The Level 4 International Award in HACCP Management for Catering qualification is ideal for those working at a management level in catering or retail businesses, as well as for members of the HACCP or Food Safety team. This course is designed to provide learners with the advanced skills needed to design, implementation and management of HACCP systems. They will gain the knowledge to create HACCP Studies, critically evaluate HACCP plans, and understand the broader importance of maintaining an effective HACCP system in food safety operations.
Understanding the importance of HACCP based food safety management procedures that are required in a catering environment and how to develop and effectively communicate them. Understanding the prerequisite programs required within a HACCP Catering system and how to manage them.
The benefits and limitations of using a process a flow diagram in catering system and methods used for identifying hazards and risks in the production process. The methods which can be used to determine specific controls at steps in the process to establish critical (safe) limits, monitoring controls and corrective actions. Understanding how to evaluate HACCP based food safety management procedures in a catering environment along with the importance of verification, validation and record keeping for the HACCP system and its review procedures.