The main emphasis of the course is on practical inspection and audit skills in the workplace.
The Level 3 Award in HACCP for Food Manufacturing/Catering course is an ideal qualification for managers and supervisors in most high-risk or large food businesses. The qualification is aimed at food manufacturers, caterers and retailers. The syllabus has been designed as a validating test for training, which conforms to the HACCP Training Standard and is widely accepted by external auditors and inspectors as proof of subject area knowledge.
Knowledge of nutrition is essential to anyone interested in maintaining a healthy lifestyle, particularly those who are involved in the provision of food or health care. The excellent mix of theoretical and practical applications makes this course an invaluable learning experience for Learners.
The course has been designed for those working in all sectors of the food industry who establish, implement and manage HACCP systems.
The course is primarily aimed at senior supervisors/managers working within the food manufacturing industry, but will also be of benefit to those working in catering and retail. It covers the importance of Hazard Analysis and Critical Control Point (HACCP)-based food safety management procedures, the management and implementation of HACCP-based procedures, development of the procedures and the evaluation of the procedures.
The course will teach Learners how to confidently ensure the safe production of food in any manufacturing environment from ingredients intake to final product despatch or in the catering environment will allow realistic and safe solutions to be delivered from choosing safe suppliers to the service of safe food.
The course has been designed for everyone (including the general public) interested in the practical application of the principles of nutrition and healthy eating. Learners will take the Level 4 Award in Nutrition plus a second unit of either Institutional Food Services or Physical Activity and Sport.