CIEH Award in Implementing Food Safety Management Procedures
Level: 3
Content:
The 12 steps in the HACCP process.
Controls required to ensure food safety
Use of a management tool such as the FSA’s Safer Food Better Business.
Learning Outcomes:
On completing this course candidates will be able to:
This new qualification will help caterers to implement a food safety Management system based on HACCP principles
Minimum Teaching Time: Minimum 6 hours
Assessment Format: Examination multi choice
Designed for: Takeaways, Sandwich shops, Restaurants, Pubs serving meals, Guest houses, Small hotel In house caterers and restaurant staff.
Scheduled Open Courses: £100.00 + VAT per person (price includes refreshments, registration and certification)
Course Dates: 20 November 2008
Customer Premises: £350.00 + VAT per day (additional cost of £ 22.00 per candidate for course material and registration)
