Training your staff in Hazard Analysis Critical Control Point or HACCP is the best way to make sure that the food safety risks are managed in your food business every day. It will help your supervisors or mangers to develop and implement a catering food safety management system based on HACCP principles. And to understand the importance of control food safety hazards and making sure that if something goes wrong action is taken to correct it.
To stay legal you must have implemented a food safety management system which identifies the food safety hazards which could make your customers ill. If you don’t it will affect your Food Hygiene Rating and you could receive enforcement notices or be fined.
The Highfield Level 3 Award in HACCP for Catering
The Highfield Level 3 Award in HACCP for Catering is a comprehensive training course. It takes learners through the process of understanding what food hazards are, the importance of pre requisites and the 12 logical steps of HACCP. Any food safety management system must reflect what is actually happening in the food business. This course helps learners to look at all the steps in their catering operation so they can manage hazards and put controls in place.
The course can be adapted to what the learners already know about food safety. It can focus on food safety hazards including allergens if there is a gap in learners knowledge. This course can be made relevant to learners by using examples from an existing food safety management in place in the learners food business . This means they can take away what they have learnt and put it into practice.
What does the course cover?
Topics covered include:
- The definition and importance of HACCP
- Food Safety Hazards
- The 12 logical steps of HACCP
- The HACCP team
- Terms of reference and scope
- Flow diagrams
- Hazard Analysis
- CCPs, limits and targets
- monitoring procedures
- corrective actions
- verification and validation
Virtual Training Courses
I recently trained a virtual version of this course and used videos to bring the course to life. Footage of manufacturers helped learners to put together flow diagrams and identify food hazards. I sent handouts to learners before the course to facilitate group exercises in break out rooms. This also helped those learners who wanted to, to make their own notes. The learner feed back was very positive as they said it really made the subject ‘real’.
This course is only available as a taught course either virtually or as face-to-face training, and not by e-learning. If taught virtually learners can take an e-assessment to gain an accredited qualification. Assessments are completed virtually by a 3rd party or invigilated by a responsible person inhouse.
HACCP training with Food Safety Logic
The next virtual HACCP course is on Monday 14th June 2021. The course includes 7 hours of directed learning taught over Microsoft Teams. Also a multiple choice assessment which is 30 questions to be completed in 60 minutes. The pass mark is 60% (18/30) and a distinction 80%(24/30).
To grab your place on this next training course or for an informal chat about this or any other training course we offer, CONTACT ME.