CIEH Level 3 Award in Implementing Food Safety Management

The EC Regulations 852/2004 came into effect in January 2006.
It is a legal requirement that Food Business Operators shall put into place, implement and maintain a permanent procedure or procedures based on HACCP Principles.

These should be based on the seven principles of HACCP:

 

1. Conduct a hazard analysis. Prepare a flow diagram, identify the hazards and specify the control measures.

 

2. Determine the critical control points.

 

3. Establish critical limits, target levels and tolerances.

 

4. Establish a monitoring system by scheduled testing or observations.

 

5. Establish corrective actions to be taken when a CCP is out of control.

 

6. Establish verification procedures which include appropriate supplementary tests together with a review which confirms that HACCP is working effectively.

 

7. Establish documentation concering all procedures and records appropriate to these principles and their application.

At the end of this course there is a written assignment. All successfull delegates will achieve this Level 3 Award.

 

The cost of this course is £85.00 per person.

 

Successful completion of this qualification also gains credits towards the new Level 3 Award in Supervising in Food Safety.

Check the course timetable for available dates.

If you are interested in this course please contact  0116 252 6417 or e-mail traininginfo@leicester.gov.uk