HACCP for Catering (RQF)

WHO SHOULD ATTEND?
This qualification is intended for candidates already working in catering and those who are preparing to work in the industry. It will be especially useful for those involved in maintaining HACCP in a catering environment and for those who are or will be part of a HACCP team.

OBJECTIVES
Understand HACCP purpose,elements and application, by being able to meet the following assessment criteria:

State the importance of HACCP systems
Identify the elements of a HACCP system
State the meaning of terms used in the HACCP system

COURSE MATERIAL

Class Room Notes
Powerpoint Presentation
Book on Level 3 Award in HACCP for Catering (RFQ)

CONTENT

The principles of HACCP
The importance of a food safety management system
Identifying critical control points (CCPs) and critical limits
Monitoring, verification and implementing corrective and preventive action procedures
Food Safety Enforcement
HACCP being applied to the catering environment
Importance of HACCP-based food safety management procedures in catering
Hazards and controls in the catering operation
HACCP based procedures
HACCP-based food safety

DURATION
The course will be conducted in 7 hours.

LANGUAGE
English

ASSESSMENT AND CERTIFICATES

Candidates must successfully pass a one-hour multiple-choice assessment (available in English).
Successful candidates will receive a certificate by HABC - Level 3 Award in HACCP for Catering (RQF).