This practical, accessible and user-friendly qualification has been created to help caterers comply with EU legislation and provides a thorough understanding of how HACCP-based procedures can be applied in a catering context. It also provides the flexibility to suit different types of businesses.
Who needs this qualification?
Business owners, managers and supervisors of small and medium-sized catering and hospitality businesses.
Why is this training important?
EU legislation requires that all businesses producing food have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles.
Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. The CIEH Level 3 Award in Implementing Food Safety Management Procedures aims to rectify this challenge.
Successful candidates will gain exemption from attending part of the CIEH Level 3 Award in Supervising Food Safety in catering qualification.
- In-depth knowledge of the principles of HACCP and food safety management tools and their relevance to a catering food safety system
- Understand the controls needed to protect the safety of food
- Understand how tools such as Safer Food Better Business can assist caterers to comply with the new regulations
- Ability to implement a food safety management system based on HACCP principles
Moderators' Report 2012-13