Course Description
The Highfield Level 3 International Award in HACCP for Catering is designed to provide a comprehensive understanding of Hazard Analysis and Critical Control Points (HACCP) principles specifically for the catering industry. This course focuses on identifying, assessing, and controlling food safety hazards in catering environments to ensure compliance with food safety regulations and standards.
Participants will learn about the implementation and maintenance of an effective HACCP system, including hazard analysis, critical control points, and corrective actions. The course is essential for catering managers, chefs, and food safety professionals responsible for maintaining high standards of food safety and hygiene in catering operations.
Course Objectives
By the end of this course, participants will be able to:
1. Understand HACCP Principles: Comprehend the principles and importance of the HACCP system in catering.
2. Develop HACCP Plans: Create and implement a HACCP plan tailored to a catering environment.
3. Identify and Assess Hazards: Identify food safety hazards and assess their risks.
4. Establish Critical Control Points: Determine critical control points and set critical limits for monitoring.
5. Implement Monitoring and Corrective Actions: Develop procedures for monitoring critical control points and implementing corrective actions when
necessary.
6. Ensure Compliance: Ensure compliance with food safety regulations and standards through effective HACCP management.
Detailed Course Outline
Day 1: Introduction to HACCP and Hazard Analysis (8 Hours)
• Introduction to HACCP
o Understanding HACCP principles and their application in catering
o Overview of food safety regulations and standards
• Food Safety Hazards
o Types of food safety hazards: biological, chemical, and physical
o Methods for identifying and assessing food safety hazards in catering operations
• HACCP Plan Development
o Steps for developing a HACCP plan
o Conducting a hazard analysis and determining critical control points
Day 2: Implementing and Maintaining HACCP (8 Hours)
• Critical Control Points and Monitoring
o Establishing critical control points (CCPs) and setting critical limits
o Developing monitoring procedures and documentation
• Corrective Actions and Verification
o Implementing corrective actions when deviations occur
o Verifying the effectiveness of the HACCP system
o Maintaining and reviewing HACCP records
• Practical Applications and Case Studies
o Case studies and examples of HACCP implementation in catering
o Group exercises and practical applications
o Review of key concepts and examination preparation
Certification:
• Participants will receive a Highfield Level 3 International Award in HACCP for Catering upon successful completion of the course and assessments.
Duration : 16 Hours
