About this course
It is a legal requirement to properly implement and maintain a food safety management system based on the seven principles of HACCP. This course provides a comprehensive grounding in food safety management and the principles of food HACCP, with a particular focus on relevant practical tips for the application of HACCP in small independent food businesses.
Whilst this course has not been designed solely for NCASS members, it makes reference throughout to the NCASS Safety Management System (SMS), which is only available to NCASS members. Regardless of whether you are an NCASS member or not, this course contains essential information on HACCP and its importance in all food businesses.
Who is this course for?
This course is aimed at food business operators or managers who have responsibility for implementing a food safety management system in line with food safety requirements. It is also relevant to chefs and food handlers who regularly handle food and are key to implementing food safety controls.
This training is ideal for, but not limited to, people in the following positions:
- Food business operator (FBO)
- Food handler
- Waiting staff
By the end of the course you will have a strong understanding of:
- The principles and benefits of HACCP as a food safety management tool
- How HACCP principles can be applied in food safety management systems
- How the HACCP principles can be applied to the development of a specialised HACCP based assessments for high-risk foods or processing methods (e.g. vacuum packing, sous vide, cold smoking)
This course has been created and developed by industry experts and has been accredited by City & Guilds. This course has been externally evaluated against the C&G accreditation benchmark to endure that it offers a high-quality learning programme. Each module (excluding Module 5) will have a small quiz at the end to assess your learning throughout the course. At the end of the course there will be a formal multiple-choice test. This test consists of 30 questions and must be completed within 30 minutes. The pass mark is 75% and you can retake it as many times as necessary. You will receive a laminated certificate with a security hologram and unique certificate number to indicate your successful completion.* The certificate is valid for 3 years and serves to show members of the public, as well as Environmental Health Officers and other enforcement officers, that you have gone above and beyond to further your understanding of how to keep food safe.