Who is it for?
Candidates must already have achieved the Elementary Food Hygiene Certificate. Designed for the catering, retail food and food manufacturing industries, this qualification allows you to evidence competence in food safety controls.
Synopsis
This course is a practical approach to food safety operations and looks at food safety systems, controls and procedures within your own organisation.
This fun, interactive course is delivered by experienced, energetic tutors with extensive experience in the catering, retail and food manufacturing sectors.
Aim
To design and develop food safety management systems, appropriate to business needs and to enable you to monitor and document best practice to meet the required legal industry standards.
Objectives:
At the conclusion of the programme the student will have a general understanding of
- Hazards and Hazard Analysis
- The Principles of HACCP
- Identifying Food Hazards
- Controlling Potential Food Hazards
- Effective Monitoring Techniques
- Practical application of HACCP/Hazard Analysis Systems
- Legislation
Assessment and Certification
On successful completion of the course, a National Accredited Certificate in Introduction to HACCP and Hazard Analysis Course will be issued by the Royal Environmental Health Institute of Scotland.
