CIEH Level 3 Award in HACCP in Catering
Who should attend this course?
Since 1 January 2006 the majority of food businesses are required to implement a documented food safety management system based on the Codex HACCP principles. This Level 3 qualification is designed for proprietors, managers and supervisors of small and medium sized catering businesses.
Topics covered
Successful completion of the course and assessment will enable candidates to understand:
- The legal requirements relating to HACCP
- The controls that need to be put in place to ensure the safety of food
- The seven basic principles of the HACCP system
- How food safety management tools can assist in implementing HACCP requirements in a catering environment
Course delivery
The course is delivered in a classroom environment with group work and practical exercises. Workbooks are provided and candidates are encouraged to make additional notes.
This programme is usually delivered over one day, and assessment is by a written assignment that candidates complete in their own time, within a specified timescale, under the guidance of the trainer.
Course duration
1 day - plus distance learning to complete a written assignment.
Certified
Successful candidates will receive a certificate from the Chartered Institute of Environmental Health.
Course Enquiry
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