Level 3 Award in HACCP for Catering

Overview: This course is designed for anyone involved in catering environments. It is practical, accessible and has helped caterers comply with EU legislation, providing a thorough understanding of how HACCP-based procedures can be applied in a catering context.

Content:
  • Policies, control and standards
  • Codex principles of HACCP
  • The HACCP process and its role within food catering/manufacturing
  • How to develop, monitor and evaluate HACCP based systems
  • Food Safety management tools
Assessment: The course is assessed by a multiple choice question paper at the end of the course. The pass mark is 40 out of 60.

Duration: 3 day programme

Please note: A reasonable level of writing and comprehension ability is necessary to be successful in the written examination.