Hartpury College
Cert

Level 3 Award in HACCP

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Bakery

Course Overview

Failure in hygiene in any food business can have a devastating effect on you and your reputation.  In 2006 it became mandatory for all UK food handling operations to obtain the HACCP system approach. Under EC regulation, food business operators are responsible for ensuring that adequate training in the application of HACCP principles is delivered to their relevant members of staff.  This course will equip you with the knowledge and understanding to enable you to build a systematic approach to eliminate / reduce the risks of any hygiene hazards.

Areas of study:

State the importance of HACCP-based food safety management systems
Explain the preliminary processes for HACCP-based procedures
Outline the development of the HACCP-based procedures
Describe procedures for ensuring food safety
Evaluate HACCP-based procedures 

Entry Requirements

Additional

This qualification is primarily aimed at supervisors/junior managers working within the food manufacturing industry, but will also be of benefit to caterers and retailers. Hazard Analysis and Critical Control Point (HACCP) provides an effective and practicable management tool for identifying food safety hazards and ensuring that adequate controls are in place.

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In Brief

Duration

3 Days

Tuition fees

Cost of course is £265

Dates:
(This is a 3 Day Course)

TBC

Times:
9.30am - 4.30pm

 

When should I apply

Please call our short course enquiries on 01452 702378 for more information or email shortcourses@hartpury.ac.uk

How to apply

Please book via our online shop or to use an alternative payment method please call 01452 702154

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