From 1st January 2006, EU legislation requires all businesses producing food to have a documented food safety management system in place, based on Hazard Analysis and Critical Control Point (HACCP) principles.
Everything you want to know about our course
Although effective in theory, HACCP has been particularly difficult to establish in catering businesses because of the sheer number and variety of processes involved in preparing and serving food. But practical, accessible and user-friendly management tools have been created, notably the Safer Food Better Business (SFBB) pack adopted by the Food Standards Agency, to help caterers comply with the new regulations.
The Level 3 Award in Implementing Food Safety Management Procedures qualification examines HACCP and tools such as SFBB and will be invaluable for managers and proprietors of 400,000 small food businesses across the UK.
This level 3 course is equivalent to the previous ‘intermediate’ level.