Level 3 Certificate in Implementing Food Safety Management (Hazard Analysis Critical Control Point) Who should attend? All those involved who are involved in preparation and storage of food/grains etc or working in a packhouse

These 2 day courses will gain you a qualification focusing on good practise and procedures. Trainees will be looking for hazards within the food chain.
Anyone processing/slaughtering meat or supervising/managing the sale of meat will require the 2 day course leading to certification with the Chartered Institute of Environmental Health Certificate

Trainees attending this course must hold a current  Chartered Institute of Environmental Health Certificate for Food Hygiene of less than 3 years at Foundation Level (Level 2 Certificate in Food Safety) for the 1 day course or Intermediate Level for the 2 day course.

Topics Covered include: -

• Conduct a hazard analysis
• Determine the critical control points
• Establish critical limits
• Establish monitoring procedures
• Establish corrective actions & verification procedures
• Record keeping and documentation