Every food business must have a food safety management system based on Hazard Analysis and Critical Control Point (HACCP) principles. Developed in the 1950s, HACCP is a way of managing food safety hazards. This HACCP Level 3 Food Safety course provides managers with the knowledge needed to implement an appropriate HACCP system.What you will learn:
Whether you are working in a restaurant, delicatessen counter, or small food outlet, you are, so far is as reasonably practicable, responsible for your health, the health of your co-workers, employees, and the general public. This HACCP Level 3 Food Safety course provides the knowledge necessary to implement a HACCP-compliant system and evidences appropriate training.
The HACCP Level 3 Food Safety course is for anyone with the responsibility for creating and/or managing a food safety system. The course is specifically designed for managers, supervisors and business owners across the catering, retail and manufacturing sectors. If you are new to the food industry we recommend the HACCP Level 2 Food Safety course.
To successfully complete this HACCP Level 3 Food Safety course, a passmark of 80% or more is required in the final 20 question assessment. The assessment can be retaken as often as required.
Section 1. HACCP Overview
Section 2. Legislation and Laws
Section 3. Food Poisoning
Section 4. Food Handler and Basic Hygiene
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