Course description
CIEH Assured Level 3 Managing HACCP for Manufacturing and Retail
Hazard Analysis Critical Control Point (HACCP) is a pro-active food safety management system aimed at identifying food hazards before they adversely affect the food we manufacture and sell. This system, a legislative requirement in the UK, is designed to ensure that foods pose the least possible risk to consumer health.
Implementing a HACCP system can also bring benefits to your business, insuring the food you produce is always fit for sale, which in itself will help boost customer confidence and profits.
HACCP is based on 7 principles. This course explains the principles behind HACCP and the step by step processes required to implement a HACCP system. covering the practical application of implementing the system.
Upcoming start dates
Training Course Content
- Introduction
- Legal requirements of HACCP
- Pre-requsite stages
- The 5 preparatory steps of HACCP
- The seven principles of HACCP
- The practicle application of the principles through the 12 steps
- Conducting a hazard analysis
- Conducting a hazard analysis
- Identifying CCP’s
- Establishing critical limits
- Validating and verifying the HACCP plan
- Plan and implement HACCP in your business
- Maintain the plan
Continuing Studies
This HACCP training level 3 for manufactures and retailers is essential for supervisors, managers, and those wishing to progress into those roles. It is also desirable for HACCP team members who will play key roles in the implementation of HACCP systems.