From 1 January 2006, EU legislation has required all food organisations to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles. Although effective in theory, HACCP has been difficult to establish in catering businesses because of the numerous processes involved in preparing and serving food. For this reason user-friendly management tools have been created, such as the Safer Food Better Business (SFBB) pack adopted by the FSA, to help caterers comply with the new regulations.
The CIEH Level 3 Award in Implementing Food Safety Management Procedures qualification examines HACCP and tools such as SFBB.
This course will be invaluable for managers and proprietors of small and medium sized catering businesses. It is strongly recommended that candidates for this qualification have a good basic understanding of food safety that is equivalent to the recently offered Foundation Certificate in Food Hygiene.
By the end of the course the delegate will be able to understand the legal requirement for adopting a food safety management procedure based on the Codex HACCP principles and the necessary controls.
The delegates are assessed by an assignment based on a case study to be completed in one hour under exam conditions.
6 hours (normally 1 day).
This course can be run in-house for up to 15 delegates.
A study of high chairs in 30 restaurants revealed they harbour, on average, more bacteria than a toilet seat. 147 per sq.cm vs 8 per sq.cm.