This international qualification was designed to deliver the initial understanding of a Food Safety Management System, which in this case is Hazard Analysis Critical Control Points (HACCP) for catering. It provides food handlers with the practical skills and a working knowledge the of the processes which will help them understand how to reduce the risk of food poisoning. The course will cover identification of hazards, critical (safe) limits and why prerequisite programs are important.
Recognizing the role of the food handler in implementing a Food Safety Management System with an understanding of the procedures required to develop it based on HACCP principles. What are prerequisite programs and the need for them, along with the steps required to develop HACCP based food safety systems. How to develop these systems based on HACCP principles.
The purpose of identifying hazards at each step in a food process, methods which can be used to determine specific controls at steps in the process, identifying validated critical (safe) limits, the importance of monitoring controls, ways of accurately monitoring controls, the importance of taking appropriate, timely corrective action, the importance of verification and review and the importance of accurate and timely completion of documents and records.