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Successful candidates will be able to:

1. Explain the HACCP approach to food safety management procedures in a catering / manufacturing environment

2. Review legislation relating to HACCP

3. Analyse the allocation of resources, roles and responsibilities

4. Analyse the development requirements of the HACCP team

5. Explain the importance of effective communication

6. Determine staff training need

7. Explain the pre-requisites for HACCP required in a catering environment

8. Analyse food production processes including multi-site and interrupted catering systems

9. Produce process flow diagrams

10. Determine hazards and risks in the process

11. Determine critical control points, critical limits and corrective actions

12. Discuss the verification and review of procedures

13. Explain documentation and record keeping Procedures

14. Promote and encourage good standards of food safety

15. Liaise with enforcement officers

16. Deliver level 1, 2 and 3 award food safety or HACCP training (with appropriate training skills).