Service Overview

This qualification is aimed at those working in a food catering environment and other food handlers and those who are preparing to work in the industry.
The objective of the qualification is to provide an introduction to HACCP, and also support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a
catering environment.

Description

Who is this qualification for?

This qualification is aimed at those working in a food catering environment and other food handlers and those who are preparing to work in the industry.

The objective of the qualification is to provide an introduction to HACCP, and also support those who are, or will be part of a HACCP (hazard analysis and critical control points) team within a catering environment.

How long will it take?

To complete this qualification learners should expect to undertake a minimum of 6 hours of learning.

Topics covered

Knowing the procedures required to develop food safety management systems based on HACCP principles
How to develop these systems based on HACCP principles
Assessment method

This qualification is assessed by a multiple-choice examination.


Learning Outcomes
1. Know the procedures required to develop Food Safety Management systems based on HACCP principles
1.1 Recognise the role of the food handler in implementing a Food Safety Management System based on HACCP principles
1.2 Describe the term prerequisite programmes and the need for them
1.3 Identify common prerequisite programmes
1.4 Recognise steps required to develop HACCP based food safety systems
2. Know how to develop food Safety Management systems based on HACCP principles
2.1 Outline the purpose of identifying hazards at each step in a food process
2.2 Identify the importance of, and methods which can be used to determine specific controls at steps in the process
2.3 Recognise the importance of identifying validated critical (safe) limits
2.4 Identify the importance of monitoring controls
2.5 Identify ways of accurately monitoring controls at the correct frequency and reporting deviations/breaches of controls
2.6 Identify the importance of taking appropriate, timely corrective action
2.7 State the prompts for and the importance of verification and review of HACCP based Food Safety Management Systems
2.8 State the importance of accurate and timely completion of documents and records needed to support HACCP based Food Safety Management Systems