| Prevention strategy has increasingly become the focus of good practice in safe food preparation. Food business owners are required to conduct a hazard analysis of their operations and implement controls to reduce risks.
Who needs this qualification?
All managers and supervisors who are required to conduct a hazard analysis and who are involved in establishing, running or auditing the conventional HACCP approach .
Subjects covered
- hazard analysis principles
- application of hazard analysis principles
- legal requirements
Outcomes
On completing this qualification candidates will be able to:
- play an active part in the design of hazard analysis systems
- take responsibility for all, or elements of, hazard analysis systems depending on the size, nature and complexity of the business
- manage the monitoring of controls and their periodic review
- assist in the formulation of more effective work practices
- identify the need for further advice and guidance in specialised food industry sectors or processes
Course Information
Duration: Two day programme
Assessment: Multiple-choice examination or tailored assignment
QCA Accredited: Yes
Prerequisite: Participants should have a broad understanding of food safety issues in advance of taking this qualification. It is therefore strongly recommended that prospective candidates have previously successfully completed the CIEH Intermediate Certificate in Food Safety qualification or equivalent.
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