CIEH Intermediate certificate in HACCP (Level 3)

HACCP (Hazard Analysis and Critical Control Point) helps food businesses review and improve how they handle food. It’s a proven system that ensures the food you produce is safe to eat.

If your business serves food, you are required by law to have a food safety management system based on the principles of HACCP.

Over the three days the following topics will be covered:
1. Introduction to Food Safety & relevant legislation
2. Food Safety Hazards
3. Food Safety Controls from Delivery through to Service/despatch
4. Personal Hygiene, Cleaning, Premises & equipment design, Pest control
5. Importance of a Food Safety Management System (FSMS) based on principles of HACCP
6. Management responsibility
7. Prerequisites
8. Conducting a hazard analysis & considering control measures
9. Determining critical control points
10 Establishing critical limits & corrective action
11. Effective verification procedures & record keeping
12. Continuous FSMS improvement

Candidates should have previously completed a basic Food Safety course and ideally have some experience working in the food industry.

Method of Delivery
PowerPoint Presentation
Interactive activities

3 Days

Who is this course for?
For supervisors and managers within catering, retail and manufacturing industries

CIEH Intermediate certificate in HACCP

Maximum Participants

Examination (40 x multiple choice questions)

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