DESIGNING FOOD SAFETY MANAGEMENT SYSTEMS Course
The aim of the Designing Food Safety Management Systems Level-3 course is to provide participants with the knowledge to design, implement, review and manage a food safety management system.
This course is suitable for persons in a senior role in the food production industry, hospitality, healthcare and catering sector i.e. catering supervisors, head chefs and management team.
Available as an Onsite Course
Available as a Public Course
On completion of this course the participant should be able to:
- Demonstrate knowledge and understanding of the relevant standards and guidelines applicable.
- Demonstrate detailed understanding of HACCP principles and their application.
- Demonstrate specialised knowledge of biological, chemical, physical and allergen hazards and their causes, effects and implications.
- Demonstrate specialised knowledge of hazard prevention.
- Demonstrate the skills required for designing, implementing, managing and reviewing a food safety management system.
- Hazard analysis and risk assessment
- Standards, guidelines and legislation
- Distinction between process hazard analysis and threat assessment
- Prerequisite programmes
- Designing, implementing, reviewing and managing HACCP
It is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.
Staff responsible for the development and maintenance of the food business’s HACCP based procedures must have received adequate training in the application of the HACCP principles.
A maximum of 12 participants can attend each Designing Food Safety Management Systems training session.
Onsite Designing Food Safety Management Systems training sessions are usually a 4-days in duration.
On successful competition of the Designing Food Safety Management Systems course participants will receive an Accredited Certificate. The certification has no defined expiry date.
Participants are required to keep their skills up to date through ongoing continued professional development (CPD).
Course Entry Requirements
Participants are required to have previously completed a level 2 food safety course.
There are no special site requirements associated with this course.