| From 1st 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.
Equivalent to the 'intermediate' level
Who needs this qualification?
Primarily business owners and/or managers of small and medium sized catering and hospitality businesses, such as:
- takeaways
- sandwich shops
- restaurants
- pubs serving meals
- guest houses
- small hotels
- not-for-profit catering organisations
- health and social care providers preparing on-site meals
- in-house caterers and staff restaurants
Subjects covered
- 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
Outcomes
This new qualification will help caterers to implement a food safety management system based on HACCP principles.
Successful candidates will gain exemption from attending part of the new CIEH Level 3 Award in Supervising Food Safety in Catering.
Course Information
Duration: One day programme
Assessment: Assignment completed under exam conditions
QCA Accredited: No
Prerequisite: We recommend that candidates should have some understanding and knowledge of basic food hygiene - ideally having gained the CIEH Foundation Certificate in Food Hygiene or equivalent in the last three years.
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