Course Detail

HACCP for Catering (RQF)

WHO SHOULD ATTEND?
This qualification is intended for candidates already working in catering and those who are preparing to work in the industry. It will be especially useful for those involved in maintaining HACCP in a catering environment and for those who are or will be part of a HACCP team.

OBJECTIVES
Understand HACCP purpose,elements and application, by being able to meet the following assessment criteria:

• State the importance of HACCP systems
• Identify the elements of a HACCP system
• State the meaning of terms used in the HACCP system

COURSE MATERIAL

• Class Room Notes
• Powerpoint Presentation
• Book on Level 3 Award in HACCP for Catering (RFQ)

CONTENT

• The principles of HACCP
• The importance of a food safety management system
• Identifying critical control points (CCPs) and critical limits
• Monitoring, verification and implementing corrective and preventive action procedures
• Food Safety Enforcement
• HACCP being applied to the catering environment
• Importance of HACCP-based food safety management procedures in catering
• Hazards and controls in the catering operation
• HACCP based procedures
• HACCP-based food safety

DURATION
The course will be conducted in 7 hours.

LANGUAGE
English

ASSESSMENT AND CERTIFICATES

• Candidates must successfully pass a one-hour multiple-choice assessment (available in English).
• Successful candidates will receive a certificate by HABC - Level 3 Award in HACCP for Catering (RQF).