For business owners and managers of small and medium sized catering and hospitality businesses
From 1 January 2006, EU legislation requires all businesses producing food 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 particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved
in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably 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 and will be invaluable for managers and proprietors of 400,000 small food businesses across the UK.
The qualification covers the following topics:
- The 12 steps in the HACCP process
- Controls required to ensure food safety
- Use of a management tool such as the FSA’s Safer Food Better Business pack
||Owners and managers|
||6 hours minimum|
||New Level 3|