HACCP Food Safety Management – The Practical Implementation
Description
FSAI Level 3 - 3 Day Food Safety Training Course
Objectives
The Purpose of this 3 Day HACCP Food Safety Management training course is to enable the learner to develop, document, Implement and evaluate food safety management systems in a small to moderate scale food business operation such as catering and/or a small production environment based on the Codex Alimentarius Principles of HACCP (Hazard Analysis and Critical Control Point).
Content
Unit 1 |
Food Business Legal & Industry Requirements
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Learners will be able to: -
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Unit 2 |
Food Safety Hazards & HACCP Planning |
Learners will be able to: -
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Unit 3 |
Managing situations of routine complexity
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Learners will be able to: -
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Unit 4 |
Staff Training & Management
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Learners will be able to: -
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The Training notes are based on the following:
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Assessment
- Written Examination (40%)
- Project (60%)
Grading
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50% - 64% |
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65% - 79% |
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80% - 100% |
Other Information
This Programme is aimed at Owners, Managers, Supervisors or people who see themselves in these roles and who have responsibility for
- Implementing and Auditing the HACCP Food Safety System in a small to moderate scale environment
It is recommended that learners have completed basic food hygiene training or have relevant work experience before attending this training programme.
Duration: 3.0 day(s)