CIEH Intermediate Certificate in HACCP (Level 3)

HACCP (Hazard Analysis and Critical Control Point) helps food businesses review and improve how they handle food. It’s a proven system that ensures the food you produce is safe to eat. If your business serves food, you’re required by law to have a food safety management system in place based on HACCP. This is to ensure that major food risks are controlled along every step of the production line, providing assurance to consumers that public health protection is front-of-mind at all times.

As a food business, you must have a plan based on HACCP principles and could be subject to inspection at any time. Similarly, a request for your HACCP records can be made at any time, so it is paramount that you know how to monitor your critical control points correctly and understand how to put things right if there’s ever a problem in your food safety management plans.

This course enables managers and supervisors to develop their knowledge of food safety.

Who is this course for?

• For supervisors and managers within catering, retail and manufacturing industries

Course Overview This course will ensure that you meet your legal obligations and minimise risks.

Key Facts • Access excellent learning and development for supervisors and managers within food establishments • Open opportunities to acquire a deeper understanding of food management legislation • Find out how to monitor, evaluate and review processes and procedures such as dating and stock rotation • Learn about food safety management based on codex principles and application of HACCP.

Duration 2 Days

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