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.
Who needs this qualification?
Business owners, managers and supervisors working in catering, food manufacturing and food retail environments.
Why is this training important?
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.
CIEH Intermediate Certificate in HACCP (L3)
“Jill came to our rescue when we needed a consultant to devise an appropriate Food Safety Management System for our busy restaurant in Newcastle – with all appropriate controls & record sheets. The result is a workable system that can be rolled out across all our sites, existing & also the ones to come. Thanks for all your help!”
My Delhi, Newcastle HACCP / FSMS
