACCP FOR CATERING LEVEL 3

By law, all food businesses must ensure that they have implemented an effective food safety management system based on their premises' 7 principles of HACCP. As a manager or supervisor, it’s your responsibility to take part in the planning stages of the HACCP system and ensure that all staff members within the workplace are working safely, and in accordance with; food safety controls. This Level 3 HACCP for Catering & Retail training course is designed to help learners understand more about what’s involved in a successful HACCP food safety management system. The course outlines each essential step of the HACCP planning process and aids you to understand how to identify food safety hazards, select relevant control measures and ensure the HACCP system continues to operate efficiently and effectively. This course is suitable for managers and supervisors working in catering & retail food premises. The course is designed to help you comply with the EU Regulation (EC) No 852/2004 on the hygiene of foodstuffs, retained within UK law, which requires all food businesses to implement and manage an effective food management system based on the principles of HACCP. Regardless of the UK's membership of the EU, the internationally recognised HACCP principles remain just as relevant and are vital to ensuring the highest safety standards in the food sector.