The Level 3 Award in HACCP in Catering is designed for proprietors, managers and supervisors of small and medium sized catering 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 course is relevant to all catering operations i.e. restaurants, pubs, hotels, fast-food outlets, contract catering, hospitals, care and nursing homes, travel, schools, prisons and the armed forces.
Candidates attending this course will be provided with a comprehensive handbook which will cover all aspects of the syllabus.
Candidates wishing to sit this course will need to provide photographic identification in the form of a valid:
Age 'Prove It' card
- OFQUAL (formerly QCA)
OFQUAL (formerly QCA)